The Pioneer Woman Tasty Kitchen
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Parmesan Chicken Fingers with Garlic Cheese Sauce

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

The best way to eat chicken.

Ingredients

  • FOR THE CHICKEN:
  • 1 pound Boneless, Skinless Chicken Breasts
  • 2 cups Panko Breadcrumbs
  • ½ cups Grated Parmesan Cheese
  • 1 cup Flour
  • 2 whole Beaten Eggs
  • 3 cups Vegetable Oil, For Frying
  • ¼ cups Fresh Chopped Parsley For Garnishing
  • FOR THE SAUCE:
  • 2 ounces, weight Light Cream Cheese
  • 3 Tablespoons Milk
  • 1 teaspoon Minced Garlic (or Sub Garlic Salt To Taste)
  • 1 teaspoon Oil
  • 1 ounce, weight Good Quality Shredded Cheese (I Used Sharp White Cheddar)

Preparation

Cut the chicken into strips. In a blender or food processor, pulse the crumbs and Parmesan until it’s a fine crumb mixture.

Put the flour, egg, and crumb mixture in individual shallow bowls. Dust each strip of chicken with flour, dip into the beaten egg, and roll in the crumb mixture. Coat all pieces before you start frying.

Pour oil in a large skillet or frying pan until it’s a few inches deep (enough to cover the chicken on one side). Heat over medium low heat until a drop of water sizzles in it. Add the chicken in batches and fry for 1-3 minutes until they reach desired golden-brownness. Make sure to fry long enough to cook each piece all the way through. Remove from oil with tongs and place on a paper towel lined plate to drain the oil. Let cool slightly.

For the cheese sauce, melt the cream cheese in the microwave for about 30 seconds. Whisk in the milk, garlic, and oil until smooth. When smooth, add the cheese. Melt for another 20-30 seconds and whisk again until totally smooth, adding more milk to thin out the sauce to your desired consistency. You can also do this on the stovetop—I’ve done it both ways.

Serve chicken drizzled with sauce and garnished with parsley.

Notes: Make extra sauce if you’re planning to serve more than 3-4 people. And if you love salt, sprinkle the chicken fingers with coarse sea salt just after removing them from the frying pan.

2 Comments

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beckyann on 1.16.2015

Tried this recipe, but it didn’t really turn out that great for me. The chicken was crispy, but majorly lacking in flavor (salt, pepper, garlic and/or onion powder would have been good). The sauce was a really weird consistency and we weren’t crazy about the flavor. Don’t know what happened!

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garricks on 8.23.2012

Hi Lindsay, just to be clear, that’s 1-3 minutes per side, right?
Thanks!

2 Reviews

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korilynne on 10.2.2012

Absolutely delicious! This has now become one of my little guy’s favorite dinners. We love the crunch of the chicken and the sauce just puts it over the top. A definite keeper!

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Jess on 8.22.2012

Yum! I’m not usually a fan of homemade chicken tenders, but these were great. The panko kept its crunch beautifully and the sauce put them totally over the top. Will definitely be making again– thanks!

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