Chicken Alfredo Fries
Crispy panko-coated chicken strips drizzled with Alfredo sauce, finished with Parmesan and parsley for a rich fried chicken dinner.
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- Chicken fries
- 2 lb chicken breast, cut into long strips
- 2 eggs
- 1/4 cup hot sauce
- 3 cloves fresh garlic, grated
- Salt to taste
- 1 tsp black pepper
- 1 tsp paprika powder
- 1 tbsp garlic powder
- Bread crumb mixture
- 2 cups panko bread crumbs
- 1/4 cup sesame seeds
- 1 tbsp dried parsley
- Alfredo sauce
- 2 tbsp butter
- 1 tbsp all purpose flour
- 2 cloves fresh garlic, minced
- 1 cup unsweetened heavy whipping cream
- Salt to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 cup milk
- 3/4 cup Parmesan cheese, freshly grated
- For frying
- Neutral oil, as needed
- 1Chicken fries
- 2Season the chicken — Cut chicken breast into long strips. In a bowl, combine chicken, eggs, hot sauce, garlic, salt, black pepper, paprika, and garlic powder. Mix well and let sit for 15-20 minutes.
- 3Coat the strips — In a separate bowl, mix panko, sesame seeds, and dried parsley. Coat each chicken strip generously in the panko mixture, pressing to adhere. Let rest on a wire rack for 5-10 minutes.
- 4Fry the chicken — Heat 2 inches of oil to 350°F. Fry chicken in batches for 3-5 minutes, turning occasionally, until deeply golden and cooked through (165°F). Transfer to a wire rack.
- 5Alfredo sauce
- 6Make the sauce — For the Alfredo, melt butter over medium-low heat. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute. Gradually whisk in heavy cream, then add milk, garlic powder, pepper, and salt. Simmer 2-3 minutes until slightly thickened. Reduce heat to low and whisk in Parmesan until smooth. Do not boil.
- 7Assembly
- 8Finish and serve — Drizzle Alfredo sauce over the crispy chicken fries, top with Parmesan and parsley, and serve immediately with extra Alfredo for dipping.
- Servings not found in the source — set to 4.