Crispy Garlic Parmesan Chicken Alfredo Fries Step-by-step instructions

Before you start

Before starting, make sure the chicken is cut and marinated. The marinade needs at least 30 minutes in the refrigerator, so plan ahead. Set up a dredging station with the panko mixture and have the oil heating in a large skillet or Dutch oven.

Measure all sauce ingredients and have them ready. The sauce comes together quickly once the chicken is fried, so having everything in place makes the process smooth.

Instructions

Marinate and Bread

1. 1Prep the Chicken
   Cut the chicken breasts into long, slender strips about 1/2 inch wide. In a large bowl, whisk the eggs, hot sauce, grated garlic, salt, black pepper, paprika, and garlic powder until combined. Add the chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
   Look for The chicken is fully coated in the reddish marinade.
   Tip For extra tender chicken, let it marinate longer, but always keep it refrigerated.
2. 2Set Up the Breading Station
   In a shallow dish, combine the panko breadcrumbs, sesame seeds, and dried parsley. Set up a dredging station with the marinated chicken and the breadcrumb mixture. Press the breadcrumbs firmly onto each chicken strip so they adhere well, then place the coated strips on a plate.
   Look for The breadcrumb coating is even and firmly attached.
   Tip Use one hand for wet ingredients and the other for dry to avoid clumping.

The chicken strips are thoroughly coated in the reddish, garlicky marinade. The breadcrumb mixture is ready in a shallow dish, with the sesame seeds and parsley evenly distributed.

The dredging station is set up, and the coated strips are waiting on a plate, the breadcrumbs adhering firmly to each piece.

Fry and Sauce

3. 3Fry the Chicken
   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken strips in batches, making sure not to overcrowd the pan. Fry for about 4 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Drain on a wire rack.
   Look for The chicken is deeply golden and crispy, and the oil sizzles steadily.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Keep the oil at a steady temperature; adjust the heat as needed.
4. 4Make the Alfredo Sauce
   In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for 1 minute more. Gradually whisk in the heavy cream and milk, and bring to a simmer. Cook for 2-3 minutes until slightly thickened, then stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
   Look for The sauce is thick enough to coat the back of a spoon.
   Tip Keep the heat low when adding the cheese to prevent curdling.

The chicken strips are frying in batches, sizzling as they hit the 350°F (175°C) oil. They turn a deep golden brown after about 4 minutes. The sauce is simmering gently, thickening as the flour and cream cook, and the Parmesan melts into a smooth, glossy sauce.

Assemble and Serve

5. 5Assemble and Serve
   Pile the crispy chicken strips on a serving platter. Drizzle generously with the warm Alfredo sauce and sprinkle with fresh parsley. Serve immediately while hot and crispy.
   Look for The sauce cascades over the chicken, and the parsley adds a fresh green contrast.
   Tip For extra heat, add a few dashes of hot sauce on top.

The crispy chicken is piled high on a platter, with the warm Alfredo sauce drizzled generously over the top. Fresh parsley adds a bright green contrast. The dish is ready to serve, with the sauce pooling around the base and the crust still crunchy.

Common mistakes

One common mistake is overcrowding the pan when frying, which lowers the oil temperature and results in soggy, greasy chicken. Fry in batches and allow the oil to return to 350°F (175°C) between batches.

Another mistake is adding the cheese to the sauce over high heat, which can cause it to curdle. Keep the heat low and stir constantly until the cheese is fully melted. Finally, don't skip the resting time for the chicken after frying; letting it sit on a wire rack keeps the crust crisp.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the crust is deep golden brown.

The sauce is ready when it coats the back of a spoon and has a silky, glossy appearance. To test the sauce, dip a spoon in and run your finger through it; if the line holds, it's thick enough.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part