By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
703 cal · 45 min
Parmesan Chicken Fingers with Garlic Cheese Sauce
Recipe GLPR02d5457cea4b9a
Crispy panko-breaded chicken strips infused with sharp cheddar and Parmesan, served with a creamy garlic and white cheddar cheese sauce. Perfect for lunch or dinner, these golden-brown fingers are coated through a three-station breading process and shallow-fried until tender and cooked through, then paired with a smooth, melted cheese sauce.
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Ingredients
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
½ cup grated Parmesan cheese
1 ounce shredded sharp white cheddar cheese
Oil for frying (vegetable or canola oil)
2 ounces cream cheese
1 tablespoon whole milk
1 teaspoon minced fresh garlic
Fresh parsley for garnish
Directions
Pat the chicken breasts dry and cut each one into thick strips, approximately ¾ inch wide. In a food processor, pulse together the panko breadcrumbs, grated Parmesan cheese, and shredded cheddar cheese until the mixture resembles fine crumbs.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with the panko-cheese mixture. Working with one chicken strip at a time, lightly dust with flour, then dip into beaten egg, allowing excess to drip off. Roll the strip in the panko-cheese mixture, pressing gently so the coating adheres. Place each breaded strip on a clean plate and repeat until all chicken is coated.
Pour oil into a large skillet to a depth of about 2 inches. Heat over medium-low heat for 3–4 minutes until a small piece of bread sizzles immediately when it touches the surface, or until a drop of water sizzles across the oil.
Carefully add the chicken strips to the hot oil in batches, avoiding overcrowding the pan. Fry for 1–2 minutes per side until the coating is deep golden brown and the internal temperature reaches 165°F (74°C), or until the chicken is opaque throughout with no pink.
Using tongs, transfer the cooked chicken fingers to a paper towel-lined plate to drain excess oil. Allow to cool for a few minutes before serving.
For the garlic cheese sauce, place the cream cheese in a microwave-safe bowl and heat for 20–30 seconds until softened and beginning to melt.
Whisk in the milk and minced garlic until combined and smooth. Microwave for another 20 seconds, then whisk in the shredded cheddar cheese. If the sauce is too thick, add more milk a little at a time, whisking until you reach your desired consistency. The sauce should be smooth and pourable.
Serve the chicken fingers hot, accompanied by the warm garlic cheese sauce for dipping. Garnish with fresh chopped parsley if desired.
Comments
Every ingredient here is a standard stock item at any Charlotte chain—Harris Teeter, Food Lion, Kroger, Walmart, and ALDI all carry these without requiring a special trip. Cost per serving runs roughly $2.50 to $3.00, with chicken breast and cream cheese being the main drivers; this is reasonable for a weeknight family dinner. The stated 45 minutes is honest for batching the breadcrumb-coating step and making the sauce, though active time is closer to 20 minutes, which is fine for a busy household. This recipe works as a crowd-pleaser for families and doesn't demand constant attention—you bread the chicken, pan-fry or bake it, and warm the sauce while the protein cooks. Leftovers reheat decently in a 350-degree oven, though the coating will soften slightly; it's a reliable same-week dish but not a make-ahead showstopper. The lack of any seasonal or regional draw (no collards, no peanut oil, no local seafood) and the reliance on a cream-based sauce rather than something distinctly Southern keeps it from ranking higher.
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