Main Course

Creamy Garlic Fritters



  • 3 Chicken Breasts, halved
  • 1 cup Buttermilk
  • 1 cup Flour
  • 1/2 cup Olive oil
  • 2 Eggs
  • 1/4 cup Water
  • 2 cups Italian Style Breadcrumbs
  • 2/3 cup Parmesan Cheese
  • 1/4 cup Half&half
  • 1/2 cup Chicken stock
  • 1 tbsp Parsley


  1. Using a meat mallet, pound chicken breasts under plastic wrap
  2. Place into a medium mixing bowl, add buttermilk
  3. Marinate for 1 hour
  4. Drain buttermilk and coat with flour
  5. Refrigerate for another hour
  6. In a small bowl whisk together egg and water
  7. In another bowl mix together Italian breadcrumbs and 1/2 cup Parmesan cheese
  8. Heat a large skillet on medium heat with olive oil
  9. Dip chicken into egg wash, then into breadcrumbs, then into the oil
  10. Turn chicken once golden, once chicken is cooked through remove onto a paper towel
  11. Repeat with remaining chicken, replenish oil as needed
  12. Place chicken onto serving dish, while making sauce
  13. Clean skillet, then add 1 tbsp Olive oil
  14. Add garlic, saute until aromatic
  15. Mix in 1 tbsp flour, until mixture becomes a paste
  16. Slowly stir in half&half and chicken stock
  17. Once smooth, add remaining Parmesan cheese and parsley
  18. Pour sauce over chicken
  19. Serve immediately


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