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  • 2 large eggs
  • 1/2 cup whole milk
  • 2 cups plain breadcrumbs
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 16 thin (about 1 ounce each) chicken strips
  • Canola oil, for frying
  • Salt and pepper
  • 2 cup waxy cheese curds, divided
  • 16 ounces store-bought gravy, warmed
  • 4 scallions, chopped


Serves: 4 servings


In a medium-size bowl, whisk the egg with the milk and spices.
In a shallow dish, mix the breadcrumbs with the paprika, garlic powder, cayenne, salt and pepper.

Heat a couple inches of canola oil in a Dutch oven until it reaches 340°F.
Working one at a time, dip the chicken strips in the egg mixture and then the breadcrumbs. Add them carefully to the hot oil and fry until golden brown, about 2-3 minutes. Place them into a bowl and toss with 1/2 of the cheese curds while they’re still hot.
Turn onto a platter, top with gravy and the remaining cheese curds. Garnish with scallions and serve.


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