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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.
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.
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.
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.
Drizzle Alfredo sauce over the crispy chicken fries, top with Parmesan and parsley, and serve immediately with extra Alfredo for dipping.