The other day, I shared this picture in my meal planning FB group and y’all went crazy for it. With good cause, too…this family favorite has been in our dining rotation for years. It’s actually my Mother-in-Law’s recipe, and I’m pretty sure she’s been making it since, like, 1979.
But we had to tweak it a little to make it “fixed” – the old recipe calls for a lot of mayonnaise and canned Parmesan cheese, which is too processed for the Fix (and use a lot of points if you’re on WW).
21 Day Fix Crispy Parmesan Chicken
So, we cut the mayo back and used real Parmesan. The results? Delicious.
Can I make low-carb crispy chicken without bread?
Yes! Another note about this chicken. It’s keto-friendly. ALSO – huge kid-favorite with this one!
Can I substitute the mayo for something else?
If mayo’s not your thing, you can sub it out! Mustard or Greek yogurt are easy options. You could also use an egg wash, or even pesto.
I served it with this dressing (also 21DF and WW friendly, of course) – here’s another Fix-friendly Ranch Dressing you might want to try, too.
Prep time: 15 minutes
Cook time: 20-25 minutes
Serves: 4-6, but container counts are based on 4 servings
Here’s what you need to make this healthy crispy chicken recipe.
4 boneless, skinless chicken breasts, sliced into strips (we sliced each breast into three strips)
2 T and 2 tsp mayo
1 cup Parmesan cheese, grated very fine (a 12oz block of Parmesan will be about 1 cup)
1/2 tsp Paprika
1/8 tsp pepper
1/2 tsp salt
Here’s how to make them:
Preheat oven to 425.
Cut your Parmesan (about 12oz worth) into 1″ chunks and run through your food processor until very finely ground. You could also grate the cheese – just remember that you are looking for the tiniest flakes possible.
In a bowl, mix together the Parmesan, paprika, salt, and pepper. (Alternately, you could also toss these ingredients into a gallon-size Ziplock bag.)
Place your chicken in a separate bowl. Add the mayo and toss until the chicken is covered evenly in mayonnaise. It should all have a light coating.
Add one piece at a time to the Parmesan mixture and coat thoroughly (if your Parmesan is in a bag, add one piece at a time and shake until covered).
Cover a large shallow pan (we used a cookie sheet with edges) with foil and add the pieces so they do not touch.
Bake 20-25 minutes in a preheated 425 degree oven until golden brown and tender. Every oven is different – start checking to see if they’re done around 20 minutes.
Crispy Parmesan Chicken
Ingredients
- 4 boneless skinless chicken breasts, sliced into strips (we sliced each breast into three strips)
- 2 T and 2 tsp mayo
- 1 cup Parmesan cheese grated very fine (a 12oz block of Parmesan will be about 1 cup)
- 1/2 tsp Paprika
- 1/8 tsp pepper
- 1/2 tsp salt
Instructions
- Preheat oven to 425.
- Cut your Parmesan (about 12oz worth) into 1" chunks and run through your food processor until very finely ground. You could also grate the cheese - just remember that you are looking for the tiniest flakes possible.
- In a bowl, mix together the Parmesan, paprika, salt, and pepper. (Alternately, you could also toss these ingredients into a gallon-size Ziplock bag.)
- Place your chicken in a separate bowl. Add the mayo and toss until the chicken is covered evenly in mayonnaise. It should all have a light coating.
- Add one piece at a time to the Parmesan mixture and coat thoroughly (if your Parmesan is in a bag, add one piece at a time and shake until covered).
- Cover a large shallow pan (we used a cookie sheet with edges) with foil and add the pieces so they do not touch.
- Bake 20-25 minutes in a preheated 425 degree oven until golden brown and tender. Every oven is different - start checking to see if they're done around 20 minutes.
Video
Notes
Nutrition
This “Fixed” Crispy Parmesan Chicken is sure to be a family-favorite!
Container counts, per serving (serving size = 3 strips):
- 1 red
- 1 blue
- 2 tsp
Weight Watchers Freestyle Points: 6
I hope y’all love this one as much as we do!
this looks so delicious and easy to make! I would love it it you shared this at our What’s for Dinner party.
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-141/
Is the mayo 2 tablespoon and 2 tsp
Yes, correct! 🙂
What is the nutritional facts? if you have already calculated please
I haven’t calculated it yet, but you can do so at HappyForks.com 🙂
Can this be deepfried?
I’ve made this twice now and it’s delicious! Not as crunchy as I’d hoped but then my grated parmesan wasn’t tiny. The second time I made it I added some ranch seasoning mix and cayenne pepper. We will definitely do this again.
So glad you like it! You might be able to get it crunchier if you add some panko bread crumbs to it? I think they have a whole wheat option! Love the idea of adding some ranch and cayenne, too.
So I’m thinking, add some granulated garlic and do this with chicken wings… think it would work?
I think so! That sounds really good.
My daughter’s favourite ingredients!! Chicken, Parmesan and mayo!!! Going to make it for her and will give you feedback!!!
I hope you like it!
Any suggestions of something to use instead of mayo? Due to an allergy I can’t use it, but otherwise interested in trying this out.
You can use egg or mustard. I’ve also had someone tell me they used pesto! 🙂
I made this for my husband and I for the first time. We really liked it. However. It wasn’t as crispy and I would have like it to be. I’m thinking about cooking it on a rack inside the cookie sheet next time. Do you think this would make it crisper?
Yes! I think that’s actually a great idea.
I like this recipe.I am thinking about cooking the chicken in an air fryer to see if they crisp up a little. Do you think that would work?
I don’t have an air fryer (yet!) so I haven’t tried it, but I think it might?? If you try it I’d love to know how it goes! And actually, thanks for the reminder that I need to get myself an air frier!
Do NOT cook in the air fryer, it was a huge mess! The smoke alarm kept going off and it was not burning. NOT CRISPY! Good flavor but now I have a mess to clean up!
Oh noooooo!! So sorry to hear that!! 🙁
Do you think I could sub the mayo for Greek yogurt? If so would it be the same amount to use?
Yep! It might be a little tangy but I think it would be fine! You could also use egg whites.
I saw the container counts of red and blue, but then looks like 2t of something else? Thanks!
Those are from the mayo. It will count towards your oil teaspoons! 🙂
Could you use oil instead of mayo?
Yep! You could also use egg whites, dijon, or Greek yogurt! 🙂