Crispy Parmesan Chicken
This Crispy Parmesan Chicken is 21 Day Fix and Keto-friendly! It's also a huge kid favorite.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 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
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.
21 Day Fix Container Counts (1 serving = 3 strips): 1 red, 1 blue, 2 tsp
Weight Watchers Freestyle Points (1 serving = 3 strips): 6 points
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Calories: 274kcal | Carbohydrates: 1g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 866mg | Potassium: 441mg | Vitamin A: 370IU | Vitamin C: 1.3mg | Calcium: 302mg | Iron: 0.7mg