keto Parmesan Crusted Chicken Strips with Japanese Spicy Mayo cover

Parmesan Crusted Chicken Strips with Japanese Spicy Mayo


This Parmesan Crusted Chicken Strips with Japanese Spicy Mayo is one of those recipes that happened by pure chance!  We accidental used up all of our pork rinds finishing up our Baked Fish n Chips, so looked into the fridge for something that we could replace it with.  Saw a bag of shredded cheese so gave it a go and boy did it turn out well! 

keto Parmesan Crusted Chicken Strips with Japanese Spicy Mayo pin 1

I know we didn’t invent the concept of cheese crusts, but paired with our Spicy Mayo, I really think it’s a one of a kind recipe!  The pairing between the two brings such a nice balance of boldness and creamy fire, it truly is a great fusion!

We start with your basic chicken and crusting ingredients but instead of using any kind of breading or even breading alternatives, we use cheese.  That’s right!  All that thrown into the oven to create a savory bite of crusted cheese bursting with flavors dipped into our spicy mayo sauce!  Nom Nom!  All that coming in at ~2g net carb per serving, it’s one to add to your meal plan rotation!

A quick note but make if you’re strict on crab count, you might want to use block cheese and shred the cheese yourself.  Preshredded cheese contains an anti-caking agent, which usually is rice flour thus adds some carbs.

keto Parmesan Crusted Chicken Strips with Japanese Spicy Mayo pic

For this one, you will need a few unique ingredients which includes Almond FlourKewpie Mayo and Sriracha.  All can be purchased on Amazon or local and Asian supermarkets.

Now, let’s get started!

Prepping Time 5M

Cook Time 15M

Total Time 20M

Net Carb/Serv ~2g

Servings 2

Ingredients

Chicken

  • 3/4 lb Chicken Thigh Boneless and Skinless
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 Cup Almond Flour
  • 2 Eggs
  • 8oz Shredded Parmesan Cheese

Sauce

Directions

1) Gather all the ingredients.

2) Preheat oven to 400F.  We strongly recommend using a silicone baking mat for this recipe, but if you don’t have any, line baking sheet with aluminum foil and generously spray with cooking oil.

3) Dry chicken with paper towel, cut into 1/2 inch thick strips and sprinkle salt and pepper on both sides.

4) In separate bowls, fill 1 mixing bowl with Almond Flour, 1 mixing bowl with a beaten eggs, and 1 mixing bowl with shredded Parmesan cheese.

5) In this order, dip and coat each chicken strip: Almond Flour > eggs > shredded Parmesan cheese.  Once coated, place onto baking mat.

6) Place baking mat on middle rack and bake for 6-7 minutes until cheese crust is golden brown.  Carefully flip to the other side and bake for another 6-7 minutes (internal temp of the chicken should be 165F).  You optional can also create a crispier crust by moving the oven tray 6-8 inches away from heating element and broiling for about 1-2 minutes.

7) Finely chop green onions and set aside.

8) In a separate small mixing bowl, combine Kewpie Mayo, Sriracha, a pinch of salt and pepper.  Mix well, top with green onions and set aside.

9) Transfer cheese crusted chicken strips to serving plate and serve with sauce.

Hope you enjoy your low-carb/keto Parmesan Crusted Chicken Strips with Japanese Spicy Mayo! 

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More Recipes

keto Parmesan Crusted Chicken Strips with Japanese Spicy Mayo pin 2

keto Parmesan Crusted Chicken Strips with Japanese Spicy Mayo cover

Parmesan Crusted Chicken Strips with Japanese Spicy Mayo

The BEST Asian Low-Carb/Keto recipe for Parmesan Crusted Chicken Strips with Japanese Spicy Mayo.  Enjoy this delicious fusion at only ~2g Net Carb / Serving.  Step by step directions with pictures makes this recipe quick and easy.
5 from 4 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: bakedchickenketoasian, ketobakedchicken, ketocheesechicken, lowcarbcheesechicken
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe

Ingredients

Chicken

  • 3/4 lb Chicken Thigh Boneless and Skinless
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 Cup Almond Flour
  • 2 Eggs
  • 8 oz Shredded Parmesan Cheese

Sauce

  • 4 tbsp Kewpie Mayo
  • 1 tsp Sriracha
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/4 Stalk Green Onion

Instructions

  • Gather all the ingredients.
  • Preheat oven to 400We strongly recommend using a silicone baking mat for this recipe, but if you don't have any, line baking sheet with aluminum foil and generously spray with cooking oil.
  • Dry chicken with paper towel, cut into 1/2 inch thick strips and sprinkle salt and pepper on both sides.
  • In separate bowls, fill 1 mixing bowl with Almond Flour, 1 mixing bowl with a beaten eggs, and 1 mixing bowl with shredded Parmesan cheese.
  • In this order, dip and coat each chicken strip: Almond Flour > eggs > shredded Parmesan cheese. Once coated, place onto baking mat.
  • Place baking mat on middle rack and bake for 6-7 minutes until cheese crust is golden brown. Carefully flip to the other side and bake for another 6-7 minutes (internal temp of the chicken should be 165F). You optional can also create a crispier crust by moving the oven tray 6-8 inches away from heating element and broiling for about 1-2 minutes.
  • Finely chop green onions and set aside.
  • In a separate small mixing bowl, combine Kewpie Mayo, Sriracha, a pinch of salt and pepper. Mix well, top with green onions and set aside.
  • Transfer cheese crusted chicken strips to serving plate and serve with sauce.

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2 Comments

  1. So glad you ran out of pork rinds.. In Australia, it is impossible to get decent pork rinds so cannot make any recipes with pork rinds in the ingredients. Looking forward to trying this recipr.

    • LowCarbingAsian

      Haha – you could always make your own pork rinds – or even chicken rinds!! For most of our recipes though, you probably could replace the rinds by using either shredded or grated Parmesan cheese!

      Edit – I also believe you can use Psyllium Husk as well, but not sure how accessible that is in Australia!

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