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!
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 melt the cheese and create savory bite of crusted cheese bursting!
And while waiting for that goodness to finish up, we make the perfect accompanying spicy mayo sauce by mixing together some Kewpie Mayo and Sriracha!
All that coming in at ~2g net carb per serving, it’s one to add to your meal plan rotation! Nom nom!
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.
For this one, you will need a few unique ingredients which includes Almond Flour, Kewpie 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 (about 3 pieces)
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 Cup Almond Flour
- 2 Eggs
- 8oz 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
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 silicone 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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Parmesan Crusted Chicken Strips with Japanese Spicy Mayo
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 Parmesan Cheese Shredded
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.
Video
Nutrition
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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.
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!