keto Parmesan Crusted Chicken Strips with Japanese Spicy Mayo cover

Parmesan Crusted Chicken Strips with Japanese Spicy Mayo


This was one of those recipes that happened by chance.   We ran out of pork rinds to finish 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 is 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! 

So next time you are in the mood for something a little different, we recommend this as a definite go!

keto Parmesan Crusted Chicken Strips with Japanese Spicy Mayo pin 1

This dish as pictured is low-carb/keto friendly at ~1g per serving, so make sure to consider this one for your weekly meal plan! 

The taste of this dish is a nice savory bite of crusted cheese bursting with flavors rounded by a spicy creamy finish.

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 ~1g

Servings 2

Ingredients

Chicken

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

Sauce

Directions

1) Gather all the ingredients.

2) Preheat oven to 400F, we strongly recommend using silicone baking mats 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 an egg, and 1 mixing bowl with shredded Parmesan cheese.

5) Mix eggs.

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

7) 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).  Optional – once done baking, move baking mat 6-8 inches away from heating element and place oven on broil for about 1-2 minutes.  This will give it a nice deep crust.

8) Finely chop green onions and set aside.

9) 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.

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

Hope you enjoy our Keto-fied Parmesan Crusted Chicken Strips with Japanese Spicy Mayo! 

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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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 ~1g 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 Eggs
  • 8 oz Shredded Parmesan Cheese

Sauce

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

Instructions

  • Gather all the ingredients.
  • Preheat oven to 400F, we strongly recommend using silicone baking mats 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.
  • Fill 1 mixing bowl with almond flour, 1 mixing bowl with an egg, and 1 mixing bowl with shredded Parmesan cheese.
  • Mix eggs.
  • 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). Optional - once done baking, move baking mat 6-8 inches away from heating element and place oven on broil for about 1-2 minutes. This will give it a nice deep crust.
  • Finely chop green onions and set aside.
  • In a 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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