Bold and Creamy Parmesan Crusted Chicken Strips with Japanese Spicy Mayo Fusion!!!
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https://i.redd.it/hqvqi4v92o921.jpg Cook Time / Carb Info 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 -4 tbsp Kewpie Mayo -1 tsp Sriracha -1/8 tsp Salt -1/8 tsp of Black Pepper -1/4 stalk Green Onion Directions Full step by step picture recipe @ https://lowcarbingasian.com/parmesan-crusted-chicken-strips-with-japanese-spicy-mayo/ 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) 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 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. [link] [comments] |
from Keto Recipes - Low Carb Recipes for Ketogenic Diets http://bit.ly/2TESlrd
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