Mayo and Parmesan crusted chicken
- chicken, any cut you wish
- mayo (not miracle whip! as delicious as it is, you want to keep your sugar intake down)
- grated Parmesan cheese
- Italian herb blend
Pre-heat your oven to 425 degrees F
Coat your chicken in a thin layer of mayo. If it’s too thick, it won’t crisp up as nicely as you’d like. It’ll still taste good though *shrug* up to you. Then, as messy as it is, dredge the mayo-y goodness into a mixture of parm and herbs. No need to add salt, the cheese makes it salty enough. Feel free to add as many herbs or other spices though.
Place chicken on a greased baking sheet and back for approximately 20 minutes. This can also vary depending on how much chicken you are baking and how dark you want the top. Be careful not to dry out your tenders though! No one likes nasty, dry chickens-es precious >_>
Enjoy with your favorite, low carb dipping sauce. I personally love a good spicy mayo or yogurt.