Ingredients:

  • 1.5 lbs chicken breast tenders
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 0.5 cup mayonnaise
  • 2 tbsp Hidden Valley Ranch Seasoning Mix
  • 1 tsp garlic powder
  • 1.5 cups finely grated Parmesan cheese
  • 0.5 cup super-fine almond flour
  • 1 tsp smoked paprika
  • 1 tbsp dried parsley

Instructions:

  1. Preheat the oven. Set your oven to 400°F (200°C) and line your tray. Note: High heat is vital for the cheese to crisp before the chicken overcooks.
  2. Dry the meat. Pat the 1.5 lbs chicken breast tenders with paper towels until bone dry. Note: Moisture is the enemy of a crispy crust.
  3. Season the base. Sprinkle the sea salt and black pepper over the chicken.
  4. Mix the glue. Whisk 0.5 cup mayonnaise, 2 tbsp Ranch seasoning, and 1 tsp garlic powder in a shallow bowl.
  5. Prepare the breading. Combine 1.5 cups Parmesan, 0.5 cup almond flour, 1 tsp smoked paprika, and 1 tbsp dried parsley in a second bowl.
  6. Coat with mayo. Dip each tender into the mayo mixture until fully submerged and silky.
  7. Dredge in cheese. Press the chicken firmly into the Parmesan mixture until the coating is thick and even.
  8. Arrange and bake. Place on the rack and bake for 15 minutes until the crust is golden and sizzling.
  9. Check for doneness. Ensure the internal temperature reaches 165°F.
  10. Rest and serve. Let them sit for 3 minutes until the cheese coating firms up into a shell.