Juicy Parmesan Crusted Chicken with Mayo: Crispy, Flavorful, and Easy to Make

If you’re looking for a mouthwatering, crispy chicken recipe that’s both juicy and packed with flavor, this Parmesan Crusted Chicken with Mayo is the perfect dish! Made with a blend of parmesan cheese, breadcrumbs, garlic, and mayonnaise, this dish comes together easily for a satisfying dinner. Whether baked in the oven, made in the air fryer, or prepared keto-friendly, this recipe will become a family favorite.

Why You’ll Love This Recipe

• Juicy and Flavorful: The mayo helps lock in moisture while parmesan and breadcrumbs create a deliciously crispy crust.
• Easy to Make: Requires simple ingredients and minimal prep time, making it perfect for weeknights.
• Customizable: Adapt the recipe for air fryers, keto diets, or different cuts of chicken.
• Family Favorite: Even picky eaters will love the crispy, cheesy coating.

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Ingredients You’ll Need

Main Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)
• ½ cup mayonnaise (Hellmann’s mayo or Best Foods mayo work great)
• ½ cup grated Parmesan cheese
• 1 cup panko breadcrumbs (or almond flour for keto)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons olive oil (for drizzling or air frying)
• Optional: 1 tablespoon ranch seasoning for added flavor

Optional Add-Ins:

• Ranch Dressing: Mix ranch seasoning into the mayo for parmesan ranch crusted chicken.
• Cheese: Add shredded mozzarella or cheddar for extra cheesiness.
• Herbs: Fresh parsley, thyme, or oregano as garnish.

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Step-by-Step Instructions

Prep Time: 10 minutes

Cook Time: 30-35 minutes (oven) / 15-18 minutes (air fryer)

Cuisine: American

Servings: 4

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Step 1: Preheat Your Oven

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

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Step 2: Prepare the Parmesan Mayo Mixture

In a small bowl, mix the mayonnaise, grated parmesan, garlic powder, onion powder, salt, and pepper.

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Step 3: Coat the Chicken

Pat the chicken breasts dry with a paper towel. Spread the parmesan mayo mixture evenly over each chicken piece.

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Step 4: Bread the Chicken

In a shallow dish, combine panko breadcrumbs and a bit of extra parmesan. Press the mayo-coated chicken into the breadcrumbs, ensuring an even layer.

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Step 5: Bake or Air Fry the Chicken

• For the oven: Place the breaded chicken on the prepared baking sheet and drizzle with olive oil. Bake for 30-35 minutes or until the internal temperature reaches 165°F (75°C).
• For the air fryer: Place chicken in the air fryer basket and cook at 375°F for 15-18 minutes, flipping halfway through.

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Step 6: Serve

Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley or additional parmesan, if desired.

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Cooking Methods and Variations

1. Oven-Baked Parmesan Crusted Chicken With Mayo

This is the classic version of the recipe. Baking the chicken in the oven allows for even cooking and a golden crust. To enhance the crispiness, broil for the last 2-3 minutes of baking.

2. Air Fryer Parmesan Crusted Chicken With Mayo

For a faster and even crispier result, try making this dish in the air fryer. The circulating hot air helps create a perfectly crispy crust while keeping the chicken juicy inside.

Tip: To avoid the chicken sticking to the air fryer basket, lightly spray it with cooking oil.

3. Keto Parmesan Crusted Chicken With Mayo

For a low-carb, keto-friendly version, replace the panko breadcrumbs with crushed pork rinds or almond flour. The result is just as crispy but with minimal carbs.

4. Mayo Parmesan Crusted Chicken Thighs

Substitute chicken breasts with boneless chicken thighs for a juicier, richer flavor. Thighs tend to be more forgiving in terms of cooking time, so they’re a great option if you’re worried about dryness.

5. Parmesan Crusted Chicken With Ranch Mayo

Add a ranch twist by mixing ranch seasoning or dressing into the mayo-parmesan coating. This variation is especially popular with kids.

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Nutrition Facts Per Serving

• Serving Size: 1 chicken breast
• Calories: 320
• Protein: 35g
• Carbohydrates: 10g (lower with keto modifications)
• Fat: 15g
• Fiber: 2g
• Sugar: 1g
• Calcium: 120mg
• Iron: 2mg

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Common Questions

1. Can I make this recipe ahead of time?

Yes, you can prep the chicken by coating it with the parmesan mayo mixture and breadcrumbs, then store it in the fridge for up to 24 hours before baking.

2. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to retain crispiness.

3. Can I freeze this parmesan crusted chicken?

Yes! Freeze the breaded chicken (before cooking) on a baking sheet, then transfer it to a freezer-safe bag. When ready to cook, bake directly from frozen, adding 10-15 minutes to the cooking time.

4. What can I serve with parmesan crusted chicken?

This dish pairs well with:

• Roasted vegetables (like broccoli or cauliflower)
• Mashed potatoes or cauliflower mash (for low-carb)
• A fresh garden salad

5. Can I use Greek yogurt instead of mayo?

Yes, you can substitute mayo with Greek yogurt for a lighter, tangy version of the recipe. However, it may result in a slightly less crispy crust.

Why Do People Put Mayo on Chicken Before Cooking?

Mayonnaise serves as a flavorful and effective coating for chicken because it locks in moisture, prevents the chicken from drying out, and adds a creamy, tangy taste. The oil and egg content in mayo also help the breadcrumbs or seasonings stick to the chicken, creating a crispier crust. Additionally, the fat content in mayo enhances the browning process, giving the chicken a golden, appetizing appearance.

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What Is the Difference Between Chicken Parmigiana and Chicken Parmesan?

The terms Chicken Parmigiana and Chicken Parmesan are often used interchangeably, but they have slight differences:

• Chicken Parmigiana is the traditional Italian version, which typically uses eggplant or veal instead of chicken and is served with authentic marinara sauce.
• Chicken Parmesan is the Americanized version of the Italian dish, featuring breaded chicken breasts topped with marinara, mozzarella, and parmesan cheese. In the U.S., it is often served with pasta.

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Can I Use Mayo Instead of Eggs to Coat Chicken?

Yes, you can use mayo instead of eggs to coat chicken. Mayonnaise works well as a binding agent because it contains both oil and eggs, which help breadcrumbs or flour stick to the chicken. It also adds extra flavor and ensures the chicken stays moist and tender during cooking.

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Is Mayo a Good Binder for Fried Chicken?

Yes, mayo is an excellent binder for fried chicken. Its creamy texture allows the coating to adhere evenly to the chicken, resulting in a well-seasoned, crispy crust. The oil content in mayo promotes even frying, and its egg content helps bind the breadcrumbs or flour for a sturdy coating that doesn’t flake off during cooking.

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What Does Mayonnaise Do to the Chicken?

Mayonnaise helps keep chicken moist, juicy, and flavorful. The fat in mayo prevents the chicken from drying out during baking or frying, while the acid in the mayo (usually from vinegar or lemon juice) tenderizes the meat. Additionally, mayo contributes to a golden, crispy crust when used as a coating.

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What Is the Secret to the Juiciest Chicken?

The key to juicy chicken lies in:

• Marination: Soak the chicken in a marinade containing oil, acid (lemon juice or vinegar), and seasonings to enhance moisture retention.
• Cooking Temperature: Cook at the right temperature (165°F or 75°C internally) to avoid overcooking.
• Resting Period: Let the chicken rest for 5-10 minutes after cooking to allow the juices to redistribute evenly.
• Coating with Fat: Applying mayo or butter before cooking helps seal in moisture.

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Why Is Mozzarella Used on Chicken Parmesan?

Mozzarella is used on chicken parmesan because of its mild flavor and excellent melting properties. It provides a gooey, cheesy layer that complements the tangy marinara sauce and crispy chicken. Mozzarella’s stretchiness and creaminess are key to creating the iconic texture of chicken parmesan.

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What Is the Real Name for Chicken Parmesan?

The original name for chicken parmesan is Chicken Parmigiana or Pollo alla Parmigiana in Italian. The dish gets its name from the Parmesan cheese used as a topping, although traditional versions sometimes use other cheeses like mozzarella or provolone.

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Do Italians Eat Chicken Parmesan?

Traditional Italian cuisine does not typically feature chicken parmesan. Instead, Italians often prepare eggplant parmigiana (melanzane alla parmigiana) or veal parmigiana. Chicken parmesan is a popular dish in Italian-American cuisine, which was developed by Italian immigrants in the U.S.

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Can I Fry with Mayonnaise?

While mayo itself is not typically used as a frying oil, you can use it as a coating for fried foods. Mayonnaise helps create a crispy crust when baking or air-frying, but if you intend to deep-fry, it’s better to use oils like vegetable or canola oil. However, mayo can be added to batter for extra flavor and moisture.

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Can I Use Milk Instead of Egg to Coat Chicken?

Yes, you can use milk instead of eggs to coat chicken. Milk, especially buttermilk, acts as a good binding agent and tenderizer. However, the coating may not be as sturdy as when using eggs. For better adhesion, you can mix milk with a small amount of flour or cornstarch.

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Is Egg Necessary in Mayonnaise?

Yes, eggs are a key ingredient in traditional mayonnaise because they act as an emulsifier, binding the oil and vinegar or lemon juice together. However, for those with egg allergies, egg-free mayonnaise alternatives use substitutes like aquafaba or soy protein.

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What Ingredients Bind Together for Mayonnaise?

Mayonnaise is an emulsion of three main ingredients:

1. Eggs or egg yolks – act as emulsifiers.
2. Oil – provides the fat base.
3. Acid (vinegar or lemon juice) – adds flavor and stability to the emulsion.
   When combined and whisked properly, these ingredients create a smooth, creamy texture.

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Which Mayonnaise Is Best for Fries?

The best mayonnaise for fries depends on personal preference, but popular choices include:

• Hellmann’s Mayo: Rich and creamy with a balanced flavor.
• Kewpie Mayo: Japanese-style mayo with a tangy, umami flavor.
• Garlic or Herb-Infused Mayo: Ideal for dipping fries with added flavor.

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Why Use Mustard as a Binder?

Mustard is used as a binder in cooking because of its natural adhesive and flavor-enhancing properties. Its slightly tangy taste complements meats like chicken, and its thick texture helps coatings (breadcrumbs, flour, or spices) stick to the meat evenly. Mustard also contains vinegar, which can help tenderize meat while adding depth of flavor.

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Conclusion

This Juicy Parmesan Crusted Chicken with Mayo is the ultimate comfort food that’s easy to prepare and sure to satisfy. Whether baked in the oven, air-fried, or made keto, the combination of parmesan, mayo, and crispy breadcrumbs creates a delicious dish your family will love. Try it today and elevate your dinner game!

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