Ingredients
Method
- Preheat oven to 450°F and line a large rimmed baking sheet with parchment paper.
- Lightly beat an egg in a medium bowl. In a separate medium bowl, combine 2/3 cup Parmesan, rice flour, Italian seasoning, onion powder, garlic powder, paprika, pepper, and 1/8 teaspoon salt.
- Pat chicken pieces dry with paper towels. Add half the chicken to the beaten egg, toss to coat, and let excess egg drip off. Transfer the chicken to the Parmesan mixture, toss to fully coat, and pat to lightly adhere. Arrange the coated chicken pieces on the prepared baking sheet. Repeat this process with the remaining chicken. Discard any leftover egg and Parmesan mixture. Drizzle the chicken pieces with 1 tablespoon oil, turn to coat, then drizzle with the remaining 1 tablespoon oil.
- Bake for 16 to 18 minutes, flipping the pieces once, until golden brown, crispy, and an instant-read thermometer inserted into the thickest portion registers 165°F. Remove from the oven and immediately sprinkle with the remaining 1/8 teaspoon salt. Transfer to a serving platter and sprinkle with the remaining 2 tablespoons Parmesan cheese and parsley. Serve with marinara sauce, if desired.
Nutrition
Notes
Ingredient Swap: I've found that if you don't have rice flour on hand, regular all-purpose flour works wonderfully for the coating.
The texture is a little different,