Yeah, yeah, yeah, lots of dishes are called “crack chicken”. Why? Do the other authors, like me, just love hyperbole? Or is it that chicken is usually so ho-hum that any effort to turn it into a highly addictive substance that will invade your dreams and have you fighting the urge to sleep-binge-eat is just so compelling — and so utterly undeniably delicious — that it engenders not only love, but addiction?
I’m going with the latter explanation.
This chicken is just such a chicken. I spent the evening separated from its tantalizing smell due to poor time management, and spent the entire time I was out thinking about it. And couldn’t resist picking at the pan leftovers when I got home.
I’m eating it for two meals today, and I’m super bummed I only made three servings + tossed the rest of those pan drippings.
Low Carb Crack Chicken
3/4 lb. – 1 lb. chicken (I used precut tenders)
1/4 c. mayo (I used Sir Kensington’s avocado oil mayo)
1/4 c. parmesan (I used my favorite flaked parme and shredded by hand – you want small bits so it will mix in with the mayo well)
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 tsp. apple cider vinegar (or lemon juice)
Salt & pepper
Preheat your oven to 375F.
Pat your chicken dry and sprinkle with salt and pepper on both side.
Arrange on a baking sheet in a single layer, making sure the chicken doesn’t touch too much.
In a small bowl, combine all ingredients but the chicken, salt & pepper.
Spread over the chicken, making sure each piece gets a nice liberal coat.
Bake at 375F for 25 – 35 minutes or until the chicken is cooked through and the top is browning.
Serves 3 – 4 if you have self control. Fights may happen. Late night snacking is also a worry.