Serve hot with a fresh salad, roasted veggies, or coleslaw for balance.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to keep the coating crispy.
Variations
For less heat, reduce or omit cayenne pepper.
Try adding cumin, chili powder, or Italian seasoning for a flavor twist.
Bake instead of frying: place coated chicken on a wire rack over a baking sheet and bake at 400°F (200°C) for 25–30 minutes, until crispy and cooked through.
Serve with a spicy dipping sauce made from mayonnaise, hot sauce, and a splash of lime juice.
FAQ
Q: Can I make this in the air fryer?
A: Yes! Cook at 375°F (190°C) for 20–25 minutes, flipping halfway, until crispy and golden.
Q: Can I use chicken breast?
A: Absolutely. Cut into strips or chunks for crispy chicken tenders or nuggets.
Q: Is there a dairy-free option?
A: Swap Parmesan for nutritional yeast and use unsweetened almond milk instead of heavy cream.
