Crispy Parmesan Chicken That Actually Slaps

Crank your oven to 425°F and set up a wire rack on a baking sheet — this is key for getting crispy all around instead of soggy bottoms.

Mix the mayo, Parm, and garlic powder in one bowl until it's smooth. Set up your breadcrumbs in another bowl for the assembly line. (Trust, the mayo keeps everything juicy while creating the perfect base for coating)

Dredge each chicken piece in the mayo mixture first, making sure it's fully coated, then press into the breadcrumbs. Really press it in — you want that coating to stick.

Place the coated chicken on your wire rack and slide into the oven for 20 minutes, until the internal temp hits 165°F and that coating is golden and crispy.