Keto Chicken Recipe - Parmesan Crusted Chicken
This Keto Parmesan Crusted Chicken is a delicious low-carb dish that is crispy on the outside and juicy on the inside. It's perfect for a quick dinner that fits your keto lifestyle.
Equipment
- 1 Oven
- 1 Baking sheet
- 1 Parchment paper
- 1 Shallow dish
- 1 Whisk
- 1 Meat mallet or rolling pin (optional)
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- 1 cup grated Parmesan cheese
- 1 cup almond flour
- 2 large eggs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs Oregano, basil, etc.
- to taste salt
- to taste pepper
- as needed olive oil spray or melted butter For extra crispness.
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, whisk the eggs. In another shallow dish, combine the grated Parmesan cheese, almond flour, garlic powder, onion powder, Italian herbs, salt, and pepper.
- If the chicken breasts are thick, pound them to an even thickness using a meat mallet or rolling pin.
- Dip each chicken breast into the egg mixture, allowing the excess to drip off. Coat it thoroughly in the Parmesan-almond flour mixture, pressing down to ensure it sticks well.
- Place the coated chicken breasts on the prepared baking sheet. Lightly spray the tops with olive oil or brush with melted butter for extra crispness.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Once done, remove from the oven and let rest for a few minutes before serving.
Notes
You can serve this chicken with a side of low-carb vegetables or a fresh salad for a complete meal.
Feel free to add your favorite spices to the coating mixture for extra flavor.
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain crispiness.