Name: Keto Crispy Parmesan Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness; 1 large egg, whisked; 0.5 cup almond flour; 0.75 cup finely grated Parmesan cheese; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 1 tsp Italian seasoning; 1 tsp kosher salt; 0.5 tsp black pepper; 0.25 cup avocado oil (or olive oil); 2 tbsp fresh parsley, chopped, for garnish; 4 pieces lemon wedges, for serving

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Why make this recipe

This recipe for Keto Crispy Parmesan Chicken stands out as an easy and delicious low-carb dinner option. It allows you to enjoy crispy, golden chicken without the carbohydrates found in traditional breading. Ideal for those following a ketogenic diet, this dish is satisfying, packed with flavor, and can be prepared in under 30 minutes. With a perfect blend of spices and a crunchy crust, it’s a meal that everyone in the family will love, even if they’re not on a keto diet!

How to make Keto Crispy Parmesan Chicken

Ingredients:

1 1/2 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
1 large egg, whisked
1/2 cup almond flour
3/4 cup finely grated Parmesan cheese
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup avocado oil (or olive oil)
2 tbsp fresh parsley, chopped, for garnish
4 lemon wedges, for serving

Directions:

Pound 1.5 lbs of boneless, skinless chicken breasts to 1/2-inch thickness.
In a shallow dish, whisk the large egg until well blended.
In another dish, mix together 1/2 cup almond flour, 3/4 cup finely grated Parmesan cheese, and spices: 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp Italian seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper.
Dip each pounded chicken breast into the whisked egg, ensuring it gets fully coated.
Transfer the chicken to the almond flour and Parmesan mix, pressing firmly to coat well on all sides.
Heat 1/4 cup of avocado oil (or olive oil) in a large skillet over medium-high heat until hot.
Place 2-3 coated chicken breasts into the hot oil, avoiding overcrowding. Cook for 4-5 minutes on each side until golden brown and crispy. Ensure the internal temperature reaches 165°F.
Remove the chicken to a wire rack set over a baking sheet.
If more oil is needed, add another 1/4 cup avocado oil and repeat cooking with the remaining chicken breasts.
Let the chicken rest for a few minutes on the wire rack before serving to maintain crispiness.
Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side for a zesty kick.

How to serve Keto Crispy Parmesan Chicken

Serve Keto Crispy Parmesan Chicken hot with a squeeze of fresh lemon for extra flavor. It pairs beautifully with a side salad or roasted vegetables. You can also enjoy it over cauliflower rice or zucchini noodles for a complete low-carb meal.

How to store Keto Crispy Parmesan Chicken

To store leftover Keto Crispy Parmesan Chicken, let it cool completely and place the pieces in an airtight container. It can be kept in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. When ready to enjoy, reheat in the oven to maintain the crispiness.

Tips to make Keto Crispy Parmesan Chicken

Make sure the oil is hot enough before adding the chicken; this helps achieve a nice crispy texture.
For extra flavor, consider marinating the chicken breasts in a little lemon juice or your favorite flavors before breading.
If you prefer a spicier kick, add some cayenne pepper to the seasoning mix.

Variation

If you want a different flavor in your chicken, try using different herbs like rosemary or thyme instead of Italian seasoning. You can also mix in some freshly grated lemon zest into the almond flour mixture for a citrusy twist.

FAQs

Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well for this recipe. They are juicier and will still turn out crispy.
Is this recipe gluten-free?
Yes, this Keto Crispy Parmesan Chicken is gluten-free since it uses almond flour instead of regular flour.
Can I make this dish ahead of time?
Yes, you can prepare the chicken up to the breading stage and then store it in the refrigerator until you’re ready to cook. Just add a few extra minutes to the cooking time if they are cold when you start frying.