Keto Chicken Recipe - Parmesan Crusted Chicken
This Keto Parmesan Crusted Chicken is a deliciously crispy and flavorful dish perfect for anyone following a ketogenic diet. Coated with a mixture of Parmesan cheese and almond flour, this chicken is easy to make and full of flavor. It can be served with a side salad or steamed vegetables for a wholesome low-carb meal.
Equipment
- 3 shallow bowls
- 1 baking sheet
- 1 parchment paper
- 1 whisk
- 1 tongs or fork
- 1 oven
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs.
- 1 cup shredded Parmesan cheese
- ½ cup almond flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- to taste salt
- to taste black pepper
- as needed cooking spray or olive oil For greasing the baking sheet.
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or olive oil.
- In a shallow bowl, mix the almond flour, shredded Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and black pepper. This will be your coating mixture.
- In another shallow bowl, beat the eggs until well combined.
- Take each chicken breast and dip it first into the egg mixture, letting any excess drip off. Then, coat it with the Parmesan mixture, pressing gently to ensure the coating sticks well.
- Place the coated chicken breasts on the prepared baking sheet. Repeat the process for all chicken.
- Bake in the preheated oven for 25 minutes, or until the chicken is cooked through and the crust is golden brown. Check the doneness with a meat thermometer; the internal temperature should reach 165°F (75°C).
- Once cooked, remove from the oven and let the chicken rest for a few minutes before serving.
Notes
For added flavor, consider adding chopped fresh herbs such as parsley or basil to the coating mixture.
Serve with a side of keto-friendly vegetables or a fresh salad to keep it low-carb and nutritious.