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Crispy Keto Chicken Parmesan

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A quick and easy low-carb chicken parmesan recipe with a crispy almond flour and parmesan crust, topped with melty mozzarella and tangy marinara sauce. Perfect for keto dinners that are flavorful and satisfying.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken breasts, pounded to ½ inch thickness
  • 1 cup (100 g) almond flour
  • ½ cup (50 g) freshly grated parmesan cheese
  • 2 large eggs, beaten
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 oz (170 g) fresh or shredded low-moisture mozzarella cheese
  • 1 cup (250 ml) low-carb marinara sauce (no added sugar)
  • 3 tablespoons (45 ml) olive oil or avocado oil for frying
  • Optional: fresh basil leaves for garnish
  • Optional: red pepper flakes for heat
  • Optional: crushed pork rinds as almond flour substitute for nut allergies

Instructions

  1. Place chicken breasts between two sheets of plastic wrap or in a zip-top bag. Pound to about ½ inch (1.3 cm) thickness using a meat mallet or rolling pin. Set aside.
  2. In a shallow bowl, combine almond flour, parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper. Stir well.
  3. In another shallow bowl, beat the eggs until smooth.
  4. Dip each chicken breast into the egg wash, letting excess drip off, then dredge thoroughly in the almond flour mixture. Press gently to ensure coating sticks. Set coated breasts on a plate.
  5. Heat olive oil or avocado oil in a skillet over medium-high heat. Once hot, add chicken breasts carefully. Cook 4-5 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
  6. Preheat oven broiler. Place fried chicken breasts in an ovenproof dish. Spoon about 2 tablespoons marinara sauce over each piece, then top with 2-3 oz mozzarella cheese.
  7. Broil for 2-3 minutes until cheese is bubbly and lightly browned. Watch carefully to prevent burning.
  8. Let chicken rest for 1-2 minutes before serving. Garnish with fresh basil or red pepper flakes if desired.

Notes

Keep oil temperature steady at medium-high (around 350°F/175°C) to avoid greasy or burnt crust. Use tongs to flip chicken to keep crust intact. Press coating gently onto chicken for better adhesion. Avoid overcrowding pan to maintain crispiness. Rest chicken after cooking to lock in juices. For less oil, bake coated chicken at 425°F (220°C) on a wire rack for 20-25 minutes, flipping halfway, then broil cheese.

Nutrition

Keywords: keto, low-carb, chicken parmesan, crispy chicken, almond flour, parmesan crust, keto dinner, gluten-free

Find it online: https://yumyep.com/crispy-keto-chicken-parmesan-recipe-5-easy-steps-for-perfect-low-carb-dinner/