Crispy breaded chicken smothered in melted cheese without the carbs
KEY INFO
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Difficulty: Easy to Moderate
Dietary Tags: Keto, Low-Carb, Gluten-Free, High-Protein
EQUIPMENT NEEDED
- Meat mallet or rolling pin
- Two wide shallow bowls for breading
- Large oven-safe skillet
- Baking sheet with parchment paper
- Meat thermometer (optional but recommended)
Simple alternatives: Use a heavy pan instead of meat mallet, any deep dish instead of shallow bowls
INGREDIENTS
For the chicken:
- 4-6 chicken breasts (1½ pounds / 680g)
- 2 cups almond flour, finely ground (200g)
- ½ cup freshly grated parmesan cheese (50g)
- 3 large eggs
- 1 teaspoon salt
- 2 tablespoons olive oil or avocado oil
For seasoning:
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder (optional)
- ½ teaspoon black pepper
For topping:
- 1 cup sugar-free marinara sauce (240ml)
- 1½ cups shredded mozzarella cheese (150g)
- ¼ cup extra parmesan cheese (25g)
- 2 tablespoons fresh basil, chopped (for garnish)
Common substitutions: chicken thighs work brilliantly, provolone instead of mozzarella, almond meal if almond flour unavailable
METHOD
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place chicken breasts between plastic wrap or in a zip-lock bag and pound to ¼ inch thickness using your meat mallet. This ensures even cooking and tender results.
- Set up your breading station with two shallow bowls:
- Bowl 1: Whisk the eggs until smooth
- Bowl 2: Mix almond flour, parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper
- Pat chicken completely dry with paper towels. Moisture is the enemy of crispy breading.
- Dip each chicken piece first in egg, then press firmly into the almond flour mixture. Press the coating down hard – this is crucial for it to stick during cooking.
- Heat oil in your large skillet over medium-high heat until shimmering.
- Fry chicken pieces 2-3 minutes per side until golden brown. Don’t overcrowd the pan – work in batches if needed.
- Transfer fried chicken to your prepared baking sheet.
- Top each piece with marinara sauce, mozzarella, and extra parmesan cheese.
- Bake for 10-15 minutes until cheese is melted and bubbly and internal temperature reaches 165°F (74°C).
- Garnish with fresh basil and serve immediately while the coating is still crispy.
CRUCIAL TIPS
- Pound the chicken thin – thick pieces won’t cook evenly and the breading burns before the inside is done
- Press breading firmly – loose coating falls off during frying
- Don’t skip the pan-frying step – going straight to the oven gives you soggy, not crispy results
- Use parchment paper – prevents sticking and makes cleanup easier
- Check internal temperature – 165°F is non-negotiable for food safety
STORAGE & VARIATIONS
Storage: Refrigerate leftovers up to 3 days in airtight container. Reheat in 350°F oven for 8-10 minutes to maintain crispiness.
Scaling: Double recipe easily – just use two baking sheets and batch the frying.
Common mistakes to avoid:
- Wet chicken = soggy breading
- Skipping the pounding step = uneven cooking
- Overcrowding the pan = steamed instead of fried coating
Variations:
- Nut-free: Replace almond flour with crushed pork rinds
- Spicy kick: Add ½ teaspoon chili flakes to breading mixture
- Different cheeses: Try provolone, fontina, or a blend of Italian cheeses
- Chicken thighs: Use boneless thighs for extra juiciness – same method, add 5 minutes baking time
This keto chicken parmesan delivers all the comfort food satisfaction of the original with only 4g net carbs per serving.
The almond flour creates an incredibly crispy coating that rivals traditional breadcrumbs, while the cheese melts into golden perfection.
I’ve served this to non-keto friends who couldn’t tell the difference – it’s that good.
The key is getting that initial sear in the pan before finishing in the oven.
Skip that step and you’ll end up with disappointing, soggy results.
