Keto Crispy Fried Chicken Cutlets
Elevate your keto meal game with these irresistible Keto Crispy Fried Chicken Cutlets, a low-carb twist on a classic comfort food favorite! Made with thinly sliced chicken breast cutlets coated in a savory blend of almond flour, Parmesan cheese, and spices like garlic powder and paprika, these cutlets are golden-brown perfection with a delightful crunch. A quick dip in an egg-heavy cream mixture ensures the breading sticks flawlessly, while frying in coconut or avocado oil creates a crisp, flavorful exterior without the carbs. Ready in just 35 minutes, these cutlets are ideal for busy weeknights or casual gatherings. Serve them hot with a tangy green salad or fluffy cauliflower rice for a satisfying keto-friendly meal that’s packed with flavor and protein. Perfect for those seeking gluten-free fried chicken alternatives!
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Recipe Information
Ingredients
- 4 pieces Chicken breast cutlets, thinly sliced
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Heavy cream
- 0.5 cup Coconut oil (or avocado oil) for frying
Instructions
Start by preparing the dredge stations: In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
In another shallow bowl, whisk together the eggs and heavy cream until well combined and set aside.
Dip each chicken cutlet into the egg mixture, allowing any excess to drip off, and then coat thoroughly with the almond flour mixture, pressing down gently to ensure the cutlet is fully covered.
Set each coated cutlet aside on a plate and repeat the process until all cutlets are dressed.
Heat the coconut oil in a large skillet over medium-high heat until it is hot but not smoking.
Carefully add the chicken cutlets to the skillet, making sure not to overcrowd the pan. You may need to fry in batches depending on the size of your pan.
Fry each cutlet for about 3-4 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove the fried cutlets from the skillet and transfer to a paper towel-lined plate to absorb any excess oil.
Let them rest for a minute or two before serving.
Serve the crispy fried chicken cutlets hot, perhaps paired with a green salad or cauliflower rice for a complete keto meal.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.5 g | 270% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 4.1 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 757 mg | 58% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1430 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
