Keto Crunchy Chicken
Elevate your weeknight dinner game with this irresistible Keto Crunchy Chicken recipe, featuring juicy chicken breasts wrapped in a crispy, golden crust that's entirely grain-free and perfect for low-carb diets. The magic lies in the flavorful coating made from almond flour, Parmesan cheese, and crushed pork rinds, seasoned with garlic powder, paprika, and a touch of salt and pepper to deliver mouthwatering crunch and savory depth. This recipe effortlessly balances quick prep with indulgent textures, as the chicken is seared in butter and olive oil before finishing in the oven to ensure maximum crispiness and tenderness. Ready in just 40 minutes, this protein-packed dish is ideal for keto enthusiasts and anyone looking for a satisfying gluten-free alternative to traditional breaded chicken. Pair it with a fresh salad or your favorite keto-friendly sides for a meal that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 4 pieces chicken breast fillets
- 1 cup almond flour
- 0.5 cup grated Parmesan cheese
- 1 cup ground pork rinds
- 2 eggs
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet or rolling pin. This helps them cook evenly.
In a shallow bowl, whisk together the eggs. Set aside.
In another shallow dish, combine almond flour, grated Parmesan, ground pork rinds, garlic powder, paprika, salt, and black pepper. Mix well to create the coating.
Dip each chicken breast in the egg mixture, ensuring it is fully coated.
Transfer the chicken breast to the almond flour mixture. Press down lightly to help the coating adhere and ensure it's well covered. Repeat with the remaining chicken breasts.
In a large skillet over medium-high heat, melt the butter with the olive oil. Once hot, add the coated chicken breasts. Cook for 2-3 minutes on each side until they are golden and crispy. You may need to cook them in batches to avoid overcrowding the pan.
Transfer the browned chicken breasts to the prepared baking sheet.
Bake in the preheated oven for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove the chicken from the oven and let it rest for a few minutes before serving. This will help retain juiciness.
Serve the Keto Crunchy Chicken with your favorite keto-friendly sides such as steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
3837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.7 g | 301% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1371 mg | 457% | |
| Sodium | 7008 mg | 305% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 4.1 g | ||
| Protein | 400.9 g | 802% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 957 mg | 74% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2402 mg | 51% | |
*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.
