Low Carb Breaded Chicken
Discover the ultimate guilt-free indulgence with this Low Carb Breaded Chicken recipe, the perfect blend of crispy texture and bold flavors without the carb-heavy breadcrumbs. Featuring juicy, tender chicken breasts coated in a savory mix of almond flour, Parmesan cheese, paprika, and garlic powder, this dish is an excellent keto-friendly alternative to classic breaded chicken. A quick egg and almond milk wash ensures the coating adheres beautifully for a golden, crunchy crust. With minimal prep time and a combination of stovetop and oven techniques, this recipe delivers restaurant-quality results in just 40 minutes. Serve it alongside roasted veggies or a fresh salad for a satisfying, wholesome meal that’s packed with protein and flavor. Perfect for low carb meal plans, this recipe is sure to become a weekly favorite!
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Recipe Information
Ingredients
- 2 pieces skinless boneless chicken breasts
- 1 cup almond flour
- 0.5 cup grated Parmesan cheese
- 2 pieces large eggs
- 2 tablespoons unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Flatten the chicken breasts to ensure even cooking. Place each chicken breast between two sheets of plastic wrap or in a large resealable bag and pound to about 1/2 inch thickness using a meat mallet or rolling pin.
In a shallow dish, whisk together the almond flour, Parmesan cheese, garlic powder, paprika, salt, and pepper. Mix well to combine.
In another bowl, whisk together the eggs and unsweetened almond milk until smooth.
Dip each chicken breast first into the egg mixture, ensuring it is well coated, then press into the almond flour mixture, turning to coat both sides evenly. Gently shake off any excess.
Heat a large skillet over medium heat and add olive oil. Once the oil is hot, add the breaded chicken breasts. Cook for about 2-3 minutes on each side until the coating is golden brown.
Transfer the chicken breasts to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your deliciously crispy, low carb breaded chicken!
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 3460 mg | 150% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 3.7 g | ||
| Protein | 157.6 g | 315% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 809 mg | 62% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1132 mg | 24% | |
*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.
