Low Carb Classic Crumbed Chicken
Elevate your dinner game with this irresistible recipe for Low Carb Classic Crumbed Chicken—an upgraded, guilt-free take on a beloved comfort food. Perfect for ketogenic and low-carb diets, this dish swaps out traditional breadcrumbs for a crispy, golden crust made with almond flour and finely grated Parmesan cheese, seasoned with a flavorful blend of garlic powder, onion powder, and paprika. The chicken breasts are perfectly tender and juicy, thanks to a combination of pan-searing in olive oil and finishing them in the oven for even cooking. With a prep time of just 15 minutes and minimal cleanup involved, this wholesome recipe is ideal for busy weeknights. Serve it with roasted vegetables or a crisp green salad for a satisfying meal the whole family will love! Keywords: low-carb chicken recipes, keto crumbed chicken, healthy dinner ideas, oven-baked chicken.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 0.5 cup finely grated Parmesan cheese
- 1 large egg
- 0.25 cup unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pound the chicken breasts to an even thickness, about 1/2 inch, using a meat mallet or rolling pin. This ensures even cooking.
In a shallow bowl, whisk together the egg and unsweetened almond milk until well combined.
In another shallow dish, mix together almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
Dip each chicken breast first into the egg mixture, coating it completely, then transfer to the almond flour mixture. Press firmly to ensure the chicken is well-coated with the flour mixture.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the crumbed chicken breasts.
Cook for 3-4 minutes on each side until the coating is golden brown.
Transfer the skillet to the preheated oven and bake for about 10-12 minutes or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Remove from oven and let rest for a few minutes before serving.
Serve the crumbed chicken hot with a side of low-carb vegetables or a fresh salad.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 1629 mg | 71% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 3.7 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 415 mg | 32% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1065 mg | 23% | |
*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.
