Low Carb Crispy Chicken
Craving the crunch of fried chicken without all the carbs? This Low Carb Crispy Chicken recipe is the perfect solution! Coated in a flavorful blend of almond flour, Parmesan cheese, and savory spices like garlic powder and paprika, each tender chicken breast delivers a satisfying crisp while staying keto-friendly and gluten-free. A quick sear in olive oil locks in that delightful crunch before the chicken is finished in the oven, ensuring it’s perfectly juicy inside. With just 15 minutes of prep and a versatile flavor profile, it’s a win for weeknight dinners or meal prep. Garnish with fresh parsley for a pop of color and pair with your favorite low-carb sides for a wholesome, guilt-free indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 large Eggs
- 0.25 cup Olive oil
- 2 tablespoons Fresh parsley (for garnish, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow dish, combine almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and ground black pepper.
In another shallow dish, beat the eggs until smooth.
Trim any excess fat off the chicken breasts and pat them dry with paper towels.
Dip each chicken breast into the beaten eggs, ensuring a full coating, then dredge in the almond flour mixture, pressing lightly to adhere the coating.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the coated chicken breasts to the skillet.
Cook the chicken breasts for about 3-4 minutes on each side until they are golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.
Transfer the browned chicken breasts to the prepared baking sheet.
Bake in the preheated oven for 15-18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for a few minutes before slicing.
Garnish with fresh parsley if desired and serve hot.
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 3696 mg | 161% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 4.1 g | ||
| Protein | 263.7 g | 527% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 786 mg | 60% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 236 mg | 5% | |
*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.
