Low Carb Crispy Fried Chicken Fillets
If you're craving crispy fried chicken that fits perfectly into a low-carb lifestyle, look no further than these irresistible Low Carb Crispy Fried Chicken Fillets. This recipe swaps traditional flour coatings for a flavorful blend of almond flour and grated Parmesan cheese, seasoned with garlic powder, onion powder, paprika, and oregano for a bold punch of flavor in every bite. Tender chicken breasts are pounded to an even thickness for consistent cooking, then coated in a creamy egg and almond milk mixture before being fried to golden perfection in olive oil. The result? Juicy, tender chicken wrapped in a crunchy, gluten-free crust that's as nutritious as it is delicious. Ready in just 35 minutes, this recipe is ideal for busy weeknights or impressing guests with a healthier take on classic comfort food. Serve these crispy fillets with your favorite low-carb dipping sauce or a vibrant salad for a meal that’s satisfying, guilt-free, and packed with flavor!
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Recipe Information
Ingredients
- 4 pieces chicken breast fillets
- 1 cup almond flour
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons unsweetened almond milk
- 0.5 cup olive oil
Instructions
Pound the chicken breast fillets to an even thickness using a meat mallet. This ensures even cooking.
In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, dried oregano, salt, and black pepper. Mix until well combined.
In another bowl, whisk together the eggs and unsweetened almond milk.
Heat olive oil in a large skillet over medium-high heat.
Dip each chicken fillet into the egg mixture, ensuring it is fully coated.
Then, dredge the chicken in the almond flour mixture, pressing lightly to adhere the coating.
Place the coated chicken into the hot skillet. Cook each side for about 5-7 minutes, or until the coating is golden brown and the chicken is cooked through.
To ensure the chicken is thoroughly cooked, the internal temperature should read 165°F (74°C).
Once cooked, transfer the chicken fillets to a paper towel-lined plate to drain excess oil.
Serve immediately with your favorite low-carb dipping sauce or salad.
Nutrition Facts
Calories |
3044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.2 g | 269% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 969 mg | 323% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 4.1 g | ||
| Protein | 265.2 g | 530% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 855 mg | 66% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1759 mg | 37% | |
*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.
