Low Carb Gluten Free Southern Breaded Chicken Breast Keto

Low Carb Gluten Free Southern Breaded Chicken Breast Keto

Light and Crispy on the outside and tender on the inside this parmesan crusted chicken is a must try! It’s made in under 30 minutes and is low-carb and keto at only 1 carb per serving!! 

Crispy Parmesan Crusted Chicken Breasts (Low-Carb - Keto)Winner winner chicken dinner! This crispy parmesan chicken is a favorite in our home because of how crispy and flavorful it is. The kids love it on pasta and I enjoy it on a salad. It tastes like something you would order from a fine Italian restaurant without the expenses price tag.

The secret to the delicious “Italian” flavor, crispy crust and gorgeous color is (obviously) parmesan cheese. The cheese adheres to the chicken and when melted in the pan, gives the chicken a beautiful golden and crispy crust that is to die for. Crispy Parmesan Crusted Chicken Breasts (Low-Carb - Keto)

Level: Easy

Total: 30 min

Active: 30 min

Yield: 4 servings

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Ingredients

• 1 1/2 pounds thinly sliced chicken breast
• Kosher salt
• 2 cups almond flour
• 3 large eggs
• 1/2 cup grated Parmesan
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• Ghee or avocado oil, for frying 
• Lemon wedges, for serving

Directions

• If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
• Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.  
• Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder.
• Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken. 
• Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges.