If you are looking for an easy low carb dinner you have to try this keto parmesan crusted chicken recipe. Using thin chicken cutlets with a seasoned parmesan breading that is pan fried to create a crispy crust. This recipe only takes about 20 minutes, is gluten free, flour free, egg free and nut free! Each piece has just 1.3g net carbs.
You might also like this keto coconut crusted shrimp recipe!
I’m always trying to think up super easy dinner recipes because after blogging all day I need something easy. So today I created this keto parmesan crusted chicken. It was so good and my husband loved. This is definitely going in the meal plan.
Why I like it is because you don’t use regular flour, almond flour, coconut flour nor breadcrumbs or pork rinds. The breading is simply parmesan cheese and a few seasonings. There isn’t even any egg used in the breading.
So with just a few basic ingredients you get crispy chicken with a cheese crust that has awesome flavor. This recipe is perfect for busy weeknight dinners.
Recipe ingredients I used.
Below you can see the simple ingredients I used – mayonnaise, parmesan cheese, boneless skinless chicken breast, onion powder, garlic powder and paprika. I also seasoned the chicken with salt and black pepper before breading it.
I just used already grated parmesan cheese. I think this is better to use than the fresher, shaved type you find in refrigerator section of the grocery store. It’s a bit drier and resembles more of a bread crumb. If you are grating your own, just make sure that it’s a fine crumb like size.
The mayonnaise is used instead of an egg wash. I like it because it keeps the meat moist and juicy. However if you prefer you can use a regular egg wash. Just beat and egg and mix with a tablespoon of water.
If you can find thin sliced chicken breast that would be the best. Otherwise you have to pound the pieces into thin chicken cutlets. It just helps you save a step and the meat will cook through while frying and there will be no need to bake it like you might if you have thicker cutlets.
Let’s make keto parmesan crusted chicken.
Step 1: Preheat the oven to 350°F. You may not need to use the oven it depends how thin your chicken cutlets are.
Step 2: If you buy thin cut chicken breast you don’t need to pound them thin but if you are using regular ones you will. Mine were very large so I cut mine in half.
Place them in a plastic baggie or use plastic wrap and use a meat mallet to pound them thin. You want all the pieces to be of uniform thinness. Set them on a plate and season with salt and black pepper.
Step 3: Get out two shallow bowls. In one, mix the mayonnaise and water to make the wash. In the other mix the parmesan cheese and spices to make the breading mixture. Stir the contents of both bowls well and set aside.
Step 4: Dip the chicken breast into the wash and then the parmesan breading. Place breaded pieces back on a plate.
Step 5: Get out a large non-stick skillet and heat to medium high heat. Add the olive oil and when it hot, add the chicken pieces and turn the heat down to medium heat.
Fry the chicken for about 4-5 minutes on each side. They should end up being golden brown with a crispy crust and cooked through. The internal temperature should be 165°F when using an internal meat thermometer. Cooking time may vary.
If you have thicker pieces of chicken and they are browned on both sides but not cooked inside, you can place them in a baking dish or baking sheet that has been sprayed with nonstick cooking spray. Place in the preheated oven for 5-10 minutes until cooked through.
If you don’t need the oven remember to turn it off.
Step 6: When the chicken is done, transfer to a plate and let rest for a few minutes and then serve. Please scroll down to view the printable recipe card.
Store leftovers in an airtight container. They keto parmesan crusted chicken breast can be a main dish but leftovers are great for topping a big salad. You can also use them to make a chicken sandwich or wrap using keto buns or wraps.
If you want to make parmesan crusted chicken in the air fryer.
I tried this recipe first in the air fryer but the problem I had was that the breading on the bottom fell completely through the air fryer basket so it ended up being fried only on one side.
It was delicious but I thought it came out much better in a skillet.
However if you are interested I would only bread it on one side. Place in a single layer in the air fryer. Set it to 400°F and cook for 10-13 minutes depending on how thick your chicken pieces are. Below you can see what my first batch looked like.
What to serve with this keto fried chicken.
You can eat this dish with a simple green salad and steamed vegetables but if you want something more substantial try this keto cheesy cauliflower broccoli rice or this cauliflower rice with mushrooms and peas. Both take little time to make and go perfectly with this parmesan chicken.
Other ideas are this roasted cauliflower mash, scalloped turnips, Mediterranean brussel sprouts, spicy Asian green beans or asiago asparagus fries. All of these would be great keto side dishes to try.
This dish would also be great with a dipping sauce. Here are few keto dipping sauces to try.
- keto creamy sriracha aioli sauce
- low carb bbq sauce
- low carb honey mustard sauce
- dairy free homemade ranch dressing
- avocado lime dipping sauce
- tomato bacon jam
- jalapeno aioli
- buffalo aioli recipe
Well I hope you try and enjoy this easy keto parmesan crusted chicken recipe. It’s very low carb and takes little time to make. I love it because you don’t need to use almond flour or pork rinds to get a crispy crust. Plus it tastes great the next day and you can eat it on a big salad the next day!
The nutritional information for 1 serving is 309 calories / 19.1g fat / 1.5g carbs / 0.2g fiber / 7.8g protein = 1.3g net carbs
Easy Keto Parmesan Crusted Chicken Recipe
Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This delicious and easy keto parmesan crusted chicken recipe is the perfect low carb dinner for busy nights. It only takes about 20 minutes to make and has amazing flavor.
Ingredients
- 1 pound chicken, boneless, skinless (thin cut if possible)
- ¼ cup mayonnaise
- 2 tablespoons water
- 1 cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F. You may need to bake the chicken after frying it if your cutlets are thicker than mine.
- If you are using thin sliced chicken breast you will not need to pound them but if you have regular ones cut in half like you would a bagel. Place pieces in a plastic baggie or between two pieces of plastic wrap. Use a meat mallot to pound into thin cutlets. It's best if they all have uniform thickness. Place all of them on a plate and sprinkle with salt and black pepper.
- Get out two shallow bowls. In one mix the mayonnaise with water in one bowl. In the other bowl mix the parmesan and spices. Dip the chicken pieces in the mayo wash and the bread them with the parmesan mixture. Place back on the plate. Do this with all the pieces.
- Get out a large non-stick skillet and heat to medium high heat. Add the olive oil and when it is hot, add the chicken to the skillet. Turn the heat down to medium heat. Cook the chicken for 4-5 minutes per side until golden brown. The internal temperature should be 165°F. If you have thinck pieces you make have to now add them to a sprayed baking dish and bake in the oven for 5-10 minutes to finish cooking them.
- When done place on a serving platter and let rest for a few minutes then serve. Store leftovers in an airtight container. Leftovers are great for topping salads or as sandwiches.
Notes
The nutritional information for 1 serving is 309 calories / 19.1g fat / 1.5g carbs / 0.2g fiber / 7.8g protein = 1.3g net carbs
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 307
