Keto Crispy Parmesan Chicken
A simple, delicious baked chicken breast with a crunchy Parmesan crust that is low-carb and gluten-free, perfect for busy weeknights or casual dinners.
Ingredients
For the Chicken
- 4 pieces chicken breasts Choose even-sized breasts for uniform cooking
- 1 cup grated Parmesan cheese Preferably freshly grated from a wedge
- 1/2 cup almond flour Finely ground for best crust texture
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper To taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil Light or extra-virgin
Instructions
Preparation
- Preheat your oven to 400°F (200°C) for at least 15 minutes.
- In a medium bowl, whisk together the grated Parmesan cheese, almond flour, garlic powder, onion powder, salt, pepper, and Italian seasoning.
- Pat the chicken breasts dry with paper towels and rub each breast with about 1/2 tablespoon of olive oil.
- Press each oiled chicken breast into the cheese mixture, ensuring they're coated thoroughly on all sides.
- Line a baking sheet with parchment paper and arrange the coated chicken breasts evenly spaced.
- Bake the chicken in the preheated oven for 25 to 30 minutes, until the internal temperature reaches 165°F (74°C).
- Remove from oven and let the chicken rest for 5 minutes before serving.
Notes
For extra crunch, lightly toast the almond flour before mixing. Use fresh Parmesan for the best texture.