Crispy, golden Parmesan Crusted Chicken breasts taste just like schnitzel without the carb-loaded guilt! Oven and Air Fryer methods included!
Parmesan Crusted Chicken is an incredible low carb, Keto approved and gluten free recipe. Skinless and boneless chicken breasts are dipped in a flavourful egg wash for the ultimate taste explosion before being coated in a Parmesan mixture.
The cheese sticks and melts onto your chicken, creating the perfect, golden, crispy cheesy crust! Serve with our popular buttery cauliflower mash for the ultimate low carb meal!
PARMESAN CRUSTED CHICKEN
Tender on the inside and ultra crispy on the outside, this parmesan crusted chicken has to make it onto your dinner table/weekly menu plan asap! Ready in under 10 minutes, the low-carb and keto answer to your schnitzel loving prayers. At only 1g of net carbs per serving, this really is a winner of a chicken dinner (insert applause).
I’m ALL about this cheesy crust! Packed with the natural flavour of parmesan and perfectly seasoned chicken with a delicious Italian edge, this chicken recipe is a favourite dinner in our house. The kids love it, the husband devours it… it tastes like something you would eat at a fine Italian restaurant.
No flour + no breadcrumbs = 100% gluten free.
Even non low-carbers love Parmesan Crusted Chicken! Serve it to them with pasta or over mashed potatoes and they won’t know the difference.
WHAT YOU NEED FOR PARMESAN CRUSTED CHICKEN
PARMESAN CHEESE: Use fresh grated or store-bought shredded parmesan. Please, for the love of all things tasty, do not use the tinned grated parmesan stuff (aka powdery sand). You need fresh cheese that will melt onto your chicken. Don’t feel like shredding it yourself? Use a food processor and it’s done in seconds.
ALMOND FLOUR: Not to be confused with almond meal (the grainy brown stuff), almond flour is super fine and pale yellow. It helps coat the chicken where the parmesan cheese won’t cover. A great low-carb alternative to breadcrumbs.
You can SUBSTITUTE with crushed pork rinds or just extra parmesan cheese if you have a nut allergy!
CHICKEN: Use boneless, skinless chicken breasts OR chicken thighs for this Parmesan Crusted Chicken recipe. If using thighs, you will need to pound your fillets to 1/2-inch thickness and make sure the surface on both sides is flat. Thighs will also need longer to cook (about 7-8 minutes each side), whereas chicken breasts cook faster.
HOW TO MAKE PARMESAN CRUSTED CHICKEN
- Slice chicken breasts in half: makes them thinner without pounding them so they cook fast.
- Season to start the flavour-romance: I use Italian seasoning but you can use whatever you have — just make sure you love it.
- Dip in a garlicky egg wash: fresh garlic is best but you CAN sub with garlic powder. Use 1 teaspoon.
- Coat in parmesan/almond flour mixture.
- Fry to crispy, golden heaven for 4 minutes each side. Cook in an olive oil/butter mixture. You can use either or both together as we always do. I find the butter/oil mixture yields perfect golden-crust results.
- Temperature should be set to medium-high to prevent the cheese from burning and leaving you with under-cooked chicken on the inside.
A super quick dinner done in minutes! The End.
AIR FRYER METHOD
- Preheat your air fryer to 400°F (200°C).
- Spray uncooked crumbed chicken all over with olive oil spray.
- Place two chicken breasts in air fryer basket in a single layer. Cook for 7 minutes.
-
Flip the chicken breasts over and air fry for a further 3-4 minutes or until chicken reaches an internal temperature of 165°F (74°C).
-
Set aside and repeat with remaining chicken breasts.
TIPS
Since you’re cooking chicken breasts coated with parmesan cheese, you need to use a non-stick frying pan (or skillet). Please don’t use any other pan as the chicken may stick to it and ruin your dinner.
To check if your chicken is golden on the underside, give it a gentle push with a spatula after 3 minutes of cooking. If it moves or slides in the grease, use nonstick tongs to lift a corner of the breast to check. If golden, flip and cook until done all the way through.
TO MAKE AHEAD
If time allows, marinate chicken overnight in the egg wash for a deeper flavour. Cover with wrap and refrigerate, then take it out at least 15 minutes before cooking to help get the chill out. Parmesan Crusted Chicken tastes even better when prepared the day before.
SIDES TO SERVE WITH PARMESAN CRUSTED CHICKEN
For low-carb options, go with cauliflower mash, zucchini noodles, creamy broccoli, garlic mushrooms, cauliflower rice, sautéed green beans, steamed veggies or roasted veggies.
For carb loving readers, serve with mashed potatoes, pasta, rice, garlic bread, scalloped potatoes, roasted carrots, roasted sweet potatoes. You can also use this recipe with breadcrumbs.
MORE CHICKEN BREAST RECIPES
Creamy Garlic Chicken Breasts
Juicy Oven Baked Chicken Breasts
Cajun Butter Chicken Breasts
Balsamic Baked Chicken Breast With Mozzarella Cheese
Spinach Artichoke Stuffed Chicken Breast
Crispy Parmesan Crusted Chicken
Ingredients
CHICKEN:
- 1 pound 500g chicken breasts, (2 large breasts)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- Salt and pepper, to season
EGG WASH:
- 2 eggs
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
COATING:
- 1 cup fresh grated parmesan cheese
- 1/2 cup almond flour, (not almond meal)
TO COOK:
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
CHICKEN:
- Slice each chicken breast in half horizontally to make 4 fillets. Generously season with Italian seasoning, onion powder, salt and pepper. Set aside.
EGG WASH:
- In a shallow bowl, whisk together eggs, garlic and Italian seasoning. Season with a pinch of salt and pepper. Place chicken in the egg wash and set aside to let marinate.*
COATING:
- Combine the parmesan cheese and almond flour in a separate shallow bowl.
TO COOK:
- Using a fork or tongs, pick up one of the chicken breast pieces and allow excess egg wash to drip off. Dredge in the parmesan mixture, pressing chicken lightly into the coating with the back of the fork, then turn and repeat. Shake off excess coating and repeat with remaining chicken pieces.
- Heat oil and butter in a large NON-STICK skillet or frying pan over medium-high heat. Fry 2 chicken pieces at a time UNTOUCHED for (about 4 minutes). Do not move chicken around as the coating may peel off of the surface of the chicken before it gets a chance to stick!
- Once the coating is crispy, golden and set, flip and continue frying on other side until golden and cooked through.
- Repeat with remaining chicken breast.
Notes
- Preheat your air fryer to 400°F (200°C).
- Spray uncooked crumbed chicken all over with olive oil spray.
- Place two chicken breasts in air fryer basket in a single layer. Cook for 7 minutes.
-
Flip the chicken breasts over and air fry for a further 3-4 minutes or until chicken reaches an internal temperature of 165°F (74°C).
-
Set aside and repeat with remaining chicken breasts.
Serve with our popular buttery cauliflower mash for the ultimate low carb meal!
Loraine Stringer says
Omigoodness! This was a winner at my house. I had to make it two days in a row because part one of the family ate all of it and part two of the family were upset they didn’t get any leftovers. I did run out of fresh Parmesan and had do use the powder stuff but it was still good. I also ran out of almond flour and had to use regular flour for some. Fried and baked a couple of batches of course the fried was so good but the baked was delicious also. Ty, ty, tysm for this easy, quick and delicious recipe!
Loraine Stringer says
I need to share that we used boneless skinless thighs as we did not have breasts. And I Purchased the box of grated Parmesan Reggiano at Costco and used the entire bottle. it is in the refrigerated section. What a great deal!
D says
This was delicious! My husband is allergic to almonds (bummer since he is also on the Specific Carbohydrate Diet) but I made this with a little coconut flour instead (I didn’t measure, but much less than 1/2 cup) and it turned out amazing!
Jonas says
So I was just wondering if I can make this recipe with mozzarella cheese instead of Parmesan cheese because we can’t go out and get it, given the circumstances?
Jonas says
So I was just wondering if I can make this recipe with mozzarella cheese instead of Parmesan cheese because we can’t go out and get it, given the circumstances…?
Chloe says
Can i make this on the bbq ?
Erin B says
I was really happy with the results of this Parmesan Crusted Chicken! I didn’t think the coating would properly adhere but it did. 4 chicken breasts were cut into 8 thinner slices horizontally and required 1.75 times more of both almond flour and cheese than is called for in the recipe. I admit I was generous with the coating so not the recipe’s fault! And the chicken did actually get surprisingly golden and crispy – not nearly as crispy as real panko breadcrumbs mind you, but crispy enough to serve as a base for a lemony arugula salad and and fresh diced plum tomatoes with olive oil and garlic, a la Chicken Milanese. It’s the dish I miss the most from my non-keto days but this chicken made an excellent stand-in. I used freshly grated Grana Padano from a huge half wheel, because that’s what I have on hand. I want to stress how right you are that it is vital to cook this in a good quality non-stick skillet, otherwise it will stick and the coating will be pulled right off the chicken! Thanks for a great recipe and a great jumping off point to be used in other recipes!
Laurel says
Loved it even though I left out the most important ingredient, the parmesan cheese!!! I open the fridge and the cheese is sitting right there in front of me. So I just have to make it again. Rating it a 5 star cause I loved it with out the cheese and then cheese makes things even better! Thanks
Cyndy says
This Keto recipe was THE BOMB!! I made it on the stovetop exactly as described. The coating was flavorful, crispy, and just delicious! We didn’t miss the “breading” at all. This was a true winner.
Britney says
Can you bake the chicken instead of frying it?
Karina says
Yes absolutely. 400°F or 200°C for 20-25 minutes or until cooked through. Spray with a little cooking oil spray so they crisp in the oven.
Sarah says
This was SO good!! Will definitely make it again. We did use regular flour, we like our gluten. Everyone had seconds! (I used boneless thighs, too.)
Tara L Tolentino says
Can I still use this recipe in an Air Fryer vs. pan frying?
Karina says
Hi Tara. I’m going to experiment this weekend and get back to you!
Sam says
I’ll be waiting to hear about this!
Karina says
YES! I just updated the recipe including Air Fryer method! Mmm so good!
Wendi says
What’s an alternative to almond flour, my daughter can’t have nuts,soy,corn or gluten. Ya been a nightmare finding stuff for her to eat.
Karina says
Hi Wendy, you can leave it out and just replace it for more Parmesan cheese ?
Linzie says
I actually replaced the almond flour with the powdered Parmesan that comes in the can along with the fresh grated Parmesan the recipe calls for. Worked great as a flour replacement and was delicious!
John F. says
Are the nutrition facts for one chic breast..or more?
Karina says
Hi John. They hace been calculated for one coated chicken breast.