Keto Chicken Parmesan (Printable)

Golden fried chicken with three-ingredient keto crust, finished with zesty marinara and melted cheese under the broiler.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 5 oz each)
02 - Salt and freshly ground black pepper to taste

→ Keto Crust Coating

03 - 1/2 cup almond flour
04 - 1/2 cup finely crushed pork rinds
05 - 1/2 cup grated Parmesan cheese
06 - 1 tsp Italian seasoning blend
07 - 1/2 tsp garlic powder
08 - 2 large eggs beaten

→ Topping

09 - 1 cup sugar-free marinara sauce
10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese
12 - 2 tbsp fresh basil chopped optional

→ For Frying

13 - 3 tbsp olive oil

# Directions:

01 - Preheat your oven to 400°F and line a baking sheet with parchment paper.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides generously with salt and pepper.
03 - In a shallow bowl combine almond flour crushed pork rinds 1/2 cup Parmesan Italian seasoning and garlic powder. Mix well.
04 - Place beaten eggs in a separate shallow bowl.
05 - Dredge each chicken breast first in the egg mixture then press firmly into the crust mixture to coat evenly on both sides.
06 - Heat olive oil in a large oven-safe skillet over medium heat. Fry chicken breasts for 3-4 minutes per side until golden brown and crispy.
07 - Move seared chicken to the prepared baking sheet.
08 - Top each chicken breast with marinara sauce mozzarella cheese and the remaining Parmesan cheese.
09 - Bake for 15-18 minutes until cheese is bubbly and lightly browned and chicken reaches internal temperature of 165°F.
10 - Sprinkle with fresh basil before serving if desired.

# Expert Advice:

01 -
  • The triple-crust combination creates that addictive crunch we all miss without the carbs
  • You get all the satisfaction of crispy fried chicken without the guilt or post-meal crash
  • The whole family can enjoy this together, keto or not
02 -
  • Pork rinds might sound strange, but they're the keto secret weapon that makes this crust actually rival traditional breading
  • Letting the chicken rest for 5 minutes after baking keeps all those juices locked inside instead of running onto your plate
  • The sugar-free marinara you choose matters more than anything else, test several brands until you find your favorite
03 -
  • Room temperature chicken creates a better sear and cooks more evenly
  • If your crust starts browning too quickly, tent loosely with foil
  • A meat thermometer is your friend here, 165°F means perfectly juicy chicken every time

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