Description
A flavorful and crispy low-carb baked chicken recipe with a golden parmesan and almond flour crust, perfect for a keto or paleo lifestyle. Lightly coated in egg and Parmesan, this dish delivers a perfect balance of texture and taste.
Ingredients
4 (6-oz) chicken breasts
1 cup grated parmesan
1/2 cup almond flour
2 eggs, beaten
1 tsp garlic powder
1/2 tsp onion powder
Oil spray, as needed
Instructions
Preheat oven to 425°F (220°C) with rack in center.
Line baking sheet with parchment paper. Prepare breading station: combine almond flour, garlic powder, and onion powder in a bowl; place parmesan in a separate bowl and beaten eggs in a third bowl.
Dry chicken breasts thoroughly with paper towels.
Dust each chicken breast with almond flour mix, shaking off excess.
Dip into beaten eggs, coating fully.
Press parmesan into the egg-coated chicken until evenly covered on both sides.
Lightly spray oil over the tops for enhanced browning.
Bake for 15 minutes, then flip chicken and continue baking for 11-13 minutes or until internal temperature reaches 165°F (74°C).
Let rest uncovered for 5 minutes before serving.
Notes
For extra crust texture, consider re-coating with parmesan after flipping.
Use a meat thermometer to ensure the chicken is fully cooked without overcooking.
Serve with steamed vegetables or a side salad for a complete keto-friendly meal.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 0g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg