KETO PERMASAN CRUSTED CHICKEN

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Keto Parmesan Crusted Chicken

Crispy, golden, and juicy—without the carbs.

Ingredients

The Chicken:

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)

  • ½ tsp salt (to taste)

  • ½ tsp black pepper

The Coating (Dredge):

  • 1 cup freshly grated Parmesan cheese

  • ½ cup finely ground almond flour

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp dried Italian seasoning

The Binder (Egg Wash):

  • 2 large eggs

  • 2 tbsp heavy cream

For Cooking:

  • 1 tbsp olive oil

  • 1 tbsp unsalted butter

  • Fresh parsley (optional garnish)

Kitchen Tools

  • Two shallow bowls or plates (for dredging)

  • Large skillet (non-stick or stainless steel)

  • Tongs or spatula

  • Meat thermometer (highly recommended)

  • Paper towels or cooling rack

Instructions

  1. Prep the Chicken: Slice thick breasts horizontally into thinner fillets for even cooking. Season both sides with salt and pepper.

  2. Set Up Coating Station:

    • Bowl 1: Whisk eggs and heavy cream until smooth.

    • Bowl 2: Mix Parmesan, almond flour, garlic powder, onion powder, and Italian seasoning.

  3. Breading: Dip each chicken breast into the egg wash, then press firmly into the Parmesan mixture until fully coated on both sides.

  4. Heat the Pan: Add olive oil and butter to the skillet over medium heat. Wait until the butter is melted and shimmering.

  5. Cook: Place chicken in the pan. Cook for 4–5 minutes per side.

    Pro Tip: If the crust is browning too fast, lower the heat to medium-low. Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).

  6. Rest: Transfer to paper towels or a rack for 2–3 minutes. This keeps the crust crispy and the meat juicy.

  7. Serve: Garnish with parsley and enjoy!

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