Low Carb Chicken Katsu
Satisfy your craving for crispy, golden katsu while staying on track with this delicious Low Carb Chicken Katsu recipe! This keto-friendly twist on the Japanese classic swaps traditional breadcrumbs for a flavorful coating of almond flour, coconut flour, and finely grated Parmesan cheese, seasoned with garlic powder and black pepper for an irresistible crunch. The chicken breasts are tenderized to perfection and pan-fried in heart-healthy avocado oil, resulting in a juicy, perfectly cooked interior. Quick and easy to prepare in just 35 minutes, this recipe is ideal for busy weeknights or meal prep. Pair with a fresh salad or your favorite low-carb vegetables for a balanced, protein-packed meal that doesn’t compromise on taste. Perfect for those seeking a gluten-free, low-carb alternative to their favorite comfort food!
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Ingredients
- 2 chicken breast halves
- 0.5 cup almond flour
- 0.25 cup parmesan cheese, finely grated
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 2 large eggs
- 2 tablespoons unsweetened almond milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 tablespoons avocado oil
Directions
Step 1
Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper.
Step 2
Gently pound the chicken to about 1/2-inch thickness using a meat mallet or rolling pin.
Step 3
In a shallow bowl, mix together almond flour, parmesan cheese, coconut flour, baking powder, salt, pepper, and garlic powder.
Step 4
In another shallow bowl, beat the eggs and then whisk in the unsweetened almond milk.
Step 5
Dip each chicken breast first into the egg mixture, ensuring both sides are thoroughly coated, then immediately coat with the almond flour mixture, pressing gently to adhere the coating to the chicken.
Step 6
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Step 7
Once the oil is hot, carefully place the chicken breasts in the skillet.
Step 8
Cook each side for about 4-5 minutes, or until golden brown and the internal temperature reaches 165°F (75°C).
Step 9
Remove from the skillet and drain on a paper towel-lined plate to remove any excess oil.
Step 10
Allow the chicken to rest for a few minutes before slicing and serving.
Step 11
Serve the low carb chicken katsu with a side of your favorite low carb vegetables or salad.
Nutrition Facts
| Serving size | (537.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1618.1 |
| Total Fat 116.8g | 0% |
| Saturated Fat 29.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 589.6mg | 0% |
| Sodium 4053.6mg | 0% |
| Total Carbohydrate 36.8g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 4.3g | |
| Protein 113.2g | 0% |
| Vitamin D 101.0IU | 0% |
| Calcium 902.6mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 939.5mg | 0% |
Source of Calories