Low Carb Classic Crumbed Chicken
Savor the crispy, golden perfection of Low Carb Classic Crumbed Chicken, a healthier twist on a beloved comfort food. This recipe swaps traditional breadcrumbs for a flavorful blend of almond flour and finely grated Parmesan cheese, delivering a crunchy coating that's gluten-free and keto-friendly. Seasoned with garlic powder, onion powder, and a hint of paprika, every bite is packed with bold, savory flavors. Quick to prepare with just 15 minutes of prep time, this dish is pan-seared for a deliciously crisp crust then finished in the oven for tender, juicy chicken. Perfect for weeknight dinners or meal prep, serve this low-carb delight with roasted veggies or a fresh, crisp salad for a wholesome and satisfying meal. It's the ultimate way to enjoy crumbed chicken guilt-free!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 0.5 cup finely grated Parmesan cheese
- 1 large egg
- 0.25 cup unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons olive oil
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Pound the chicken breasts to an even thickness, about 1/2 inch, using a meat mallet or rolling pin. This ensures even cooking.
Step 3
In a shallow bowl, whisk together the egg and unsweetened almond milk until well combined.
Step 4
In another shallow dish, mix together almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
Step 5
Dip each chicken breast first into the egg mixture, coating it completely, then transfer to the almond flour mixture. Press firmly to ensure the chicken is well-coated with the flour mixture.
Step 6
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the crumbed chicken breasts.
Step 7
Cook for 3-4 minutes on each side until the coating is golden brown.
Step 8
Transfer the skillet to the preheated oven and bake for about 10-12 minutes or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Step 9
Remove from oven and let rest for a few minutes before serving.
Step 10
Serve the crumbed chicken hot with a side of low-carb vegetables or a fresh salad.
Nutrition Facts
| Serving size | (629.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1768.0 |
| Total Fat 126.1g | 0% |
| Saturated Fat 18.3g | 0% |
| Polyunsaturated Fat 7.4g | |
| Cholesterol 517.8mg | 0% |
| Sodium 1629.1mg | 0% |
| Total Carbohydrate 27.0g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 3.7g | |
| Protein 137.4g | 0% |
| Vitamin D 79.2IU | 0% |
| Calcium 415.1mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1065.3mg | 0% |
Source of Calories