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Four golden crispy keto garlic parmesan chicken breasts on a parchment-lined baking sheet fresh from the oven

Keto Garlic Parmesan Chicken

Crispy, golden keto garlic parmesan chicken made with a parmesan and almond flour crust instead of traditional breadcrumbs. Low-carb, high-protein, baked hands-off in the oven, and family approved.
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Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken breasts even-sized or pounded to 3/4 to 1 inch thickness for uniform cooking
  • 1 cup grated parmesan cheese freshly grated Parmigiano-Reggiano strongly recommended for crispiest crust
  • 1/2 cup almond flour finely ground blanched variety only; do not substitute with almond meal or coconut flour
  • 3 cloves garlic minced fresh for best flavor
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 2 large eggs beaten for egg wash
  • olive oil or cooking spray for greasing the pan and lightly topping the chicken before baking

Equipment

  • Baking sheet
  • Parchment paper or foil
  • Wire rack (optional)
  • 2 shallow bowls or dishes
  • Instant-read thermometer

Method
 

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil or parchment and lightly grease. Set a wire rack over the sheet if available for better air circulation and a crispier bottom.
  2. In a medium bowl, combine the parmesan, almond flour, minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk until evenly mixed with no lumps.
  3. Pat each chicken breast completely dry on all sides with paper towels. This step is critical for coating adhesion.
  4. Beat the eggs in a shallow dish. Dip one chicken breast into the egg wash and let excess drip off. Press firmly into the parmesan-almond coating on all sides, applying real pressure so the crust adheres rather than just resting on the surface.
  5. Place the coated breasts on the prepared baking sheet with visible space between each piece. Lightly spray or brush the tops with olive oil. Let the tray rest at room temperature for 5 minutes before baking.
  6. Bake for 25 to 30 minutes until the crust is deep golden brown and the internal temperature reads 165 degrees F at the thickest part on an instant-read thermometer. Rest for 5 minutes before cutting or serving.

Notes

Do not substitute coconut flour for almond flour. Pat chicken completely dry before coating. Store in an airtight container in the fridge for up to 4 days with paper towels between pieces. Reheat in a 375 degree oven for 8 to 12 minutes or air fry at 350 degrees F for 5 to 8 minutes. Avoid microwaving. Can be coated and refrigerated up to 4 hours before baking for better crust adhesion.