Experience the irresistible crunch of crispy Parmesan crusted chicken—a perfect keto delight that combines flavor and low-carb goodness. Imagine the satisfying moment when your fork breaks through a golden, crispy exterior to reveal tender, juicy chicken inside. This dish proves indulging in keto-friendly comfort food is not only possible but downright delicious.
Why is this recipe a keto favorite? It delivers crunch without carbs by swapping breadcrumbs for finely grated Parmesan cheese, creating a golden crust that locks in moisture. Lean chicken breast serves as a protein-packed base that absorbs seasonings beautifully. Plus, it’s quick to prepare—ready in under 30 minutes—making it ideal for busy weeknights.
Key Ingredients and Seasonings
Key ingredients include boneless, skinless chicken breasts, finely grated Parmesan for the perfect crust, eggs to bind the coating, and flavorful, carb-free seasonings like garlic powder, paprika, and Italian herbs. Together, they form a crispy, cheesy coating far superior to traditional breaded chicken—no soggy breading or heavy grease, just satisfying crunch and rich flavor.
Tips for Crispy Success
To achieve the perfect crust, pat your chicken dry to avoid steaming, thoroughly coat each piece with Parmesan, and cook over medium to medium-high heat to brown the cheese evenly while fully cooking the chicken. Bonus: any crispy cheese that falls into the pan becomes a delicious snack on its own.
Storage and Meal Prep
This Parmesan crusted chicken stores well in an airtight container refrigerated up to three days and reheats best in an oven or air fryer to maintain crispiness. For meal prepping, coat the chicken ahead of time and refrigerate until cooking—saving you time and effort.
Serving Suggestions
Serve this golden, crunchy chicken alongside a fresh green salad with lemon vinaigrette, roasted veggies, zoodles, or creamy cauliflower mash. It’s also fantastic cold, straight from the fridge, making it a versatile option for meals or keto-friendly snacks.
A Keto Keeper
Whether you’re seasoned in keto living or just starting out, this crispy Parmesan crusted chicken recipe turns low-carb eating into a flavorful celebration rather than a sacrifice. Take that first crispy bite—you’ll understand why this dish is a keto keeper.
Crispy Parmesan Crusted Chicken
Equipment
- meat mallet or rolling pin
- shallow bowls
- large skillet
- Tongs
- Instant-read thermometer
- Paper towels
Ingredients
For the chicken
- 1 1/2 pounds boneless, skinless chicken breasts pounded to an even thickness
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 large eggs beaten
For the Parmesan crust
- 1 1/2 cups finely grated Parmesan cheese grated to a sand-like texture, not shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika or sweet paprika
For cooking
- 1/4 cup avocado oil or light olive oil plus more as needed for the pan
- 2 tablespoons unsalted butter optional, for extra flavor
Optional garnish and serving ideas
- 2 tablespoons fresh parsley chopped, for garnish
- 1 tablespoon lemon juice squeezed over the chicken before serving
Instructions
- Pat the chicken breasts very dry with paper towels and, if thick, slice them horizontally or pound between sheets of parchment until they are an even thickness of about 1/2 inch.
- Season both sides of the chicken evenly with the salt and black pepper, then set aside while you prepare the coating.
- Add the eggs to a shallow bowl and beat until smooth, then set the bowl near your stovetop for easy breading.
- In a separate shallow dish, combine the finely grated Parmesan, garlic powder, onion powder, dried Italian seasoning, and smoked paprika, mixing until the seasonings are evenly distributed throughout the cheese.
- Dip each piece of chicken into the beaten egg, letting any excess drip off, then press it firmly into the Parmesan mixture, coating both sides and gently pressing so the cheese adheres well.
- Place the coated chicken on a plate or baking sheet and let it rest for a few minutes to help the cheesy crust stick while you heat the pan.
- Heat the avocado oil and butter in a large skillet over medium to medium-high heat until the fat is hot and shimmering but not smoking.
- Add the Parmesan-coated chicken to the skillet in a single layer without crowding and cook undisturbed until the underside is deeply golden and crisp, about 4 to 6 minutes depending on thickness.
- Carefully flip each piece with tongs and continue cooking until the second side is golden and the chicken reaches an internal temperature of 165°F, about 3 to 5 minutes more.
- Transfer the cooked chicken to a paper towel lined plate or wire rack to rest for a few minutes, and sprinkle with chopped parsley and a squeeze of lemon juice if using.
- Serve the crispy Parmesan crusted chicken hot with your choice of keto-friendly sides such as green salad, roasted low-carb vegetables, zoodles, or cauliflower mash.
Notes
Nutrition
