Amazing Keto Chicken Parmesan

Before deciding to try keto, I made one promise to myself, I am going to find a way to have a great keto chicken parmesan. Chicken parm has got to be one of if not the most named dishes for “favorite food of all time”. Ofcourse, I have no data to back that up but I just really love chicken parm! And what’s not to love, it’s meaty, crunchy, cheesy and just packed with so much flavor!

So, I’ve experimented with a few different methods and I think I’ve finally got the perfect recipe for a deliciously crunchy keto chicken parmesan.

Ingredients

• 3 boneless skinless chicken breasts, approximately 4oz each
• 14g (about 9 pieces) traditional pork rinds
• 1 1/2 cup Parmigiano-Reggiano cheese
• 1/2 cup almond flour
• 1/2c marinara sauce
• 2 large eggs
• 1/4c shredded mozzarella cheese

How to make keto chicken parmesan?

How to make the keto chicken parmesan crust

To make the “batter” which will form that beautiful golden crust, we will need three things. The egg wash, the flour and the “breadcrumbs”.

For the egg wash, just crack your eggs into a bowl (or ideally a flat tray) and mix the eggs until the eggs are completely homogenous.

Next is the flour. Mix half a cup of almond flour and a cup of the grated parmigiano-reggiano. Mix these well in a big bowl and add in a little black pepper.

Finally, you need your breadcrumbs. To do this, we are using pork rinds. Now, I know that sounds weird but trust me. Not only is it keto-friendly unlike panko or other breadcrumbs, but once grinded and baked, the rinds essentially lose all of their “porky” flavor and leave you with a neutral tasting, crispy crust.

So, take your pork rinds and throw them in a food processor with about a quarter of a cup of grated parmigiano-reggiano.  Blend the rinds and cheese in a processor until you have a texture that resembles breadcrumbs. This should take no more than 15-20 seconds in the food processor.

Preparing the chicken

Before we get started preparing our chicken, you’ll want to pre-heat your oven to 350°F.

Now onto the chicken. While some people just like to throw the whole breast in there, that’s a recipe for dry, disappointing chicken parm. Instead, you want to slice your chicken in half horizontally. But as you’ll realize, the slices are still pretty uneven.

So, now you’ll want to pound the chicken flat. To do this, coat the chicken in a little oil (this will stop it from falling apart) and cover with some plastic wrap. Place on a chopping board and pound the chicken with a mallet or even something like a heavy bottomed saucepan.

Once you have nicely thin slices of chicken, season well with salt and pepper.

Now it’s time to dredge the chicken. The order is first to coat in flour, then dredge in the egg wash before finally coating in the “breadcrumbs”. Make sure each piece of chicken is evenly coated, avoiding any exposed bits of chicken.

Cooking the keto chicken parmesan

Now, on a greased baking sheet, place your chicken and put it into the middle shelf of your pre-heated oven and bake for 20 minutes.

After 20 minutes, the crust should be reaching a beautiful golden brown. Take the chicken out of the oven and scoop a little marinara sauce onto each slice. Then sprinkle on the remaining quarter cup of grated parmigiano-reggiano on top of the sauce. Finally, liberally add your mozzarella. Now, throw your chicken back into the oven for 10 more minutes, making sure the mozzarella has completely melted into a gooey, beautiful mess.

Finally, take your chicken out of the oven and let it cool for about 5 minutes on a cooling rack or even just a plate. And there you have it. Perfectly crispy and cheese keto chicken parmesan. This goes wonderfully with a plate of spaghetti squash or even just some roasted greens.

Why use parmigiano-reggiano?

I know it’s a little more expensive but trust me, it’s better to use the real deal stuff. The flavor is more mature and full bodied and there’s never a reason to skimp out on chicken parm. On top of that, real parmigiano-reggiano supports the original farmers and producers in Italy. So, always look for the official parmigiano-reggiano seal.

Do I have to use pork rinds

You definitely don’t have to use the finds. You can try other methods like forgoing the breadcrumbs entirely or trying these like crushed nuts. However, if you want that true, crispy, chicken parm experience, then we beg you to try the pork rinds first.