Ingredients
For the Chicken
6 small chicken breasts (about 1½ pounds)
½ teaspoon salt
2 cups almond flour
3 large eggs
½ cup parmesan cheese, freshly grated
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons oil for frying
For the Toppings
2 cups keto-friendly marinara sauce
1½ cups fresh mozzarella cheese, sliced
⅓ cup parmesan cheese
Instructions
- Prepare Chicken: Pound chicken breasts to ¼-inch thickness. Sprinkle with salt and lightly coat with almond flour.
- Coat Chicken: Whisk eggs in a bowl. In another bowl, combine remaining almond flour, parmesan, garlic powder, and onion powder. Dip chicken in eggs, then coat with the almond-parmesan mixture.
- Fry Chicken: Heat oil in a skillet over medium heat. Fry chicken 2–3 minutes per side until golden. Transfer to a paper-towel-lined plate.
- Bake Chicken Parmesan: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place chicken on the tray, spoon marinara sauce over each, top with mozzarella slices and sprinkle with parmesan. Bake 10–15 minutes until cheese melts and lightly browns.
- Optional Cooking Methods:
- Oven-Bake: Bake at 350°F (180°C) for 20 minutes, flipping halfway.
- Air Fryer: Cook at 400°F (200°C) for 10 minutes, flipping halfway.
- Serve: Enjoy immediately for the crispiest texture.
Notes
- Storage: Refrigerate leftovers in a covered container for up to 5 days.
- Freezing: Freeze individual portions in a shallow container for up to 6 months.
- Reheating: Oven or air fryer is best to maintain crispiness. Avoid microwaving if possible.
- Cheese Tip: Use fresh mozzarella and freshly grated parmesan for best melting and flavor.
- Serving Ideas: Pair with keto pasta, zucchini noodles, roasted vegetables, or keto-friendly fries.
- Prep Time: 5 min
- Cook Time: 25 min