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Air Fryer Keto Chicken Parmesan with Crispy Almond Flour Crust

Two pieces of crispy keto chicken parmesan topped with melted mozzarella, marinara sauce, and fresh basil.
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Make this low carb chicken parmesan recipe for a guilt free Italian classic. You achieve a crispy crust using almond flour and Parmesan cheese, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
  • 1/2 cup almond flour
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 large egg, lightly beaten
  • 1/4 cup avocado oil or olive oil, for pan-frying (optional, for oven method)
  • 1/2 cup low-carb marinara sauce (check labels for sugar content)
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh basil, chopped (for garnish)

Instructions

  1. Prepare the chicken: Place the chicken cutlets between two sheets of plastic wrap. Pound them to an even 1/4-inch thickness using a meat mallet or rolling pin.
  2. Set up the dredging station: In one shallow dish, whisk the egg. In a second dish, combine the almond flour, 1/4 cup of the grated Parmesan cheese, salt, pepper, and garlic powder. Mix well.
  3. Coat the chicken: Dip each chicken cutlet first into the egg mixture, allowing excess to drip off. Then, press the cutlet firmly into the almond flour and Parmesan mixture, coating both sides completely. Press the crust onto the chicken to help it adhere.
  4. Cook the chicken (Air Fryer Method): Preheat your air fryer to 380°F (195°C). Lightly spray the air fryer basket with cooking spray. Place the coated cutlets in a single layer in the basket, working in batches if necessary. Air fry for 10 to 12 minutes, flipping halfway through, until the crust is golden brown and the chicken is cooked through (internal temperature reaches 165°F or 74°C).
  5. Cook the chicken (Oven Baked Method Note): If you prefer oven baking, preheat your oven to 400°F (200°C). Heat the oil in a large oven-safe skillet over medium-high heat. Pan-fry the cutlets for 2-3 minutes per side until golden brown. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until cooked through.
  6. Top and melt cheese: Once the chicken is cooked, top each cutlet with a spoonful of low-carb marinara sauce. Sprinkle evenly with the remaining 1/4 cup of Parmesan cheese and the mozzarella cheese.
  7. Return the chicken to the air fryer or oven for another 2 to 3 minutes, just until the cheese is melted and bubbly.
  8. Serve immediately, garnished with fresh chopped basil.

Notes

  • For an extra crispy crust when pan-frying or baking, you can lightly mist the coated chicken with cooking spray before the initial cooking step.
  • If you want to make this a keto chicken parmesan casserole, layer the cooked, topped chicken in a baking dish, add extra sauce and cheese, and bake at 375°F (190°C) until bubbly.
  • Use a sugar-free marinara sauce to keep this recipe strictly low carb and keto compliant.

Nutrition

Find it online: https://alchemychef.com/keto-chicken-parmesan-crispy-almond-flour/