Low Carb Crispy Parmesan Chicken – Simple, Flavorful, and Satisfying

This Low Carb Crispy Parmesan Chicken brings all the crunch and comfort of classic breaded chicken, without the carbs that weigh you down. The coating turns golden and crisp in the oven or air fryer, and the inside stays juicy. It’s weekday-friendly, kid-approved, and dinner-party worthy.

Serve it with a bright salad, roasted veggies, or a quick marinara dip, and you’ve got a meal that feels special with very little effort.

Low Carb Crispy Parmesan Chicken - Simple, Flavorful, and Satisfying

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 chicken breast cutlets (about 1.5–2 pounds total), pounded to even thickness if needed
• Parmesan cheese: 1 cup finely grated (not shredded)
• Almond flour: 3/4 cup, finely ground (blanched works best)
• Eggs: 2 large
• Olive oil: 2 tablespoons (plus a little for greasing the rack)
• Garlic powder: 1 teaspoon
• Smoked paprika: 1 teaspoon (or sweet paprika)
• Onion powder: 1/2 teaspoon
• Italian seasoning: 1 teaspoon (optional but tasty)
• Kosher salt and black pepper: to taste (start with 1 teaspoon salt, 1/2 teaspoon pepper)
• Lemon: 1, for serving
• Fresh parsley: a small handful, chopped (optional garnish)
• Cooking spray or extra oil: for the rack or air fryer basket

Instructions

 

• Prep the oven or air fryer: Heat your oven to 425°F (220°C). Place a wire rack on a sheet pan and lightly oil it. For an air fryer, preheat to 380°F (193°C) and lightly oil the basket.
• Set up the coating station: In a shallow bowl, whisk the eggs with 1 tablespoon olive oil and a pinch of salt and pepper. In a second bowl, mix Parmesan, almond flour, garlic powder, smoked paprika, onion powder, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper.
• Season the chicken: Pat cutlets dry with paper towels. Lightly season both sides with salt and pepper. Dry chicken grabs more coating and crisps better.
• Coat the cutlets: Dip each cutlet into the egg mixture, letting excess drip off. Press firmly into the Parmesan-almond mixture, coating both sides. Press again to help it adhere. Place on the prepared rack or air fryer basket.
• Add a touch of oil: Drizzle or mist the tops with the remaining 1 tablespoon olive oil. This helps the crust brown beautifully.
• Bake or air fry: Oven: Bake 15–18 minutes, then broil 1–2 minutes to deepen the color. Internal temperature should reach 165°F (74°C).
• Air fryer: Cook 10–12 minutes total, flipping at the halfway mark. Add 1–2 more minutes if needed for extra color.
• Rest briefly: Let the chicken rest 3–5 minutes on the rack. This keeps the crust crisp and the juices settled.
• Finish and serve: Squeeze fresh lemon over the top and sprinkle with parsley. Serve with a green salad, zucchini noodles, roasted broccoli, or a side of warm marinara.

Why This Recipe Works

This recipe uses a blend of grated Parmesan and almond flour for a crisp, savory crust that mimics breadcrumbs without the carbs. A quick dip in seasoned eggs helps the coating cling and adds flavor. We use thin, even chicken cutlets so they cook fast and stay juicy.

Baking or air frying keeps it light, while a brief broil (or high heat in the air fryer) locks in that irresistible crunch.

The seasoning mix is simple, but it makes a big difference. Garlic, smoked paprika, and black pepper build flavor without covering up the chicken. A touch of olive oil on the baking rack encourages browning, so you get that golden, crunchy finish every time.

Shopping List

• Chicken: 4 chicken breast cutlets (about 1.5–2 pounds total), pounded to even thickness if needed
• Parmesan cheese: 1 cup finely grated (not shredded)
• Almond flour: 3/4 cup, finely ground (blanched works best)
• Eggs: 2 large
• Olive oil: 2 tablespoons (plus a little for greasing the rack)
• Garlic powder: 1 teaspoon
• Smoked paprika: 1 teaspoon (or sweet paprika)
• Onion powder: 1/2 teaspoon
• Italian seasoning: 1 teaspoon (optional but tasty)
• Kosher salt and black pepper: to taste (start with 1 teaspoon salt, 1/2 teaspoon pepper)
• Lemon: 1, for serving
• Fresh parsley: a small handful, chopped (optional garnish)
• Cooking spray or extra oil: for the rack or air fryer basket

Instructions

1. Prep the oven or air fryer: Heat your oven to 425°F (220°C).

   Place a wire rack on a sheet pan and lightly oil it. For an air fryer, preheat to 380°F (193°C) and lightly oil the basket.

2. Set up the coating station: In a shallow bowl, whisk the eggs with 1 tablespoon olive oil and a pinch of salt and pepper. In a second bowl, mix Parmesan, almond flour, garlic powder, smoked paprika, onion powder, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Season the chicken: Pat cutlets dry with paper towels.

   Lightly season both sides with salt and pepper. Dry chicken grabs more coating and crisps better.

4. Coat the cutlets: Dip each cutlet into the egg mixture, letting excess drip off. Press firmly into the Parmesan-almond mixture, coating both sides.

   Press again to help it adhere. Place on the prepared rack or air fryer basket.

5. Add a touch of oil: Drizzle or mist the tops with the remaining 1 tablespoon olive oil. This helps the crust brown beautifully.
6. Bake or air fry:
   • Oven: Bake 15–18 minutes, then broil 1–2 minutes to deepen the color.

     Internal temperature should reach 165°F (74°C).

   • Air fryer: Cook 10–12 minutes total, flipping at the halfway mark. Add 1–2 more minutes if needed for extra color.
7. Rest briefly: Let the chicken rest 3–5 minutes on the rack. This keeps the crust crisp and the juices settled.
8. Finish and serve: Squeeze fresh lemon over the top and sprinkle with parsley.

   Serve with a green salad, zucchini noodles, roasted broccoli, or a side of warm marinara.

Storage Instructions

Refrigerate: Store leftovers in an airtight container for up to 4 days. For best results, keep pieces on a paper towel to absorb moisture.

Reheat: Use a 350°F (175°C) oven or air fryer for 6–10 minutes until hot and crisp. Avoid the microwave if possible—it softens the crust.

Freeze: Freeze fully cooked, cooled cutlets on a sheet pan until solid, then transfer to a freezer bag for up to 2 months.

Reheat from frozen in the oven or air fryer at 375°F (190°C) until heated through and crisp.

Why This is Good for You

• Low carb, high flavor: Almond flour and Parmesan create crunch without breadcrumbs, making it friendly for low-carb and keto-style eating.
• Protein-rich: Chicken breast offers lean protein that keeps you full and supports muscle health.
• Healthy fats: Olive oil and almonds add satisfying fats that help with satiety and flavor.
• No added sugar or fillers: Clean ingredients, simple seasonings, and nothing extra.

What Not to Do

• Don’t use pre-shredded Parmesan meant for topping: It’s too coarse and won’t adhere well. Use finely grated Parmesan for the best crust.
• Don’t skip drying the chicken: Excess moisture prevents browning and makes the coating slip.
• Don’t overcrowd the pan or basket: Air needs to circulate. Give each piece space to crisp.
• Don’t under-season: The coating needs enough salt to pop.

  Taste the dry mix and adjust before coating.

• Don’t overcook: Thin cutlets cook quickly. Pull them as soon as they hit 165°F (74°C).

Recipe Variations

• Herb and Lemon: Add 1 tablespoon finely chopped fresh parsley and 1 teaspoon lemon zest to the coating. Finish with extra lemon.
• Spicy Crispy: Add 1/2 teaspoon cayenne or red pepper flakes to the dry mix.

  Serve with a garlicky yogurt dip.

• Garlic Butter Finish: Melt 1 tablespoon butter with a minced garlic clove and drizzle over the chicken right after baking.
• Pesto Parmesan: Brush a thin layer of pesto on each cutlet before coating. It adds big basil flavor with very few carbs.
• Pork Rind Crunch: Replace half the almond flour with crushed plain pork rinds for extra crunch and zero carbs.
• Dairy-Free Option: Swap Parmesan with finely ground nutritional yeast and extra almond flour. Flavor is different but still savory.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Use boneless, skinless thighs and pound them to an even thickness. Cooking time may increase by a few minutes; check for 165°F (74°C).

What if I don’t have almond flour?

Use finely crushed pork rinds or a mix of coconut flour and Parmesan. Coconut flour absorbs more moisture, so use less and watch the texture.

How do I keep the coating from falling off?

Pat the chicken very dry, use finely grated Parmesan, press the coating on firmly, and let the coated cutlets rest 5 minutes before cooking.

Flip only once.

Is this recipe keto-friendly?

Yes. It’s low in net carbs, high in protein, and uses healthy fats. Check your Parmesan and seasoning labels to avoid hidden starches.

Can I pan-fry instead of baking?

Yes.

Use a nonstick skillet with 2–3 tablespoons olive oil over medium heat. Cook 3–4 minutes per side until golden and cooked through. Drain briefly on a rack to keep the crust crisp.

What should I serve with it?

Try arugula salad with lemon and olive oil, roasted asparagus, garlic green beans, cauliflower mash, or zucchini noodles with marinara.

Keep sides simple and fresh.

Can I prepare it ahead of time?

You can coat the chicken up to 6 hours ahead and refrigerate on a rack, uncovered, to dry the surface. Cook just before serving for the best crunch.

Does it reheat well?

Yes, as long as you use the oven or air fryer. The crust re-crisps nicely.

Avoid the microwave if you want to keep the crunch.

Wrapping Up

Low Carb Crispy Parmesan Chicken gives you everything you want from a comfort classic—crunch, juiciness, and bold flavor—without the heavy breading. It’s easy enough for a busy weeknight and special enough for guests. With a few simple pantry ingredients and a hot oven or air fryer, dinner is ready in minutes.

Keep this one in your rotation and enjoy that golden, savory crunch anytime you need a quick win.