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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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).
  7. Air fryer: Cook 10–12 minutes total, flipping at the halfway mark. Add 1–2 more minutes if needed for extra color.
  8. Rest briefly: Let the chicken rest 3–5 minutes on the rack. This keeps the crust crisp and the juices settled.
  9. 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.