Baked parmesan chicken is a family favorite. All that garlic, crunchy coating and we often paired it with mashed potatoes and corn. It’s been difficult to find a lower carb friendly version that would mimic the same results. Tonight I finally did it! Finger lickin’ good!
This keto version is something I threw together hoping and praying would work. After all, the keto fried chicken was a success so I held out all kinds of hope for this as well. The results speaks for itself…crispy and not soggy at all. As for making this dairy free, I am not in know about parmesan alternatives. All I can say is play around and see what works for you. 🤷🏻♀️
What you’ll need:
4 large chicken breasts, thawed and sliced into 26 strips
13oz pork rinds, ground
1 1/4 c Bob’s Red Mill Super Fine Almond Flour
1 c Kraft Parmesan Cheese
1 tsp dried sweet basil
1 1/2 c + 4 tblsp salted butter
1/4 – 1/3 c minced garlic(feel free to use less)
Set oven to 375 degrees. Prep two half sheet pans with non-stick foil and set aside.
Slice large chicken breasts in half length wise and filet each half. (Somehow I managed to get 26 pieces without trying.) Cover and set aside.
For the coating, add pork rinds into a food processor and whiz down into fine crumbs. Add to a bowl or disposable roasting pan. (I had to do this in three batches.) To this add almond flour, parmesan cheese, and basil. Combine thoroughly.
In a 1.5qt sauce pan over medium heat melt butter and add garlic; reduce temp to low. Set up your assembly line: Chicken, garlic butter, coating, and pans. Using forks, dip chicken into garlic butter and dredge in coating. Place on sheet pan and repeat until all chicken is coated.
Spread the rest of the coating evenly over the chicken and drizzle the remaining garlic butter over the chicken. Ohhhhhh yeah! Bake for 40-45 minute until golden brown.
This is every bit as good as our high carb version, if not better! Pair it with mashed cauliflower and your favorite vegetable side. This is picky eater approved too!
Have a blessed weekend!