This Crispy Keto Herb-Crusted Chicken is a game-changer for weight loss and flavor. Packed with healthy fats, high-quality protein, and zero refined carbs, it keeps you full and energized while helping you stay in ketosis. The almond and parmesan crust adds a satisfying crunch, while the garlic butter drizzle infuses every bite with rich, savory goodness. Perfect for a quick weeknight meal or meal prep, this dish is easy to make and bursting with flavor!
The Only Keto Chicken Recipe You’ll Ever Need (Garlic Butter Magic Inside)
Description
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
½ cup almond flour
¼ cup grated parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 egg
1 tbsp heavy cream
2 tbsp olive oil or avocado oil (for frying)
For the Garlic Butter Drizzle:
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tsp lemon juice
Instructions:
Step 1: Prepare the Coating
In a shallow bowl, mix almond flour, parmesan cheese, garlic powder, onion powder, oregano, smoked paprika, salt, and black pepper.
In another bowl, whisk together the egg and heavy cream.
Step 2: Coat the Chicken
Dip each chicken breast into the egg mixture, ensuring it’s fully coated.
Dredge the chicken in the almond flour-parmesan mixture, pressing lightly to adhere.
Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium heat.
Cook the chicken for about 4-5 minutes per side until golden brown and crispy.
Transfer to a baking sheet and bake at 375°F (190°C) for an additional 10 minutes or until the internal temperature reaches 165°F (74°C).
Step 4: Make the Garlic Butter Drizzle
In a small pan, melt butter over low heat.
Add minced garlic and sauté for about 1 minute until fragrant.
Stir in fresh parsley and lemon juice. Remove from heat.
Step 5: Serve and Enjoy!
Let the chicken rest for 5 minutes before slicing.
Drizzle the warm garlic butter over the crispy chicken.
Garnish with extra parsley and serve with a side of steamed veggies or a fresh keto salad.
Recipe Notes:
For extra crispiness, use crushed pork rinds instead of almond flour.
If you prefer baking instead of frying, bake at 400°F (200°C) for 20-25 minutes.
This dish pairs well with cauliflower mash or roasted asparagus for a complete keto meal.
Pair with:
Creamy cauliflower mash
Roasted asparagus or Brussels sprouts
Keto-friendly coleslaw
Zucchini noodles with pesto
Toppings & Variations:
Add shredded mozzarella or provolone on top for a cheesy twist.
Spice it up with crushed red pepper flakes in the breading mix.
Dipping Sauce Options:
Sugar-free ranch or blue cheese dressing
Keto honey mustard
Avocado-lime aioli
Meal Prep Tips:
Make ahead: Bread the chicken in advance and store it in the fridge for up to 24 hours before cooking.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or air fry at 375°F (190°C) for 5 minutes to maintain crispiness.
Recipe Notes:
For extra crispiness, use crushed pork rinds instead of almond flour.
If you prefer baking instead of frying, bake at 400°F (200°C) for 20-25 minutes.
This dish pairs well with cauliflower mash or roasted asparagus for a complete keto meal.
Nutritional Values (Per Serving):
Calories: ~350 kcal
Protein: ~40g
Fat: ~22g
Carbs: ~4g
Fiber: ~2g
Net Carbs: ~2g
