Can this be made in the air-fryer?

To make this in an air fryer, bread the chicken as per the instructions and air fry at 375°F for 10 to 12 minutes, flipping halfway through, until they're crispy and cooked through. Top with marinara sauce and cheese, then air fry for an additional 2 to 3 minutes until the cheese melts and starts to brown.

Can this be made ahead of time?

While it's best enjoyed fresh, you can prepare the breaded chicken in advance and refrigerate or freeze it. Then, when you're ready to serve, simply cook as per the instructions, allowing for extra time if they were frozen.

How do I prevent the breading from falling off the chicken while frying?

To ensure the breading stays on the chicken, make sure the oil is hot before adding the chicken, avoid overcrowding the pan, and flip the chicken only once during frying.

Keto Chicken Parmesan - Peace Love and Low Carb

Name: Keto Chicken Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 ½ pounds chicken breasts (4 total); 1 batch Nut Free Keto Breading Mix; 2 large eggs; 3 tablespoons olive oil (I use this brand) Code kyndraholley for $5 off; 4 cups marinara sauce (get my recipe here); 12 ounces fresh mozzarella, sliced; ½ cup finely grated parmesan cheese; 6 fresh basil leaves, chopped; Shirataki noodles, for serving (I use this brand); Crushed red pepper, for garnish (optional)

Description

This Keto Chicken Parmesan Recipe is the perfect quick and easy weeknight meal - simple, but loaded with flavor. Tender, juicy chicken breasts, coated in a crispy low carb breading mix, and topped with homemade marinara sauce, mozzarella and parmesan cheeses, then baked to perfection. Best of all, it comes together in less than 30 minutes.

Ingredients

Units Scale

1 1/2 pounds chicken breasts (4 total)
1 batch Nut Free Keto Breading Mix
2 large eggs
3 tablespoons olive oil (I use this brand) Code kyndraholley for $5 off
4 cups marinara sauce (get my recipe here)
12 ounces fresh mozzarella, sliced
1/2 cup finely grated parmesan cheese
6 fresh basil leaves, chopped
Shirataki noodles, for serving (I use this brand)
Crushed red pepper, for garnish (optional)

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Instructions

Slice each piece of chicken in half lengthwise to make two thin chicken breasts out of each piece.
To a shallow bowl add the eggs and whisk.
Prepare the breading mixture in a separate shallow bowl.
Coat a piece of chicken with the egg wash and then liberally coat with the breading mixture. Repeat this process with each piece of chicken.
Heat the olive oil in a large skillet, over medium-high heat.
Once the oil is hot, add the breaded chicken to the pan. Cook the chicken 3 to 4 pieces at a time, being careful not to overcrowd the pan. Flipping only once, cook for 4 minutes on each side or until breading is a deep golden brown and nice and crispy. Be careful not to move the chicken around in the pan or flip more than necessary or the breading may fall off.
While the chicken is frying, heat the marinara sauce.
Preheat the oven to broil. Line a rimmed baking sheet with parchment paper. Arrange the crispy chicken breasts on the parchment paper. Top each one with a generous amount of sauce. Do not take the sauce all the way to the edges, as you want to keep those nice crispy edges.
On top of the sauce, layer on some of the sliced fresh mozzarella cheese and then sprinkle the parmesan cheese over top. Broil for 2 to 3 minutes, or until the cheese is bubbly and browned.
Garnish with basil before serving. Serve with extra sauce and parmesan cheese on the side.

Notes

Net carbs per serving: 2g
Storing: Place leftover Chicken Parmesan in an airtight container and store in the refrigerator for up to 4 days. Store the chicken and sauce separately, if possible, to maintain the crispiness of the breading.
Freezing: If you want to freeze Chicken Parmesan, it's best to freeze the breaded chicken before adding the sauce and cheese. Lay the breaded chicken on a baking sheet and freeze until solid. Then, transfer the chicken to an airtight container or freezer-safe bag, placing parchment paper between layers to prevent sticking. Freeze for up to 2 to 3 months.
Reheating: To reheat in the oven, preheat to 350°F Place the chicken on a baking sheet and cover it loosely with aluminum foil. Reheat for 10 minutes or until it's heated through.In an air fryer, air fry the chicken at 350°F for 10 minutes or until it's crispy and warmed through.For the microwave, place the chicken on a microwave-safe plate, cover it loosely with a microwave-safe cover and heat in 30-second intervals, until it's heated through.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: chicken recipes
Method: Baking
Cuisine: Italian

Nutrition

Calories: 363
Fat: 13g
Carbohydrates: 5g
Fiber: 3g
Protein: 52g

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