Extra Crispy Keto Chicken Parmesan
This Extra Crispy Keto Chicken Parmesan delivers the golden, cheesy crunch you crave — without the carbs. Almond and coconut flours create the perfect gluten-free coating for juicy baked chicken topped with melty mozzarella and fresh basil.
Ingredients
Main Ingredients
- 1 tbsp olive oil (plus extra for spraying or brushing)
- 1.5 lb boneless skinless chicken breasts (about 3 large breasts, halved horizontally to make 6 fillets)
- 2 large eggs (beaten with ½ tsp salt)
- 1 cup almond flour (for crispy texture)
- 1/2 cup coconut flour (adds structure to the breading)
- 1.5 tsp sea salt (divided (½ tsp in eggs, 1 tsp in flour mix))
- 1/4 cup yellow onion (chopped)
- 2 cloves garlic (minced)
- 15 oz tomato puree (small can)
- 2 tsp Italian seasoning (or fresh oregano)
- 1.5 cups shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- 1 tbsp fresh basil (chopped, for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment. Brush lightly with olive oil.
- Pat chicken dry. If needed, slice each breast in half horizontally to create 6 even fillets. Season with a pinch of salt and pepper.
- In one bowl, beat eggs with ½ tsp salt. In another bowl, combine almond flour, coconut flour, and remaining salt.
- Dip each chicken fillet into the eggs, let excess drip off, then coat in the flour mixture. Place on the prepared sheet. Spray or drizzle with olive oil.
- Bake for 8 minutes. Meanwhile, sauté onion in 1 tbsp olive oil for 2–3 minutes, then add garlic. Stir in tomato puree, Italian seasoning, and a pinch of salt. Simmer 5 minutes.
- Flip chicken. Spoon sauce evenly over each piece, top with mozzarella and Parmesan, then bake another 8–10 minutes until cheese is melted and chicken is 165°F inside.
- Let rest 2 minutes. Garnish with chopped basil and serve hot.
Notes
For maximum crispiness, preheat your baking sheet in the oven before placing the chicken on it. Reheat leftovers in an air fryer or oven for best texture.