Crispy Parmesan Crusted Chicken Recipe
This Crispy Parmesan Crusted Chicken recipe features tender chicken breasts seasoned and coated in a flavorful parmesan and almond flour crust, then pan-fried to golden perfection. The combination of fresh parmesan, Italian herbs, and a crunchy almond flour coating creates a delicious low-carb, gluten-free dish that’s perfect for a quick weeknight dinner or an impressive meal for guests.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Chicken
- 1 pound chicken breasts (2 large breasts)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
Egg Wash
- 2 eggs
- 1 clove garlic (minced)
- 1/2 teaspoon Italian seasoning
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
Coating
- 1 cup parmesan cheese (fresh grated)
- 1/2 cup almond flour (not almond meal)
For Frying
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Prepare the chicken: Slice each chicken breast horizontally to create 4 thin fillets. Season each fillet generously with Italian seasoning, onion powder, salt, and pepper. Set aside to allow the flavors to meld.
- Make the egg wash: In a shallow bowl, whisk together the eggs, minced garlic, Italian seasoning, and a pinch of salt and pepper. Place the seasoned chicken fillets in the egg wash and let them marinate briefly, coating fully with the mixture.
- Prepare the coating: In a separate shallow bowl, combine freshly grated parmesan cheese with almond flour. This mixture will form the crispy crust for the chicken.
- Coat the chicken: Using tongs or a fork, lift one piece of chicken from the egg wash, letting excess drip off. Press it firmly into the parmesan-almond mixture, coating evenly on both sides. Shake off any excess. Repeat for all pieces.
- Heat the pan: Warm olive oil and butter in a large non-stick skillet over medium-high heat until the butter is melted and sizzling, but not burnt.
- Fry the chicken: Carefully place two coated chicken fillets in the skillet without crowding. Leave them untouched for about 4 minutes to allow the crust to set and turn golden brown. Avoid moving them around to prevent the coating from peeling.
- Flip and cook through: Once the first side is crispy and golden, flip the chicken fillets and cook the other side until equally golden and the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Repeat: Remove cooked chicken and keep warm. Fry the remaining chicken pieces following the same method until all are cooked.
Notes
- For best results, use fresh grated parmesan cheese rather than pre-grated for a crispier coating.
- Be careful not to move the chicken too soon during frying to prevent the coating from falling off.
- This recipe is naturally gluten-free by using almond flour instead of traditional breadcrumbs.
- Check the internal temperature of the chicken to ensure it is fully cooked.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet to maintain crispiness.
Keywords: Parmesan crusted chicken, crispy chicken breast, low carb chicken recipe, gluten free chicken, almond flour chicken, Italian seasoned chicken
Find it online: https://amayaharis.com/crispy-parmesan-crusted-chicken-recipe/
