Easy chicken breading for the keto conscious, useable for stovetop and the oven.
Keto Breaded Chicken
- Grated Parmesan Cheese
- Shredded Parmesan Cheese
- Almond Flour
- Garlic Powder
- Chicken raw, cut to preference
When cooking in the oven, I don’t use flour, merely coating the damp chicken into a mix of parmesan and garlic. When cooking stovetop, you can get a nice layer of crispy breading. I usually use a ratio of 1 tsp garlic to 2/3 cup shredded parmesan to 2 Tbsp grated to 2 Tbsp flour.
This recipe works really well stovetop with some oil and I am working on getting it nice and crispy in the oven. For the oven to make the chicken crispy, is way too inconsistent for me to be willing to stand by a set of numbers for it. This means I can only provide guidelines to follow and you will have to take over and improvise.
For small bite-sized chunks of chicken and thin cuts (chicken breast cut in half height-wise), you can simply bread it and use broil to cook it, flipping halfway through. For full breasts, you would have to cook it for 4-7 minutes at 400-450 degrees before switching to broil, again flipping it for both sets of cooking.
The amount of breading is completely dependent on the size of the pieces, so only use the recipe as a reference. Larger pieces of meat require less breading than small pieces of the same amount of chicken. Cook time too varies widely from the size of the chicken. It’s mostly the thickness, but the rest of the size is a bit important too.