Skip the carbs, and bite into this crispy, keto-approved “fried” chicken, via PaleoHacks.
Chicken doesn’t have to be boring when you’re keto. In this low carb recipe, chicken cutlets get coated in a spicy almond flour mixture and baked for a Southern-style crunch that’s as good as fried!
Tangy dill, spicy cayenne and smoky paprika add a little spice to the almond flour coating, and a little nutritional yeast brings a hint of cheesy flavor.
Start by pounding chicken breasts to ½-inch thickness using a mallet or heavy pan. Dunk the chicken cutlets in the egg mixture and shake off the excess before dredging in the almond flour seasoning. Place the chicken breasts onto a cooling rack set on top of a baking sheet. This method creates an even airflow, so you get a crunchy fried texture on both sides. Bake at 400°F for 30 minutes, or until golden brown.
Serve your Keto Southern chicken with a fresh Paleo salad for a hearty, delicious meal.
- 1 lb. chicken breasts, pounded to ½-inch thickness
- 1 egg
- 1/4 cup almond flour
- 1/4 cup nutritional yeast
- 1 tsp. paprika
- 1/2 tsp. sea salt
- 1/2 tsp. dried oregano
- 1/2 tsp. dried dill
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. ground cayenne pepper
- Preheat oven to 400°F and place a cooling rack on top of a baking sheet.
- In a bowl, whisk the egg and set aside. Combine nutritional yeast, almond flour and seasonings together on a separate plate.
- Blot the chicken breasts dry with a paper towel and coat in egg mixture.
- Shake off the excess egg and dredge in seasoning mixture on both sides.
- Place onto the prepared rack and bake for 25-30 minutes, until golden brown. Enjoy!
- Main Dishes
- 4 servings
- Cook Time
- 30 minutes