Keto Chicken Parm, with a crunchy and super delicious pork rind and Parmesan cheese 'breading' is out of this world amazing y'all!


  • 1 tbsp Unsalted butter
  • 1/2 tbsp Garlic, minced
  • 2-3 Zucchini, medium sized, spirazled to make zoodles
  • Pinch of kosher salt

Chicken Parm

  • 1 egg
  • 2 tbsp Heavy Whipping Cream
  • 2 1/2 oz Crushed pork rinds
  • 1 1/2 oz Parmesan cheese, grated
  • 3/4 tsp Kosher salt
  • 3/4 tsp Garlic powder
  • 3/4 tsp Italian seasoning
  • 1/4 tsp Red pepper flakes
  • 2 Chicken breasts, sliced in half through the middle horizontally and pounded to 1/2" thickness
  • 2 tbsps Ghee
  • 1 cup Rao's Homemade Tomato Basil Sauce
  • 1/4 cup Mozzarella cheese, shredded
KETO CHICKEN PARM #chicken #chrunchy #keto #parmesan #porkrind


  1. Melt 1 tbsp butter in skillet over medium heat. Add 1/2 tbsp minced garlic, zoodles, and a pinch of salt. Saute until zoodles start to soften. Remove zoodles from skillet to a plate. Cover with foil to keep warm until ready to use.

Chicken Parm

  1. Whisk 1 egg and 2 tbsp heavy whipping cream in a container big enough to dip the chicken
  2. In a container big enough to dredge the chicken, combine 2 1/2 ounces crushed pork rinds, 1 1/2 ounces grated Parmesan cheese, 3/4 tsp kosher salt, 3/4 tsp garlic powder, 3/4 tsp Italian seasoning, and 1/4 tsp red pepper flakes. Mix well.

  3. One at a time, dip the 1/2" thick chicken breasts into egg mixture to coat both sides completely and then dredge chicken in crushed pork rind mixture. Being sure to coat both sides of each chicken breast completely. Press down slightly on the chicken to make sure the breading is sticking. Place on baking sheet lined with parchment paper.
  4. Heat skillet on medium heat. Add 2 tbsp ghee. Place 2 breaded chicken breasts in skillet and cook for about 3-4 minutes each side until no longer pink in center and juices run clear. Use an instant read thermometer to ensure chicken is cooked to 165°F. Be sure to to cook the chicken fully as consuming raw or under cooked chicken is dangerous.
  5. Transfer the cooked chicken to a plate and keep warm. Repeat the cooking process with remaining 2 chicken breasts. If needed, add more ghee to skillet.
  6. When all chicken breasts are fully cooked, return them to the skillet and add 1 cup marinara sauce. Top with 1/4 cup Mozzarella cheese and put lid on skillet. Cook until the cheese is melted.
  7. Serve the Keto Chicken Parm with zoodles garnished with freshly chopped basil. Enjoy!

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