Whole30 + Keto Chicken No-Parmesan (Dairy Free!)
This Whole30 + Keto Chicken No-Parmesan Recipe is a low carb + dairy free crispy breaded chicken with zucchini noodles and marinara sauce. Only 5 carbs!
Servings: 4
Calories: 457
Ingredients
- Chicken No-Parmesan
- 2 large chicken breasts (about 1.25 pounds) cut in half lengthwise and pounded to an even thickness
- kosher salt
- 2 eggs beaten
- 3/4 cup pork rind panko
- 2 tablespoons avocado oil
Serving
- 1 jar marinara sauce Rao's makes my favorite!
- zucchini noodles
- fresh basil optional
Instructions
- Heat your cast iron over medium heat for 5 minutes.
- While your pan is heating up, dredge the chicken. First coat in the egg wash, then cover in the pork rind panko. Press lightly to adhere.
- When your pan is heated, add in the avocado oil. Cook the chicken for 8-10 minutes, until crispy + golden brown. Flip and cook for another 5 minutes until the chicken has an internal temperature of 165ºF.
- Rest the chicken on a wire rack to avoid the bottom getting soggy from trapped steam.
- Serve warm with zucchini noodles and topped with desired amount of marinara sauce and fresh basil.
- Leftovers will keep in an airtight container for 5 days refrigerated.
Video
Notes
I get my organic, humanely raised chicken from ButcherBox, which I highly recommend!
If you don't eat pork, you can use almond flour, but it won't get as crispy. Gluten free panko breadcrumbs would work but are not Whole30 + keto.
If you're ok eating dairy, I would do 1/3 cup grated parmesan mixed with 1/3 cup pork rind panko for the dredge. Follow the rest of the recipe as written.
Nutrition
Calories: 457 | Total Carbs: 5.3g | Protein: 47.7g | Fat: 26.6g | Fiber: 0.1g | Net Carbs: 5g