Keto Crispy Ranch Chicken
Chicken breast topped with a creamy ranch aioli and a 0 carb breading, then baked in the oven until crispy and golden brown.
Servings: 4 servings
Calories: 439
Ingredients
- 2 chicken breasts, sliced in half horizontally about 1 pound
- 3/4 cup mayonnaise
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 tablespoon lemon zest from roughly 1 lemon
- 1/2 cup pork panko
Instructions
- Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper and set in the wire rack.
- Make the ranch aioli. In a small bowl, combine the mayonnaise, dried parsley, dried chives, dried dill, garlic powder, onion powder, kosher salt and lemon zest. Stir to combine.3/4 cup mayonnaise, 1 tablespoon dried parsley, 1 tablespoon dried chives, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1 tablespoon lemon zest
- Season the chicken breast with a few pinches of kosher salt. Place the chicken breast in an even layer on the wire rack.2 chicken breasts, sliced in half horizontally
- Top the chicken with the ranch seasoned aioli. Then sprinkle on the pork panko, and press lightly to help it adhere to the ranch seasoned mayo.1/2 cup pork panko
- Bake for 20-25 minutes, until the chicken has an internal temperature of 165ºF.
- Rest the chicken for a few minutes, then serve warm. I love mine with sautéed green beans.
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Video
Notes
Chicken: I prefer chicken breast for this recipe since they can really use the extra fat. You could use boneless, skinless chicken thighs as well. Or pork chops!
Mayonnaise: If you're like me, the idea of baking mayo on top of chicken seems weird? I swear to you it is so amazing! It becomes like a thick and creamy layer on top of the chicken. I always love my homemade mayonnaise, but store bought works also.
Herbs: I actually prefer using dried herbs in this recipe. I always have them on hand, and it's less work chopping them. You could use fresh also if you have them! Same quantities needed.
Lemon zest: Don't skip the lemon zest! It adds brightness that this chicken really needs.
Pork Free: I'm obsessed with pork rind panko, best 0 carb breading. You would never guess it was made from pork rinds. But! If you need this to be pork free, you could use almond flour. It won't get as crispy, but would work as a breading. If you don't need it to be keto you could use GF or regular panko bread crumbs, or regular bread crumbs.
No Wire Rack: You can bake this directly on a rimmed baking sheet if you don't have a wire rack. I love using a wire rack because it keeps the chicken up out of the juices as it's baking, and gives you a crispier topping. This is my favorite rimmed baking sheet that comes with a wire rack. Very affordable!
Reheat: I'd honesty eat this cold chopped over salad. I don't love microwaved chicken. But! If you're ok with it you could reheat this in the microwave. I'd do about 3-4 minutes, or until warm.
Nutrition
Calories: 439 | Total Carbs: 1g | Protein: 27g | Fat: 36g | Fiber: 1g | Net Carbs: 0g