This keto chicken parmesan recipe is the crispiest you’ll ever have. Topped with a simply delicious red sauce and melty cheese, you get all that flavor and texture in one comforting and classy bite.
Plus it looks really pretty on the plate.
For more comforting, crispy classics try keto fried chicken, baked chicken wings, and keto french fries. Or plan your next winner dinner with these keto chicken recipes.
Have You Lost Your Rind??
Okay, here it is. The secret to the crispiest chicken parm you’ll ever have is… pork rinds.
I know. But it’s true. I did not come to this conclusion easily.
Let me be honest. I never thought of pork rinds as…hmm, appetizing?
Over and over again, I kept seeing them pop up in keto recipes. I knew that I would have to give pork rinds a chance. Many side-by-side comparisons and taste tests later, I will say that there’s no crispier method for chicken parmesan. It’s So Good. And my entire family agrees.
So give pork rinds a chance. We fell in love at first bite and you will too! ❤️ – Linds x
Ingredient Notes
This keto chicken parmesan with pork rinds is crispy, cheesy, and just like traditional chicken parmesan. Here are the ingredients you’ll need to get started:
- Chicken breast – I like to slice thick breasts in half to reduce the amount of thinning with a mallet needed. You can also buy chicken breast halves if they’re available.
- Pork rinds are the secret to low carb bread crumbs — they give you a fried flavor and texture without having to fry! If you aren’t a fan of pork rinds on their own, give them a shot as a panko replacement, if you’re like me you’ll be pleasantly surprised! See yourself making a lot of breaded recipes? Consider grabbing some pork panko on Amazon. They’re great!
- Eggs – sticks the pork rinds/parmesan to the surface. Keto chicken parmesan with mayo is another option — if going this route, brush the chicken with mayo and sprinkle the “breading” on top.
- Parmesan – quality parmesan goes a long way. Skip shelf-stable products and opt for freshly grated, or a refrigerated option.
- Marinara sauce – most products contain added sugar, so read labels carefully or make your own. Trader Joe’s has a few sugar free options, as well as the Simple Truth tomato sauce from Krogers. Make sure you like the flavor of your sauce before using it, I find storebought products often need a bit more garlic powder or Italian seasoning.
Different breading options?
The reason I don’t make keto chicken parmesan almond flour is keto flour alternatives don’t fry and crisp like traditional flour, leading to a soggy breading that hardly sticks. If you’re looking for a keto friendly pork rind-free substitute, check out my keto chicken nuggets, which use whey protein isolate instead.
How to Make Keto Chicken Parmesan
- Thin the chicken by slicing it in half then pounding it with a meat mallet until 1/2″ thick.
- Combine pork rinds and parmesan in one bowl. Whisk eggs in a second bowl.
- Dunk chicken in the eggs, then in the pork rind/parmesan combo. Place on a rimmed baking sheet lined with parchment (for easy clean up) or a baking dish.
- Spoon spaghetti sauce over the breaded chicken, followed by provolone, mozzarella cheese, and remaining parmesan.
- Bake in the oven until internal temp reaches 165 F.
- Top baked chicken with freshly sliced basil before serving.
Reheating tips
Reheat leftover low carb chicken parmesan in the oven or toaster oven to re-crisp slightly, as the pork rinds will soften in the fridge. Warm sauce on the side and drizzle over the top before serving. Fresh basil is a plus!
Serving recommendations
I like dishing this chicken parmesan keto over cauliflower rice, zucchini noodles, or (for a little more work) a side of my gluten-free almond flour pasta or cauliflower risotto.
More Keto Italian Classics
Keto Chicken Parmesan
Print Recipe Pin RecipeIngredients
- 2 Chicken Breast skinless + boneless. Or 4 chicken breast halves.
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- 2 Eggs
- 1 Cups Pork Rinds crushed (note 1 + 2)
- 3/4 Cup Parmesan grated. Divided
- 1 Cup Keto Spaghetti Sauce (note 3)
- 1/4 Cup Mozzarella shredded
- 1/2 Cup Provolone Cheese shredded
- 1/4 Cup Fresh Basil chopped
Instructions
- Prep. Preheat an oven to 450 F and line a baking sheet with parchment paper.
- Chicken. Slice chicken breasts (2) in half lengthwise. Place 1 at a time in a large resealable bag (or between 2 sheets of saran wrap) on a level surface. Use the smooth side of a meat mallet to pound chicken until each breast is 1/2" thick. Sprinkle with salt (1 teaspoon) and pepper (1/2 teaspoon).
- Breading. Place crushed pork rinds (1 cup) in a large shallow bowl, and combine with 1/2 cup parmesan. In a second large shallow bowl, beat eggs (2). Dip each breast into the eggs, then the pork rinds/parmesan. Press the breading into the surface so it adheres. Place chicken on the prepared baking sheet.
- Cover the chicken with even amounts of spaghetti sauce (1 cup), shredded mozzarella (1/4 cup), and shredded provolone cheese (1/2 cup). Finish with the remaining 1/4 cup of parmesan cheese.
- Bake in the preheated oven for 25 minutes -- you'll know they're done once the chicken's internal temp reaches 165 F. Sprinkle with fresh basil, and enjoy!
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Lindsey's Tips
- Crushing the pork rinds - Do this in a large resealable bag with a rolling pin. Or, grab a bag of pork panko on Amazon.
- Not a fan of pork rinds? You can fry chicken using my low carb chicken nuggets breading. NOTE: this breading must be fried in oil, as it won't "puff" up in the oven.
- Spaghetti sauce - most products contain added sugar, so read labels carefully. Trader Joe's has a few sugar free options, as well as Simple Truth (at Krogers).
- Nutritional information is based on 1 chicken breast if you divide the ingredient over 4 breasts:
