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.
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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
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.
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!
More Keto Italian Classics
Keto Chicken ParmesanPrint Recipe Pin Recipe
- 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
- 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!
Fans Also Made These Low Carb Recipes:
- 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: