If you’re like me, you know there’s nothing quite like fried chicken. It’s the food I can never say no to—just the smell makes me hungry. But frying at home can be messy, and let’s be honest, not the lightest meal on the menu.

That’s why I love this oven-baked version so much. It still gives you that golden, crunchy crust and juicy, tender chicken, but skips the deep fryer. Even better, it’s low-carb and gluten-free, so I can keep it in my regular dinner rotation without feeling weighed down.

I make this often on busy weeknights because it’s so simple to prep, and it always feels like real comfort food. I’ve served it to friends who had no idea it was keto—they just asked for seconds.

What You’ll Need in Your Kitchen

These are the ingredients I reach for every time I make this. I like that they’re easy to find and you probably have most of them on hand.

Chicken
Use the cut you like best. I often go with chicken tenders or sliced breasts because they cook quickly and evenly. Bone-in pieces work too but need longer in the oven.

Egg and Mayonnaise
This combo is my secret weapon. The egg gives structure, while the mayo adds richness and helps the breading stick beautifully. Don’t skip it—it’s the difference between dry coating and a crisp, satisfying crust.

Almond Flour
This is my go-to for keto breading. It gives a nutty, toasty flavor and the right crumb texture. I don’t use coconut flour here because it behaves totally differently and can make things dry and crumbly.

Parmesan Cheese
I love using the finely grated kind (the kind you sprinkle on pizza) because it melts and browns evenly in the oven. It gives you that signature salty, cheesy kick without clumps.

Spices
I keep it classic with garlic powder, onion powder, and paprika. Sometimes I add cayenne for heat if I’m in the mood.

Butter
I usually go with salted butter—it adds flavor and helps the crust get golden and crunchy in the oven. If you’re watching sodium, unsalted works too.

How I Make Oven “Fried” Keto Chicken at Home

I’ve made this so many times I can do it on autopilot. It’s one of those reliable recipes you’ll memorize after a couple tries. Here’s my usual process:

1. Prep the Chicken
If I’m using breasts, I cut them into strips about the size of tenders. This helps them cook evenly and makes them perfect for dipping.

2. Set Up a Breading Station
I grab two bowls. One has the egg and mayo whisked together—this is the glue. The other has the almond flour, Parmesan, and all the spices.

3. Bread the Chicken
I dip each piece in the egg/mayo mixture first, making sure it’s fully coated. Then it goes into the almond flour mix. I don’t rush this part—I use my hands to press the coating on so it really sticks. If you want a super-thick crust, you can repeat the process once more.

4. Arrange on a Baking Sheet
I lay the pieces out on a parchment-lined baking sheet with space between them. No crowding—this is key for getting them crispy instead of steamed.

5. Add Butter
I brush the tops with melted butter before baking. About halfway through, I flip them and brush the other side. This step gives that beautiful golden finish and buttery flavor that makes them irresistible.

6. Bake Until Perfect
I bake them until they’re cooked through and the crust is browned and crispy. The time depends a bit on the cut and thickness of your chicken, but I keep an eye on them and usually they’re done in 20–25 minutes for tenders.

Cooking Them in the Air Fryer

If I’m short on time or don’t want to heat up the oven, I’ll use the air fryer.

I preheat it to 390°F. The breaded chicken goes in without the butter step. I spray them lightly with oil, cook for about 5 minutes, flip, and cook another 2–3 minutes until done.

They come out extra crispy and it’s faster. Plus, you skip the extra butter, so it’s a bit lighter while still tasting amazing.

My Best Tips for Crispy Oven Fried Chicken

Over the years I’ve picked up a few habits that really help make this chicken great every time:

Space It Out
Don’t crowd the baking sheet. If the pieces are too close, they steam instead of getting crispy. I use a big sheet pan or do two batches if needed.

Press the Breading
I’m not shy about using my hands to really press the breading on. It makes for a sturdier crust that stays put during baking.

Flip Halfway Through
This helps both sides brown evenly and lets you brush them with more butter for extra flavor. It’s worth the little bit of extra effort.

Use the Right Parmesan
I go for the powdery, grated Parmesan—not shredded. Shredded won’t stick well and can burn before the chicken is cooked through.

How I Love to Serve It

This is one of those dinners that feels like a treat but is easy enough for a busy weeknight.

I usually serve it with simple sides that balance it out—like roasted green beans, a crisp salad with lemony dressing, or mashed cauliflower. When I’m really going for comfort, I’ll do a batch of buttery keto biscuits on the side.

It also makes amazing leftovers. I’ve tucked the cold chicken into low-carb wraps or sliced it over salads for lunch the next day.

Some Extra Tips and Variations

• Spicy Version: Add cayenne or a few dashes of hot sauce to the egg/mayo mix for heat.
• Kid-Friendly: If you’re feeding little ones, skip the paprika or cayenne for a milder taste.
• Different Cuts: Thighs or drumsticks work well too. Just adjust baking time as needed.

Storage and Make-Ahead Notes

Leftovers keep really well. I store them in an airtight container in the fridge for up to 3 days.

To reheat, I pop them in a hot oven or air fryer to bring back that crispy crust. I try to avoid the microwave if I can—it makes the coating soggy.

If I’m planning ahead for a busy week, I’ll bread the raw chicken and freeze it on a tray. Once frozen, I transfer it to a freezer bag. When I’m ready, I bake it straight from frozen, adding a few extra minutes to the cook time.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?
I don’t recommend it. Coconut flour absorbs too much liquid and makes the coating dry and crumbly.

Is this recipe dairy-free?
It’s not, because of the Parmesan and butter. You could try using a dairy-free Parmesan substitute and brush with olive oil instead.

Do I have to use mayo?
It really helps the breading stick and adds richness, but you could experiment with Greek yogurt for a lower-fat option if you don’t mind it being less keto-friendly.

Can I make it ahead?
Yes! You can bread the chicken in advance and keep it in the fridge for a few hours before baking, or freeze the breaded pieces for longer storage.

This has become a real staple in my kitchen, and I hope it makes your weeknight dinners just a little easier—and tastier. Let me know how it goes for you!

Try other Low Carb recipes:

• Mayo Parmesan Chicken
• Low Carb Lemon Chicken Piccata
• Low Carb Kung Pao Chicken