I’ve always believed that a good baked chicken recipe should hit the spot just like fried chicken — without the mess, guilt, or oil splatters all over your stove. This low carb baked chicken comes out juicy on the inside with a golden, crispy crust that’ll make you forget all about deep frying.
It’s one of those go-to dinners at my place, especially on busy weeknights when I want something satisfying but don’t feel like dealing with cleanup. And best of all, it comes together in about 30 minutes.
That Crunch Without the Frying
I’ll be honest — giving up fried chicken was tough when I first started eating lighter. It’s that crunch, right? That addictive crisp bite you get from perfectly fried chicken is hard to replace.
I spent a good bit of time trying to recreate that texture without actually frying, and this recipe finally nailed it for me. It uses simple pantry ingredients and skips the oil-heavy frying process — yet still gives that golden brown finish you’re craving.
And yes, it’s baked — not air-fried, not pan-fried — just straight-up oven baked and still super crisp. That means no grease-stained shirt and no smoky kitchen.
Making It Work for Low Carb and Keto
If you’ve ever thought baked breaded chicken was off-limits on a low carb diet, this recipe’s here to prove otherwise.
I remember when I first tried to make this work with almond flour alone. It was… okay. But not quite that crunchy, satisfying texture I wanted. After a few rounds of experimenting, I found the perfect trio — almond flour, grated parmesan, and a small amount of panko breadcrumbs.
The almond flour gives that nice nutty base, parmesan brings flavor and crunch, and panko just seals the deal texture-wise. It’s a smart workaround that keeps the carb count low while delivering on taste.
And if you’re going full keto, you can swap out the panko entirely and just up the almond flour and cheese. Still works beautifully.
Tried and Loved at My Place
I always test recipes on the harshest critics — my family. Especially the little ones. If they finish their plates without realizing I’ve swapped out ingredients, it’s a win.
This chicken passes the test every time. Even my neighbor who usually side-eyes “healthier” dishes went back for seconds. That’s how I know it’s worth sharing.
Ingredients That Make It Happen
Here’s what gives this chicken its magic:
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Boneless, skinless chicken breasts – easy to work with, fast cooking
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Almond flour – the low carb substitute that helps create a nutty coating
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Parmesan cheese – adds salt, flavor, and that crispy texture when baked
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Panko breadcrumbs – just enough to give a good crunch (optional if going strict keto)
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Olive oil spray – helps everything stick and brown evenly
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Garlic powder, salt, pepper, Italian seasoning – for flavor that goes beyond just “chicken”
Step-by-Step: How I Bake It
Here’s how I do it at home — no fancy tools, just a baking sheet and a hot oven.
1. Preheat and Prep
Set your oven to 400°F. I like lining a large baking sheet with parchment paper — makes cleanup faster and helps keep the coating crisp.
2. Mix Your Coating
In a shallow dish or plate, mix your panko, almond flour, grated parmesan, and seasoning. This is your breading bowl. I usually eyeball the seasoning a little — taste and tweak as you go.
3. Get the Chicken Ready
Pat your chicken breasts dry (this helps the coating stick). Sprinkle them with a little salt, pepper, and garlic powder. Then spray both sides lightly with olive oil spray.
This little spray step makes a huge difference. It helps the coating stick and gives you that golden finish.
4. Coat the Chicken
Dredge each piece of chicken in the crumb mixture, pressing it in gently. Make sure all sides are coated well. Then place them spaced out on the prepared baking sheet.
How Long to Bake Chicken?
For me, 400°F for 15–20 minutes hits the sweet spot. It crisps up the outside while keeping the inside juicy.
I always use a meat thermometer to check for doneness — you’re looking for 165°F at the thickest part of the chicken. If it’s lower, it’s not safe yet. If it’s much higher, it’s probably going to dry out.
Smaller cuts like tenders? Those take more like 8–10 minutes. If your chicken breasts are huge (some are like mini footballs these days), I suggest slicing them into thinner pieces or butterflying them so they cook evenly.
What to Serve With It
This low carb baked chicken is super versatile. Whether I’m going full keto or just trying to eat cleaner, here are some of my favorite pairings:
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Roasted cauliflower or broccoli
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A fresh cucumber avocado salad
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Cauliflower mash with a pat of butter
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Zucchini noodles tossed in olive oil and lemon
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A side of slaw with a tangy vinegar dressing
Honestly, even if you’re not counting carbs, this chicken just works. It’s one of those “bridge” recipes that makes eating together easy, whether you’re doing keto or just hungry.
Final Tips from My Kitchen
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Don’t skip the oil spray. That little spritz helps everything stick and crisps it up without frying.
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Let the chicken rest after baking. Just 3–5 minutes on the tray and the juices settle in nicely.
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Want more crunch? Use a wire rack on your baking sheet so air circulates underneath. I do this sometimes if I’m not feeling lazy.
Got Leftovers?
Store them in an airtight container in the fridge for 3–4 days. To reheat, I pop them in the air fryer or oven at 350°F — that helps bring the crunch back. Microwaving works, but the coating softens a bit.
Low Carb Baked Chicken
Craving that fried chicken crunch without the carbs? This easy baked chicken is juicy, golden, and packed with flavor—thanks to a crispy almond-parmesan coating.
Ingredients
- 16 oz boneless skinless chicken breasts (4 pieces, about 4 oz each)
- ¼ cup grated parmesan cheese
- ¼ cup almond flour
- ¼ cup panko breadcrumbs
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- Olive oil spray
Instructions
- Set your oven to 400°F and line a large baking sheet with parchment or give it a light spray of olive oil to keep things from sticking.
- Pat the chicken breasts dry using paper towels—this helps the coating stick better. Season each piece with a pinch of salt, pepper, and garlic powder to build flavor from the inside out.
- In a shallow bowl, combine the almond flour, parmesan, panko crumbs, and Italian seasoning. Give it a good stir so everything’s evenly mixed.
- Lightly mist the chicken breasts with olive oil spray, then press them one at a time into the coating mixture, making sure each side is covered well.
- Arrange the coated chicken on your prepared sheet pan. Give the tops one last quick spray of olive oil to help them crisp up in the oven.
- Bake for 15–20 minutes, or until the outside is golden and the internal temperature reads 165°F. Let it rest for a minute or two before serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 315Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 102mgSodium: 392mgCarbohydrates: 8gFiber: 2gSugar: 1gProtein: 40g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick Recap
This low carb baked chicken is everything I want in a quick dinner — crispy, juicy, and family-approved. It’s low effort, full of flavor, and easy to adapt depending on your diet or what you’ve got in the fridge.
If you’re looking for something comforting but lighter, give this one a go. And if you’ve got picky eaters or kids who miss “fried” food, this is one of those clever swaps that doesn’t feel like a compromise.
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