Ingredients
Equipment
Method
- Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil and grease lightly. Place a wire rack on the sheet for extra crispiness.
- In a medium bowl, combine Parmesan, almond flour, minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk until fully mixed with no clumps.
- Pat chicken breasts completely dry with paper towels. Beat eggs in a shallow dish. Dip each breast into the egg wash, let excess drip off, then press firmly into the Parmesan coating on all sides.
- Place coated chicken on the prepared pan with space between each piece. Lightly spray or brush tops with olive oil.
- Bake for 25 to 30 minutes until the crust is deep golden and internal temperature reads 165 degrees F at the thickest part.
- Remove from oven and let rest for 5 minutes before slicing. Serve immediately.
Notes
Always pat chicken dry before coating. Use freshly grated Parmesan for best crust. Do not overcrowd the pan. Air fryer option: 380 degrees F for 12 to 15 minutes flipping halfway. Reheat in a 375 degree F oven for 6 to 10 minutes. Store in an airtight container up to 4 days in the fridge or freeze up to 3 months.
