Low-Carb Crispy Parmesan Chicken

I love how this crispy and tender parmesan “fried” chicken recipe comes together so quickly and effortlessly. The air fryer contains the mess but helps crisp the chicken beautifully, but the pan-fry method is also easy and delicious! This is a perfect weeknight meal. My Yummy Yum Yum Sauce (pictured) makes the perfect dip for these chicken tenders!

Ingredients

Directions:

1. Lay the chicken breasts out on a cutting board and cut them in half horizontally or pound chicken into 1/2-1 inch thick pieces, making sure they are roughly the same thickness (If you are using chicken cutlets you can skip this step)—season with salt.
2. Combine the parmesan cheese and almond flour in a medium shallow bowl. Mix the mayonnaise and minced garlic in a separate bowl.
3. Spread the garlic mayo all over the chicken breasts then coat with the parmesan mixture. Shake off the excess ‘breading’. Repeat until all the chicken cutlets are covered.
4. Air Fryer Method: Spray the bottom of your air fryer basket with a little oil. Place the chicken cutlets in your air fryer basket, evenly spreading out and leaving room in between pieces so the air can easily flow through. Spray with a little more oil. Depending on the size of your air fryer, you might have to cook the chicken in two batches to make sure they are not overcrowded. Air fry at 375°F for 7 minutes. Flip and cook for another 5-7 minutes until golden brown and crispy.
5. Panfry method: Heat oil or butter in a large NON-STICK heavy-duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets.
6. Remove chicken and serve warm with extra parmesan cheese and chopped parsley for garnish.