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Air Fryer Keto Chicken Breast (Mustard Herb Crust)

Chicken breast brushed with herbed Dijon and pressed into an almond flour and Parmesan crust, air fried to a crisp, breadcrumb-free shell in 15 minutes.
Print Recipe
Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts 8 to 10 oz each, pounded even
  • 2 tbsp Dijon mustard or whole-grain
  • 1 tbsp avocado or olive oil
  • 1/2 cup super-fine almond flour
  • 2 tbsp grated Parmesan
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1-1.5 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh herbs thyme, parsley, chives, or rosemary, chopped
  • lemon wedges to serve

Equipment

  • Air fryer
  • Two bowls
  • Meat mallet
  • Meat thermometer

Method
 

  1. Pound the chicken to 3/4 inch and pat dry.
  2. Stir the Dijon, oil, and half the herbs into a paste. Combine the almond flour, Parmesan, garlic powder, onion powder, paprika, salt, pepper, and remaining herbs.
  3. Brush the chicken all over with the mustard paste, then press firmly into the herb crust on both sides.
  4. Preheat the air fryer to 375°F (190°C) for 3 to 5 minutes and lightly spray the basket.
  5. Cook 10 to 14 minutes, flipping once, to 165°F. Rest 3 minutes and squeeze lemon over.

Notes

Press, don't sprinkle: the crust needs to be pushed into the mustard to hold.
No almond flour? Crushed pork rinds give even more crunch.
375°F, not higher: the almond crust browns fast.