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Air Fryer Keto Chicken Breast with Garlic Herb Crust

Chicken breast dipped in egg and pressed into an almond flour, Parmesan, and garlic-herb crust, air fried to juicy in about 20 minutes.
Print Recipe
Prep Time 12 minutes
Cook Time 14 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts pounded to 1 inch
  • 1 egg beaten
  • 1/2 cup finely ground almond flour
  • 1/3 cup grated Parmesan the sandy kind
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • avocado oil spray

Equipment

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

Method
 

  1. Pat the breasts dry and pound to an even 3/4 inch. Season both sides with a little salt and pepper.
  2. Whisk the egg in a shallow bowl. Dip each breast in egg and let the excess drip off.
  3. Press each piece firmly into the almond flour combined with the Parmesan, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper, coating both sides. Shake off the excess.
  4. Preheat the air fryer to 375°F (190°C) for 3 to 5 minutes and lightly spray the basket.
  5. Cook 7 to 10 minutes, flip, then 4 to 7 minutes more, to 160 to 165°F in the thickest part.
  6. Rest 3 minutes, then squeeze lemon over and serve.

Notes

Pound to even thickness to avoid dry ends and a raw centre.
Press the crust firmly so it clings through the flip.
Light oil mist, not a soak, for golden rather than greasy.