Go Back

Parmesan-Crusted Air Fryer Keto Chicken Breast

Chicken breast brushed with mayo for extra juiciness, pressed into a Parmesan and almond flour crust, and air fried to a crisp golden shell.
Print Recipe
Prep Time 12 minutes
Cook Time 14 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts about 1.5 lb, pounded to 3/4 inch
  • 1/3 cup mayonnaise or 2 beaten eggs
  • 2/3 cup finely grated Parmesan the sandy kind
  • 1/3 cup super-fine almond flour
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp lemon zest
  • lemon wedges to serve
  • 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. Brush each breast with a thin, even coat of mayonnaise (or dip in beaten egg).
  3. Press each piece firmly into the Parmesan combined with the almond flour, garlic powder, onion powder, smoked paprika, oregano, salt, pepper, and lemon zest, 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

Mayo binder keeps the meat noticeably juicier than egg alone.
Sandy grated Parmesan, not the fluffy shredded kind.
Pull at 160 to 165°F and rest 3 minutes.