Keto Chicken Parmesan
Keto Chicken Parmesan Ingredients
Keto Chicken Parmesan Directions
1Preheat oven to 400 degrees. To get thinner cuts of thighs, place the thigh in a ziploc bag or between two pieces of plastic wrap or parchment paper. Using a mallet or rolling pin, pound the meat until the chicken is ¼ inch thick.
2Place almond flour in a shallow dish. Place eggs in a second shallow dish and beat. Place ground pork rinds and grated parmesan cheese in the third shallow dish and mix until combined.
3Season each chicken thigh with salt and pepper. Dip a piece in almond flour to evenly coat with a light dusting of flour.
4Dip the floured chicken thigh in the egg mixture.
5Finally dip the chicken in the pork rind and parmesan cheese mixture to evenly coat.
6To a large skillet, add ½ inch of avocado oil or ghee. Heat over medium high heat. The oil is hot enough when a small piece of the breading mixture sizzles in the skillet. Start adding in the chicken thighs to the pan. Only add in enough thighs to allow for evenly cooking. Have about ½ inch room around each thigh. You will have to cook the thighs in batches.
7Cook the thighs until golden brown, turning halfway through. Transfer to a paper towel lined plate when done.
8To a large casserole dish, add a thin layer of marinara sauce to the bottom. Sprinkle ⅓ the parmesan cheese over sauce. Place half of the breaded chicken thighs over the parmesan cheese layer and top with half of the mozzarella slices. Spoon half of the marinara sauce on the mozzarella layer and sprinkle with another third of the parmesan cheese. Repeat layers one more time ending with a final layer of sauce and parmesan cheese.
9Bake until cheese is golden and bubbling, about 40 minutes. Let cool before serving.