Low-carb Parmesan Chicken

Low-carb Parmesan Chicken

Light and crispy on the outside and tender on the inside this Low-carb Parmesan Chicken is a must try! It’s made in under 10 minutes and is low-carb and keto at only 1 carb per serving.



1 skinless Chicken Breast

1 Egg

1 tbsp Water

1 tsp Garlic, chopped

1 tsp Italian seasoning

1/2 tsp Salt

1/2 tsp Black Pepper

2 cup Parmesan Cheese, grated

2 tbsp Olive Oil or Olive Oil Spray


1. Cut each chicken breast in half and pound to about 1,5 cm thick.

2. Beat egg and water in a shallow bowl until blended.

3. Add garlic, salt and pepper and whisk to blend.

4. Place parmesan in another shallow bowl.

5. Dip each piece of chicken breast in egg mixture making sure to coat.

6. Allow excess egg to drip off.

7. Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.


  • Place olive oil in a large pan over high heat.
  • Place the chicken breasts in the pan and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
  • Lightly press with spatula then turn over and again do not move until browned.
  • Lightly press with spatula and remove to serving plate.


  • Place the chicken breasts in an even layer in the air fryer basket. Spray the tops with olive oil spray.
  • Fry at 180 degrees for 10 minutes or until golden and crispy on both sides.


  • Fry in batches. It’s important to give the chicken breasts room in the air fryer or pan because they won’t crisp as nicely if they’re crowded. Cook two or three at a time if they don’t all fit comfortably.
  • Serving suggestions: Serve with a healthy portion of vegetables or greens salad. 
  • This recipe is suitable for anyone following a keto, banting or low-carb eating plan. 
  • Chicken can be replaced with your choice of fish or veal. 
  • To freeze: Once cooled, place the chicken breadts in a ziplock bag or airtight container and store them in the freezer for up to 6 months. Remember to let them thaw overnight before reheating.
  • Leftover ideas: Use leftover pieces in a sandwich with a marinara sauce and mozzarella or chop them up and use them as a protein-packed topping on a salad. 

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