Three Baked Breaded Chicken Breast in a bakind dish
Print

Keto Baked Breaded Chicken Breast

Easy baked breaded chicken breast recipe with keto bread crumbs. It's loaded with flavor, lean protein and has only 2 net carbs.
Course Entree
Cuisine American
Keyword Baked Breaded Chicken Breast, breaded chicken recipe, keto breaded chicken
Prep Time 5 minutes
Cook Time 20 minutes
Rest time 15 minutes
Total Time 25 minutes
Servings 6
Calories 345kcal
Author Plating Pixels

Ingredients

  • 6 medium chicken breast halves about 2 pounds total
  • Salt and pepper to taste
  • 1 cup almond meal
  • 1 teaspoon all-seasoning salt
  • ½ teaspoon ground black pepper
  • 4 tablespoons butter

Instructions

  • Sprinkle salt and pepper on both sides of the chicken breast and let sit at room temp for 15-30 minutes. During this time, preheat oven to 375° F and line a baking dish with foil or parchment paper. Set aside.
  • Combine almond meal, seasoning salt, and ground pepper in a bowl, then spread into a thin layer on a plate. Set aside.
  • Heat butter in a small dish in a microwave until melted.
  • Dip chicken into melted butter until both sides are coated. Then dip both sides of chicken breasts into almond meal mixture to evenly coat. Place on the prepared baking dish.
  • Bake for 20-25 minutes, depending on the thickness. Cook to a safe internal temp of 165°.
  • Remove from oven and let sit at room temp 5 minutes before serving.

Notes

  • Use nuts instead of bread crumbs. Nuts such as almonds, pecans or hazelnuts will work.
  • Use store-bought almond meal to save time. Alternately, you can chop or process whole nuts in a food processor to make your own.
  • Be sure to use almond meal, not almond flour, as the texture is better for crumbs.
  • I prefer chicken breast halves as they are thinner. This allows for more breading-to-chicken ratio and speeds up the baking time.
  • Bring chicken breasts to room temperature before baking for more even cooking.
  • Seasoning salts often contain sugar. Use one with no sugar to keep this a keto chicken recipe.
  • Baking at 375° will brown the nuts a bit. Typically I bake chicken breast at a lower temp, but recommend higher for this recipe.
  • Be careful to not overbake and dry out the chicken. Remove from oven as soon as it reaches an internal temp of 160-165°.
  • Let the chicken sit at room temp for 5 minutes before serving to continue cooking a bit and keep in moisture.
  • Serve baked breaded chicken quickly to keep breading from getting soggy.
  • How to store leftovers: Store in a sealed container in the fridge for 1 to 3 days. Freeze for longer storage.
  • How to reheat: Reheat in microwave for about 1 minute and 30 seconds on high. For more crunch and better texter, bake leftovers at 375 for about 10 minutes. Be careful to not overcook.

Nutrition

Serving: 6ounce chicken breast | Calories: 345kcal | Carbohydrates: 4g | Protein: 36g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 116mg | Sodium: 629mg | Potassium: 559mg | Fiber: 2g | Sugar: 0g | Vitamin A: 280IU | Vitamin C: 1.8mg | Calcium: 49mg | Iron: 1.3mg