Description

Shhh….don’t tell the family. They won’t believe that this Air Fryer Chicken Breast isn’t fried. Or that it is gluten-free, grain-free, low-carb and keto-friendly.

Ingredients

Scale

16 ounces boneless chicken breast
3/4 cups dill pickle juice
3/4 cup super-fine almond flour
3/4 cup parmesan cheese
1/2 teaspoon smoked sea salt
1/2 teaspoon pepper
2 eggs, beaten
Avocado oil spray

Instructions

Step: Wash chicken and place in a zip-top bag.
Step: Using a meat mallet, pound to a uniform thickness, about 1/2 inch.
Step: Place chicken in a bowl and pour pickle juice on top of it. Allow to brine in the refrigerator for up to two hours. (You may skip this step if desired.)
Step: Preheat air fryer to 390 degrees.
Step: In a shallow dish, combine almond flour, parmesan cheese, salt, and pepper.
Step: In a separate shallow dish, beat eggs.
Step: Drain chicken and pat dry with paper towels. Coat with eggs and then dredge in the almond flour mixture. Use your fingers to gently press the coating into the chicken.
Step: Spray both sides of the chicken with oil.
Step: Spray the Air Fryer with oil, and add chicken. Cook for 6 to 7 minutes.
Step: Carefully flip with a spatula. Re-spray and cook an additional 6 to 7 minutes, until golden and crispy and the internal temperature is at least 160° F.
Step: Allow to rest for at least 5 minutes before serving.

Notes

The quality of the Parmesan Cheese will impact the flavor tremendously; aged Parmesan is recommended. If cooking in an oven, bake at 400°F for 20 minutes per side. The chicken can be coated ahead of time and refrigerated for up to one day.

Prep Time: PT15M
Cook Time: PT14M
Category: Main
Method: Air Frying
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 351 kcal
Sugar: 1 g
Sodium: 726 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 182 mg

Keywords: keto, low-carb, air fryer, chicken, gluten-free, crispy