HOW TO MAKE EASY KETO CHICKEN PARMESAN CASSEROLE
This is the best keto chicken parmesan recipe with crispy breaded chicken thighs and layers and layers of marinara and gooey mozzarella cheese and parmesan cheese, of course! I love to make this low carb meal on the weeknights for my family. It comes together quickly and everyone enjoys it.
In this video, I show you how to make keto chicken parmesan from chicken thighs. Chicken thighs are my favorite cut of the chicken because they have a higher fat content than chicken breasts and are more flavorful too. The chicken thighs are coated with a keto breading mixture made of almond flour, ground pork rinds and grated parmesan cheese. The breaded chicken thighs are fried in avocado oil and then layered with marinara sauce and cheese.
This recipe is for low carb chicken parmesan can also be meal prepped. I like to make two batches. One to eat now and one to freeze and eat later!
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KETO CHICKEN PARMESAN RECIPE
2 pounds boneless, skinless chicken thighs
½ cup almond flour or coconut flour
3 eggs
1 ½ cups ground pork rinds
½ cup grated parmesan cheese
avocado oil or ghee for frying
2 cups low sugar marinara sauce or keto pizza sauce
1 cup shredded parmesan cheese
½ pound fresh mozzarella cheese, sliced
Preheat 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.
Place 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.
Season each chicken thigh with salt and pepper. Dip a piece in almond flour to evenly coat with a light dusting of flour.
Dip the floured chicken thigh in the egg mixture.
Finally dip the chicken in the pork rind and parmesan cheese mixture to evenly coat.
To 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.
Cook the thighs until golden brown, turning halfway through. Transfer to a paper towel lined plate when done.
To 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.
Bake until cheese is golden and bubbling, about 40 minutes. Let cool before serving.
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