Keto Parmesan Chicken Fettuccine

This almost seems like a repeat recipe. In fact, it’s quite different. In the previous parmesan chicken recipe we use pork rinds to get the crunch. Today, we are using parmesan grated cheese and a little bit of almond flour to get the fantastic crust. I feel if you want that authentic Italian taste, this is the way to go. Paired with our homemade Keto Alfredo sauce and zoodles, this makes a gem of a meal.

Ingredients:

Parmesan Chicken

  • 3 large boneless skinless chicken breasts
  • 1 cup almond flour
  • 6 oz grated parmesan cheese
  • 3 large eggs
  • McCormick Garlic/Herb/Black Pepper/Sea Salt seasoning to taste

Keto Alfredo Sauce

  • 1 cup heavy cream
  • 6 oz. grated parmesan
  • 2 tbs grass fed butter
  • salt/pepper to taste

Fettucinie

  • 2 medium zucchini

Instructions:

Start by preparing your chicken. If you didn’t buy tenders, then slice your breast into the size you want. I buy breasts and tender myself because it is much cheaper. Just do the extra work, save yourself some money.

Prepare your batter station. You will need your eggs beaten and seasoned, your almond flour in a separate dish, and your grated parmesan in a separate dish as well.

Start by placing your chicken in the almond flour and coat all sides. Dip into your egg, let excess drip off. Place on your parmesan and coat all sides of the chicken. Place on your air fryer rack. Repeat until all of your chicken is battered. Then hit them with a little more seasoning.

Put your chicken in your pre-heated air fryer and cook at 400 for 12 minutes. If you do not have racks, then you will need to flip halfway. I also suggest spraying your rack with olive oil spray as the parmesan likes to stick.

While your chicken is cooking, get your zucchini and zoodle them. Choose whichever size blade you want your noodles. We used the fettuccine blade tonight. We use this one found on Amazon –>> https://amzn.to/3ixq1DB

Once you have made your zoodles, cut them up a little bit to make them easier to eat. On the stove top, heat up a pan and put olive oil in the pan. Throw your zoodles in, add some salt and pepper and cook for just a few minutes. You don’t want them soft and mushy but you want them heated up. I suggest high heat to heat them up quickly. If you have water at the bottom when your are finished, just simply drain it off. Also, I wouldn’t cook these until you are just about ready to eat. That is also another way to ensure they aren’t soggy.

Now we are onto the alfredo sauce. On the stove top, put your butter into a pot and melt. Add some garlic powder, salt, and pepper. Once your butter is melted, pour in your cup of heavy cream. Stir until ingredients are mixed and then add your grated parmesan. Cook on low for about 8 minutes, stirring frequently. Do not let it sit too long as it will stick to the bottom of the pan.

Plate up and enjoy. If you have any questions or suggestion, leave a reply or fill out the contact form!

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Guru Crunchy Parmesan Chicken

There’s so much to love about this dish. Heck, there’s so much in this dish. When you want parmesan chicken, zoodles, garlic bread, and alfredo sauce, you just stack it all up. I have finally found the winning breading for the best tasting, crispiest chicken crust. Honestly, you can have this chicken on anything. It is going to be great on a salad, a chaffle sandwich, by itself to dip.. really, anyway you want it! I hope you enjoy it as much as I do. Below will be the recipe for the chicken only as you can search for the alfredo sauce and white bread chaffle in a separate post. The only thing we done differently on the chaffle is adding in garlic powder to give it a garlic bread taste!

Ingredients:

Batter

1 big bag of Kroger pork rinds (plain or spicy); 1 cup parmesan; 4 tbs almond flour; 2 eggs; seasonings of choice

Pack of chicken tenders (11 each)

Instructions:

Put an entire bag of pork rinds into your blender/processor. Add 4 tbs almond flour and 1 cup of parmesan cheese to the pork rinds. Blend until your pork rinds are in an almost powder state. Remove from blender and put into a large bowl. In a separate bowl, crack your 2 eggs and beat them. Add your seasonings directly to your egg.

Dip your chicken into the egg and then directly into your pork rind mixture, coating both sides generously. Place into air fryer and season the outside this time. Air fry for 12 minutes, flipping halfway.

Pull out once cooked and place on a wire rack. This helps them crisp up more. Plate with your favorite side or sides and enjoy.