Oven-Fried Chicken with Almond Flour and Parmesan Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Moist chicken pieces coated in a crispy almond flour and Parmesan crust, baked to a golden finish without frying. This american-inspired chicken (keto, low carb) ready in about 60 minutes pairs bone-in, skin-on chicken thighs, large eggs, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 American cuisine 460 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a shallow bowl, whisk together 2 large eggs and 2 tablespoons mayonnaise until smooth.
  2. Step 2: In a separate bowl, mix 1 1/4 cups almond flour, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Step 3: Dip each of the 6 chicken thighs into the egg-mayo mixture, coating thoroughly, then dredge in the almond flour mixture, pressing lightly to adhere.
  4. Step 4: Arrange the coated chicken thighs on the prepared baking sheet. Lightly spray the tops with olive oil spray to promote browning.
  5. Step 5: Bake for 35-40 minutes, turning once halfway through, until the crust is golden and the internal temperature reaches 165°F (74°C).
  6. Step 6: Remove from oven and let rest 5 minutes before serving to keep the chicken juicy and the crust crisp.

Frequently asked questions

How long does Oven-Fried Chicken with Almond Flour and Parmesan Crust take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Fried Chicken with Almond Flour and Parmesan Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Oven-Fried Chicken with Almond Flour and Parmesan Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Fried Chicken with Almond Flour and Parmesan Crust for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Fried Chicken with Almond Flour and Parmesan Crust keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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