Crispy Baked Chicken Cutlets Without Breadcrumbs – A Low-Carb Option

Craving crispy chicken cutlets but trying to stay low-carb or gluten-free? This easy recipe for crispy baked chicken cutlets without breadcrumbs gives you all the crunch without the carbs. Whether you’re following a keto diet, avoiding gluten, or just looking for a lighter dinner, this dish is a winner. By swapping out traditional breadcrumbs for almond flour or crushed pork rinds, you get that golden, satisfying crust without any grains. These low-carb baked chicken cutlets are oven-baked, not fried, so they’re healthier but still incredibly juicy and flavorful. Perfect for busy weeknights, family meals, or meal prep, this recipe proves you don’t have to give up your favorites to eat clean.

What Makes This Recipe Low-Carb and Gluten-Free?

Instead of traditional breadcrumbs, we use almond flour or crushed pork rinds to coat the chicken, creating a golden, crispy crust with no grains or gluten. These low-carb baked chicken cutlets are baked, not fried—making them a cleaner, healthier choice for family meals or weekly meal prep.

Why You’ll Love This Recipe

• Low-Carb & Keto-Friendly: Perfect for those watching carbs.
• Oven-Baked, Not Fried: Healthier, but just as crispy.
• Gluten-Free Coating: Ideal for gluten-sensitive eaters.
• Easy Prep: Simple ingredients and fast cooking time.
• Versatile Flavor: Customize with your favorite herbs and spices.

Directions

Step 1: Prep the Chicken

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Season chicken with salt, pepper, garlic powder, and paprika.

Step 2: Coat the Cutlets

• Beat the egg in a bowl.
• Place almond flour or crushed pork rinds in another bowl.
• Dip chicken in egg, then press into flour until well-coated.

Step 3: Bake to Crispy Perfection

• Place coated cutlets on the baking sheet.
• Lightly spray with cooking spray or drizzle with olive oil.
• Bake for 20–25 minutes, flipping halfway through, until golden and cooked to 165°F (74°C).

Step 4: Rest & Serve

• Let the cutlets rest for 5 minutes.
• Serve with lemon wedges, a green salad, or cauliflower mash.

Flavor Variations to Try

For Italian flair, add oregano and basil to your coating. Craving spice? Mix in chili powder or cayenne. Want a cheesy crust? Blend in Parmesan with almond flour. These gluten-free baked chicken cutlets are endlessly adaptable to your cravings and pantry staples.

Tips for the Best Low-Carb Chicken Cutlets

• Pound the chicken evenly for uniform cooking.
• Use crushed pork rinds for the crispiest texture.
• Don’t skip the oil spray; it helps create a crunchy exterior.
• Let them rest after baking to keep them juicy.

Enjoy Crispy Chicken Without the Carbs

These low-carb baked chicken cutlets are everything you want in a comfort meal—crispy, juicy, and full of flavor—with none of the carbs or gluten. Perfect for clean eating, meal prep, or a weeknight dinner, this recipe brings all the crunch you love in a healthier way. Looking for more healthy options? Check our Low Carb Keto Friendly page.

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