Air Fryer Keto Parmesan-Crusted Chicken Thighs with Lemon Herb Sauce
"Crisp, golden Parmesan crust meets tender, juicy chicken thigh in this air‑fryer masterpiece—perfect for busy keto evenings. The almond‑flour coating adds a subtle nutty crunch while keeping carbs ultra‑low, and the generous layer of aged Parmesan delivers that rich, cheesy flavor you crave. A quick lemon‑herb drizzle brightens the dish, offering a burst of citrus that balances the richness and keeps the palate refreshed. This recipe is not only keto‑friendly (under 5 g net carbs per serving) but also incredibly simple: a 10‑minute prep, a 20‑minute air‑fryer finish, and a 5‑minute sauce bring a restaurant‑quality dinner to your table with minimal effort. Pair it with roasted low‑carb veggies or a fresh green salad for a complete, satisfying meal that fits perfectly into your low‑carb lifestyle. Pro tip: let the chicken rest for a couple of minutes after air‑frying to lock in juices, and drizzle the lemon‑herb sauce right before serving for maximum flavor impact."
Ingredients
Instructions
Preheat the air fryer to 400°F (200°C) for 3 minutes.
In a shallow bowl, combine grated Parmesan, almond flour, garlic powder, smoked paprika, salt, and black pepper.
Dip each chicken thigh in the beaten egg, then coat evenly with the Parmesan‑almond mixture, pressing gently to adhere.
Place the coated thighs in a single layer in the air fryer basket; spray lightly with cooking spray or brush with a little olive oil.
Air fry for 20 minutes, flipping halfway through, until the crust is golden and the internal temperature reaches 165°F (74°C).
While the chicken cooks, melt butter in a small saucepan over medium heat; add olive oil, lemon juice, lemon zest, parsley, thyme, and red‑pepper flakes; stir for 2 minutes.
Remove the chicken thighs and let rest for 3 minutes; drizzle the warm lemon‑herb sauce over each thigh before serving.
Gather Ingredients
Step by Step
Preheat the air fryer to 400°F (200°C) for 3 minutes.
In a shallow bowl, combine grated Parmesan, almond flour, garlic powder, smoked paprika, salt, and black pepper.
Dip each chicken thigh in the beaten egg, then coat evenly with the Parmesan‑almond mixture, pressing gently to adhere.
Place the coated thighs in a single layer in the air fryer basket; spray lightly with cooking spray or brush with a little olive oil.
Air fry for 20 minutes, flipping halfway through, until the crust is golden and the internal temperature reaches 165°F (74°C).
While the chicken cooks, melt butter in a small saucepan over medium heat; add olive oil, lemon juice, lemon zest, parsley, thyme, and red‑pepper flakes; stir for 2 minutes.
Remove the chicken thighs and let rest for 3 minutes; drizzle the warm lemon‑herb sauce over each thigh before serving.