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A close-up shot of the finished crispy air-fried chicken served on a white plate over a white marble countertop. The golden crust glistens under the light, garnished with fresh herbs. A small bowl of whipped Greek yogurt sits beside the chicken, ready for dipping.

Keto Air Fryer Chicken Breast Recipe

This Keto Air Fryer Chicken Breast is crispy, juicy, and full of flavor with a crunchy almond-parmesan crust. It’s a quick, low-carb meal perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American, keto
Calories: 351
Ingredients Equipment Method

Ingredients
  

  • 16 ounces boneless chicken breast
  • ¾ cups dill pickle juice optional - I use Bubbies
  • ¾ cup super-fine almond flour
  • ¾ cup parmesan cheese see note
  • ½ teaspoon smoked sea salt or sea salt
  • ½ teaspoon pepper
  • 2 eggs beaten
  • Avocado oil spray

Equipment

  • Air fryer
  • Shallow bowls (for dredging)
  • Tongs
  • Whisk
  • Measuring cups & spoons

Method
 

  1. Marinate chicken breasts in dill pickle juice for 30 minutes (optional but recommended for juiciness).
    A close-up shot of a glass mixing bowl on a white marble countertop, filled with boneless chicken breasts submerged in golden dill pickle juice. A spoon rests on the side of the bowl, and a jar of Bubbies pickles is slightly visible in the background, hinting at the source of the brine.
  2. In one bowl, whisk eggs. In another, mix almond flour, parmesan, salt, and pepper.
    A close-up shot of two glass bowls placed on a white marble countertop. One bowl contains beaten eggs with a fork resting inside, while the other holds an evenly combined mixture of almond flour, grated parmesan, smoked sea salt, and pepper, ready for dredging the chicken.
  3. Dip each chicken breast in the eggs, then coat evenly with the flour mixture.
    A close-up shot of a boneless chicken breast being dipped into the bowl of beaten eggs on the white marble countertop. The chicken is fully coated in the rich, golden egg mixture, preparing it for the next step in the coating process.
  4. Preheat the air fryer to 375°F (190°C) and spray the basket with avocado oil.
    A close-up shot of the same chicken breast being coated in the almond flour-parmesan mixture over the white marble countertop. A hand sprinkles extra coating on top to ensure an even, crisp crust before cooking.
  5. Place chicken in a single layer in the air fryer, avoiding overlap.
    A close-up shot of an air fryer basket placed over a white marble cooktop, lightly sprayed with avocado oil. The coated chicken breasts are arranged neatly in a single layer, ensuring even cooking and crisping in the air fryer.
  6. Air fry for 12-15 minutes, flipping halfway, until golden brown and crispy.
    A close-up shot of the air fryer basket over a white marble cooktop, opened halfway through cooking. A pair of tongs is flipping the golden, crispy chicken breasts, ensuring an evenly browned and crunchy exterior.
  7. Let the chicken rest for a few minutes before serving for the best texture.
  8. Enjoy with your favorite dip or a side of whipped Greek yogurt!
    A close-up shot of the finished crispy air-fried chicken served on a white plate over a white marble countertop. The golden crust glistens under the light, garnished with fresh herbs. A small bowl of whipped Greek yogurt sits beside the chicken, ready for dipping.