Keto “Breaded” Chicken Parmesan and Zoodles
My husband has been requesting this recipe once a week since I threw it together one night as a total fluke of culinary magic. It’s certainly not original, people have been making pork rind crusts for a while, and I’ve been making parmesan crust for even longer.
But one night I combined the two and it has been Italian bliss ever since in our house. The “breading” really does make it crispy! A second trick is to make sure that you cook the chicken on a roaster rack or other oven-safe rack so that it crisps up on all sides and doesn’t stick to the pan, or sit in its own juices.
My final tip is to make sure the zoodles (I love this cheap zoodler but I also love these zoodlers) are only cooked for a few minutes, otherwise they’ll get soft and no fun. They should be slightly crispy and fresh!
Check out the full recipe for my Keto “Breaded” Chicken Parmesan and Zoodles.