The Best Parmesan Chicken Fingers (Low Carb)
This recipe for baked chicken fingers is better than breaded and one you will turn to time and again.
In my never ending mission to eliminate as many carbs as possible from my diet, it has led me to discover some pretty amazing recipes that don’t even make you miss breadcrumbs.
This recipe is super straight forward and simple to make. You don’t need a lot of ingredients and no dredging is involved in eggs and flour. Just absolutely delicious chicken tendies. Enjoy them with my Lazy Tzatziki or some Avocado Dip for a big chef’s kiss experience!
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Low Carb Parmesan Chicken Fingers
Equipment
Ingredients
- 1.75 lbs chicken breasts,
- 2-3 tbs olive oil
- 1/4 cup grated parmesan cheese
- 1/2 tsp each paprika, garlic powder, onion powder, chili powder, dried oregano
- salt and pepper to taste
- 2 oz freshly grated parmesan cheese
Optional:
- lazy tzatziki dip
- parsley, chili pepper flakes + lemon wedges garnish
Instructions
- Preheat your oven or air fryer to 400℉.
- House your freshly grated parmesan in a shallow dish.
- Pat dry your chicken and slice each breast into 2 or 3 thick strips. In a large bowl mix the olive oil, 1/4 cup parmesan and all the spices. Transfer in the chicken pieces and toss to coat all well. Dip each piece into the freshly grated parmesan and then place on your baking sheet, cheese side down. If there is leftover fresh parm, sprinkle it on top of the pieces
- Bake for 15-17 minutes (air fry for 15 minutes). Internal temperature of meat should read 165℉.
Nutrition
Calories: 374kcal | Carbohydrates: 3g | Protein: 48g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 588mg | Potassium: 772mg | Sugar: 0.01g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 191mg | Iron: 1mg
Can I use a regular oven? I don’t have or plan to buy an air fryer.
Hi Margo, absolutely yes you can – instructions are above for oven use! Enjoy!
Hi Stella, i wanted to know what the serving size would be for the nutritional values ? Thank you
Hi Lily, About 2 1/2 strips is a serving size. Enjoy!
Delicious! Quick and easy to make. I made it with your Parmesan Carrots! So good!
Hi Diana, This goes perfect with the carrots! Thanks so much for the review!
Wonderful dish, I used chicken tenders instead of breasts. Great flavors so easy to prepare.
HI Chris, thanks so much for the kind feedback and i’m glad you tried it!
Just had this for lunch. Fabulous. Tomorrow will bethe peas! Love your recipes.
Hi Sally, Glad you enjoyed! Thanks for trying it!
Hi Stella, I followed the recipe but the chicken turned out to be watery when cooked. What have I done wrong? I did pat dry the chicken before coating with seasoning.
Hi Sue, Maybe you overcrowded the pan? The pieces need space for the liquids to evaporate… Sorry it didnt work out for you!
I will have to bake this in the oven. what temperature and how long.
Also, what are the measurements on the spices? 1 teaspoon of each or what?
Hi Lily,
All the instructions are listed above! Enjoy!
Same as Sue – turned out watery, rather than crisp. There seemed to be plenty of room in the pan. It turned out cooke all the way through, but I think it either needed to be on a wire rack or maybe to cook on higher heat to get the browning on the outside?
HI Oliver, sorry it didn’t work out for you and I appreciate you sharing your feedback!
These were soooo flavorful. Will be making again.
Hi Joy, thanks so much for trying the recipe! Glad it worked out and was enjoyed!!
Another hit Stella, thank you. Watching our salt, so next time, I’ll add less or no salt at all since the parm has its own salty taste. Of course, made the Lazy Tzatziki, always so good. Served this with a great big salad with Roka, veggies and avocado. Love my life.
easy and simple, yet soo good!
Hello,
D’où YouTube Speaking France ? Please il love it franchement. Tank you very meuch.
Very delicious, easy and fast 😁 Thanks you
Easy to make and yummy! Loved them!
Help! What am I doing wrong with this recipe? The flavour is delicious but I’ve tried it twice and the Parmesan does not crust to the chicken. Instead the cookie sheet just ends up grease covered and the parm melts all over the sheet! Love the flavors but missing the Parmesan crust!
When you give the calorie count you don’t mention the serving size. Is that the calories for the entire recipe?
This is a tasty receipt but it cannot be done in an oven. I wish it specified that it was done in an air fryer which is why it looks the way it does in the picture. The chicken released a lot of juices while baking in fact at 17 minutes in (when it’s supposed to be done). I had to pour off the juices and crank the oven up to 450. It still did not crisp up and in the end the oven had to be cranked up to 500. It took about 45 mins and while it tasted amazing flavour wise it was now dry which I don’t mind a chewy crispy texture. I’m a pretty great cook so I know what I’m doing but I think it’s the temp and instructions for oven use in this recipe DOES NOT work. So only attempt of using an air fryer. I hope you could maybe make it in the oven and give the right temperature and instructions for the same results?
Hi Mary, I’m so sorry the recipe didn’t work to your satisfaction. Please keep in mind that every oven is different and also throwing on the convection feature on your oven might help…