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
Hungry for more?
Absolutely delicious
Glad you liked them Cindy!
Yasso Stella
Ti Kanis
I did the Parmesan Chicken fingers they where so so good.
I an half greek by the way
Thank you for all your recopies
Yiasou Sandra!
Thanks so much for the lovely comment and support! I’m so happy the chicken fingers were a winner for you! CheerS!
This is a great recipe… I used the air fryer but took it up to 415 degrees
Thank you so much!!!
Hi Luttie, I’m so glad the recipe worked out nicely for you! Thanks for sharing your feedback about the air fryer too!
This is super tasty! ♡
Sssooooooo delicious!
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…
I had the same issue in the oven. I wish I would’ve read your comment prior to baking in the oven.
Hello! Can’t wait to try this out tonight. Sounds delish! For those of you that had trouble with cookingthe chicken, the recipe DOES state that the recipe is for an Air Fryer.