Gluten FreeDairy FreeLow CarbPaleoKeto

This delicious and crispy keto maple pecan crusted chicken is a full flavored, hearty dinner. Rich in flavor, yet simple to make!

Keto Maple Pecan Crusted Chicken

Dinner is one of my favorite meals to make. I like to spend time creating something so delicious that it puts a smile on all my kids’ faces. Ok, ok, maybe that is stretching it a bit as it is pretty hard to satisfy ALL my 5 kids in one sitting, but this keto maple pecan crusted chicken was one of those rare occasions!

Not only does this taste amazing when you eat it hot for dinner, but it also stores well and warms up great for lunch the next day.

I know sometimes people shy away from baking any sort of breaded or crusted chicken because the task of making it seems daunting.

Let me assure you that this maple pecan chicken is not only easy to make but will taste like you spent hours in the kitchen. Great for guests!

Keto Maple Pecan Crusted Chicken (Paleo)

How to Make Keto Maple Pecan Crusted Chicken

Preheat oven to 400 degrees.

Place coconut flour in a flat bowl or plate and set aside.

In a small bowl, whisk eggs and maple syrup together until very well combined. Set aside.

Keto Maple Pecan Crusted Chicken (Paleo)

In a food processor, combine pecans, cayenne pepper, paprika, salt and pepper. Pulse 2-3 times and set aside.

Prepare chicken by wrapping both sides in plastic wrap. Pound chicken with a meat tenderizer to flatten to about ½ inch thick.

Salt and pepper both sides.

Coat entire chicken breast first in coconut flour, then the egg mixture and transfer to parchment lined baking sheet.

Keto Maple Pecan Crusted Chicken (Paleo)
Keto Maple Pecan Crusted Chicken (Paleo)

Sprinkle on pecans until the entire top half of the chicken is coated.

Keto Maple Pecan Crusted Chicken (Paleo)
Keto Maple Pecan Crusted Chicken (Paleo)

Place in the oven for 15-20 minutes or until coating is golden brown and chicken internal temperature reaches 165 degrees Fahrenheit.

Keto Maple Pecan Crusted Chicken (Paleo)

Garnish with fresh thyme and enjoy.

How to Have Moist Chicken Breasts

One of the biggest complaints with chicken breasts is that they often dry out during baking. There are several reasons for that.

  1. The chicken breasts are cooked at too low of a temperature for too long.
  2. The chicken breasts are too thick.

In this recipe, we bake the chicken at 400 degrees which is the perfect baking temperature for chicken in my experience.

If your chicken breasts are thicker, you can either pound them down a bit or slice them horizontally to make 2 thinner breasts out of a thicker one.

But as is the case in this recipe, we prefer to pound them down. It also makes them more tender.

Keto Maple Pecan Crusted Chicken (Paleo)

Is this Keto Maple Pecan Crusted Chicken Crunchy?

You bet it is! But not TOO crunchy. You can control the crunch by how large of pieces you make your pecans. I don’t like them too crushed because then it is more like a breading.

I prefer small pieces that provide just the right amount of crunch in every bite!

Keto Maple Pecan Crusted Chicken (Paleo)

What to Serve Paleo Pecan Crusted Chicken With?

My favorite way to eat this chicken is over a bed of greens! Simply and tasty.

But if you like your sides ON the side instead of underneath, then pair this lovely chicken with keto broccoli and cheese casserole or a keto bacon Brussel Sprout’s casserole or how about a warm and fluffy keto roll?

All good choices!

Keto Maple Pecan Crusted Chicken (Paleo)

Other Keto Dinner Recipes From The Keto Option

Keto Chicken Tetrazzini

Keto Deep Dish Lasagna

Cheeseburger Soup

Keto Kung Pao Chicken

Keto Chicken Stir fry

Keto Maple Pecan Crusted Chicken (Paleo)

Keto Maple Pecan Crusted Chicken (Paleo)

This delicious and crispy keto maple pecan crusted chicken is a full flavored, hearty dinner.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

Instructions

  1. Preheat oven to 400 degrees.
  2. Place coconut flour in a flat bowl or plate and set aside.
  3. In a small bowl, whisk eggs and maple syrup together until very well combined. Set aside.
  4. In a food processor, combine pecans, cayenne pepper, paprika, salt and pepper. Pulse 2-3 times and set aside.
  5. Prepare chicken by wrapping both sides in plastic wrap. Pound chicken with a meat tenderizer to flatten to about ½ inch thick.
  6. Salt and pepper both sides.
  7. Coat entire chicken breast first in coconut flour, then the egg mixture and transfer to parchment lined baking sheet.
  8. Sprinkle on pecans until the entire top half of the chicken is coated. Place in the oven for 15-20 minutes or until coating is golden brown and chicken internal temperature reaches 165 degrees Fahrenheit.
  9. Garnish with fresh thyme and enjoy.

Notes

If you don’t have a meat tenderizer, you can use a rolling pin or anything that is heavy and non-breakable to flatten the chicken.

You can choose not to use the food processor on the pecans, but I have found that they stick to the chicken much better when slightly more ground.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 456Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 188mgSodium: 218mgCarbohydrates: 7.5gNet Carbohydrates: 2.5gFiber: 5gSugar: 1.5gProtein: 42g

Nutrition is calculated using a third party plug-in. It is best to always validate!

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