Keto Maple Pecan Crusted Chicken (Paleo)
This delicious and crispy keto maple pecan crusted chicken is a full flavored, hearty dinner.
Equipment
Ingredients
- 1 lbs chicken breasts ~4-6 pieces
- 1/2 cup coconut flour
- 2 eggs
- 2 tablespoons sugar free maple syrup
- 1 cup pecans chopped
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- Salt and Pepper to taste
- Fresh thyme optional
Instructions
- 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.
- 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.
- 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.
- Garnish with fresh thyme and enjoy.
Video
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
Serving: 1Calories: 456kcalCarbohydrates: 7.5gProtein: 42gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 21gCholesterol: 188mgSodium: 218mgFiber: 5gSugar: 1.5g
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