1-First Step: Prep your chicken and set up your coating station. Pound the chicken breasts to about 1/4-inch thickness. This helps them cook evenly and stay tender. Season the chicken with 1/2 teaspoon salt. Then set up two bowls or shallow dishes: one for the eggs and one for the dry coating.

2-Second Step: Coat the chicken for that crispy, low carb crust. Lightly coat each chicken piece in some almond flour. Then whisk the 3 large eggs in one bowl. In the other bowl, mix the remaining 2 cups almond flour, 1/2 cup parmesan cheese, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Dip each chicken piece in the eggs, then coat completely in the dry mixture.

3-Third Step: Cook the chicken using your preferred method. Choose the method that fits your day. Frying gives the crispiest coating, but baking and air frying still deliver great results. Option A: Fry for the classic golden crust. Heat 2 tablespoons oil over medium heat. Fry chicken for 2 to 3 minutes per side until golden. Drain on paper towels so the coating stays crisp. Option B: Bake for a hands-off approach. Bake the breaded chicken at 350°F for 20 minutes, flipping halfway. Option C: Air fry for quick crisping. Air fry at 400°F for 10 minutes, flipping halfway.

4-Fourth Step: Add sauce and cheese, then finish baking. Preheat the oven to 400°F. Place the cooked chicken on a lined baking sheet. Top each piece with:* 2 cups sugar-free tomato sauce* 1 1/2 cups freshly sliced mozzarella cheese* 1/3 cup parmesan cheese. Bake for 10 to 15 minutes, until the cheese melts and browns.

5-Final Step: Serve it hot with keto-friendly sides. Serve immediately so the crust stays crunchy under the melty cheese. This low carb chicken parmigiana is excellent with keto pasta, zucchini noodles, or low carb fries.