Air Fryer Chicken Parm (Gluten Free)
This gluten free Air Fryer Chicken Parm is the ultimate weeknight dinner. It is such a universal dish that practically everyone loves! I used almond flour as a substitution for bread crumbs to keep this low carb! This version honestly tastes better than the original. My Air Fryer Chicken Parm can be made in just 30 minutes! It is gluten free too! Each serving is under 350 calories and packed with protein too! Feel free to adjust the seasonings to your liking. I tried to make this as close to the classic Italian chicken parmesan as possible. If you like the sound of this recipe, be sure to try my Low Carb Cheesy Chicken Fritters as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- Chicken - 4 4-ounce chicken breasts, boneless & skinless (16 ounces total)
- Almond Flour - 3/4 cup almond flour. I used the organic fine almond flour by Prozis. You can use the code KATIE10 for 10% off on their website!
- Parmesan Cheese - 1/4 cup of grated parmesan cheese.
- Garlic Powder - 1/4 teaspoon.
- Onion Powder - 1/4 teaspoon.
- Salt & Pepper - 1/2 teaspoon of each, or to taste.
- Italian Seasoning - 2 teaspoons.
- Egg - 1 large egg
- Olive Oil Spray - To help it crisp up in the air fryer.
- Marinara - 1 cup of no sugar added marinara sauce.
- Mozzarella - 1/3 cup of shredded mozzarella cheese.
How To Make It
- In a small mixing bowl, combine the Parmesan cheese, seasonings, and almond flour. In another small mixing bowl, whisk your egg.
- Dip each chicken breast in the whisked egg and then in the almond flour mixture until fully coated.
- Preheat your air fryer and then air fry your chicken at 385°F (2 breasts at a time) for 10 minutes, flip, and then for another 5 minutes. Be sure to spritz the chicken with olive oil spray to help it crisp up!
- Spread the marinara and cheese over the side of the chicken facing up, and then air fry for another 5 minutes or so.
- Serve with your favorite sides and dip your chicken in leftover marinara if desired!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so. You can also reheat this meal in the oven at 250 for 20 minutes or so if you want your coating to stay crispy!
My favorite storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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This Low Carb Air Fryer Chicken Parm is the ultimate weeknight dinner. It is such a universal dish that practically everyone loves! I used almond flour as a substitution for bread crumbs to keep this low carb! This version honestly tastes better than the original. My Air Fryer Chicken Parm can be made in just 30 minutes! It is gluten free too! Each serving is under 350 calories and packed with protein too! Feel free to adjust the seasonings to your liking. I tried to make this as close to the classic Italian chicken parmesan as possible. If you like the sound of this recipe, be sure to try my Low Carb Cheesy Chicken Fritters as well!
- 16 oz chicken breasts (boneless, skinless)
- 3/4 cup almond flour (I used the organic fine almond flour by Prozis. You can use the code KATIE10 for 10% off on their website!)
- 2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup parmesan cheese (grated)
- 1 egg (large)
- olive oil spray
- 1 cup marinara sauce (organic, no sugar added)
- 1/3 cup mozzarella cheese (shredded)
In a small mixing bowl, combine the Parmesan cheese, seasonings, and almond flour. In another small mixing bowl, whisk your egg.
Dip each chicken breast in the whisked egg and then in the almond flour mixture until fully coated.
Preheat your air fryer and then air fry your chicken at 380°F (2 breasts at a time) for 10 minutes, flip, and then for another 5 minutes. Be sure to spritz the chicken with olive oil spray to help it crisp up!
Spread the marinara and cheese over the side of the chicken facing up, and then air fry for another 5 minutes or so.
Serve with your favorite sides and dip your chicken in leftover marinara if desired!
Servings 4
- Amount Per Serving
- Calories 347kcal
- % Daily Value *
- Total Fat 18.4g29%
- Saturated Fat 3.2g16%
- Cholesterol 65.4mg22%
- Sodium 223.1mg10%
- Total Carbohydrate 7.7g3%
- Dietary Fiber 2.8g12%
- Sugars 1.9g
- Protein 34.5g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.