Keto Crispy Baked Panko Parmesan Chicken Fillets
Golden, crispy chicken breast fillets coated in seasoned panko breadcrumbs and Parmesan cheese, then baked until perfectly tender. The mayonnaise creates an ultra-crispy crust while keeping the meat juicy inside. This healthier alternative to fried chicken delivers maximum crunch with minimal oil, making it perfect for weeknight dinners or meal prep. The Italian seasoning blend adds aromatic herbs that complement the nutty Parmesan, creating a restaurant-quality dish that's ready in under 20 minutes.
Ingredients
Instructions
- 1
Preheat oven to 400°F
- 2
Place chicken fillets on flat surface and brush with mayonnaise
- 3
Mix panko, Parmesan cheese, Italian seasoning, paprika, garlic powder, salt, and pepper in bowl
- 4
Coat fillets evenly in panko mixture and place on parchment-lined baking sheet
- 5
Bake for 12-15 minutes until golden brown and cooked through, flipping halfway
- 6
Serve with marinara sauce or dipping sauce
Tips
Pound chicken fillets to even thickness for uniform cooking and crispier results.
Press panko coating firmly onto chicken to ensure it adheres during baking.
Use wire rack on baking sheet for extra crispiness on bottom of chicken.
Good to Know
Refrigerate cooked chicken up to 3 days in airtight container.
Bread chicken up to 4 hours ahead, refrigerate covered until baking.
Serve immediately while coating is crispy with warm marinara sauce.
Common Mistakes
Don't skip flipping halfway through to avoid soggy bottom coating.
Don't overcook past 165°F internal temperature to avoid dry chicken.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
less crispy texture
FAQ
Can I use frozen chicken fillets?
Thaw completely and pat dry before coating for best adhesion and even cooking.
What if I don't have panko breadcrumbs?
Regular breadcrumbs work but won't be as crispy. Crush cornflakes for extra crunch.
How long does leftover chicken keep?
Refrigerate up to 3 days. Reheat in oven at 350°F to restore crispiness.