Say goodbye to boring weeknight dinners! If you’re searching for a meal that’s ridiculously easy, packed with flavor, and ready in about 30 minutes, you’ve found it. These Garlic Parmesan Chicken Fingers are a game-changer. We’re talking tender, juicy chicken coated in a savory, crispy crust of Parmesan cheese, garlic butter, and herbs. It’s a low-carb, keto-friendly recipe that the whole family will devour. Get ready for your new go-to chicken dish!
Ingredients
• 2 lbs / 900g chicken breast, boneless and skinless
• 1 cup / 100g grated Parmesan cheese
• 4 oz / 113g butter
• 4 cloves garlic, finely minced
• 2 tbsp / 30g fresh chopped herbs, such as parsley or thyme
• 1 tsp / 2g chili powder
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper for easy cleanup.
2. In a small skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to let it brown. Remove from the heat and set aside.
3. In a shallow dish, combine the grated Parmesan cheese, chopped herbs, chili powder, salt, and pepper. Mix until evenly distributed.
4. Cut the chicken breasts into even, finger-sized strips.
5. Working one at a time, dip each chicken strip into the melted garlic butter, allowing any excess to drip off. Then, press the strip firmly into the Parmesan mixture, coating all sides completely.
6. Arrange the coated chicken fingers in a single layer on the prepared baking sheet, ensuring they are not touching.
7. Bake for 25-30 minutes, flipping them halfway through, until the chicken is cooked through and the coating is golden brown and crisp.
Nutritional Information
• Serves: 4
• Calories: 121
• Fat: 6.6g
• Carbohydrate: 0.6g
• Dietary Fiber: 0g
• Net Carbs: 0.6g
• Protein: 14.2g
• Per serving. This is an estimate and may vary.
Pro Tips
• For the crispiest results, use freshly grated Parmesan from a block. Pre-shredded cheeses contain anti-caking agents that can prevent a perfect golden-brown crust.
• Don’t overcrowd the pan. Leave space between each chicken finger to allow hot air to circulate, ensuring they bake evenly and get crispy rather than steam.
• These are perfect for meal prep. Store cooked fingers in an airtight container in the fridge. For best results, reheat in an air fryer or oven at 375°F / 190°C for a few minutes to restore their crispiness.
• Serve with your favorite low-carb dipping sauce, like a creamy ranch, marinara, or a zesty aioli.
FAQ
Q: Are these chicken fingers keto-friendly
A: Yes, this recipe is specifically designed to be keto-friendly and low-carb. It uses a crust made from Parmesan cheese instead of traditional breading, resulting in only 0.6g of net carbs per serving.
Q: Can I make these in an air fryer instead of the oven
A: Absolutely. An air fryer is a great way to make these chicken fingers extra crispy. Cook them in a single layer at 375°F / 190°C for about 15-20 minutes, flipping halfway through, until the chicken is cooked and the coating is golden brown.
Q: Why is freshly grated Parmesan recommended
A: For the crispiest results, freshly grated Parmesan from a block is best. Pre-shredded cheeses often contain anti-caking agents that can prevent the coating from browning and crisping up properly.
Q: How do I store and reheat leftovers
A: Store cooked chicken fingers in an airtight container in the fridge. To get them crispy again, reheat them in an oven or air fryer at 375°F / 190°C for a few minutes until heated through.
