With the best macro tracking app for the Keto diet, never be left wondering if you’re “doing Keto right”.
Pat your chicken breast dry and roughly chop it into a few manageable pieces. In a food processor, combine the chicken, salt, pepper, paprika, mustard powder, onion powder, and parsley until you have a consistent blend. Don’t blend the chicken into a paste!
Line a sheet tray with parchment paper. Divide the chicken mixture into 4 portions and shape them into patties. The easiest way is to form the chicken into a ball, and then press it into a patty shape on the sheet tray. Set the chicken patties in the freezer to freeze for at least 6 hours. It may be best to do this overnight.
On the day of cooking, prepare the egg wash and breading mixture by whisking 2 eggs together in a bowl and combining 1 cup almond flour and 1 cup parmesan cheese together on a wide plate. You will not use all of the egg and breading.
Dip each chicken patty in the egg, then coat them in the almond flour mix before returning them to the lined sheet tray. Make sure you allow the egg to run off the patties before coating them in flour to avoid any liquid pooling. Return the breaded chicken patties to the freezer for 1-2 hours – enough time to let the egg and breading completely freeze.
When it’s time to bake the chicken patties, preheat an oven to 375 degrees. Place the frozen tray directly into the oven, and bake for 60-75 minutes, flipping the patties over halfway through. The baked breading will be slightly thick with a bit of a snap when you cut/bite into it.