Low Carb Breaded Chicken Recipe

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So many of us are focused on what we’re eating right now and for me personally one of my challenges has been to lower carbs in my diet. I LOVE carbs but my body doesn’t so I’ve been trying out new low carb recipes to recreate some of our favourites. Today I’m sharing one that’s a hit with our family, this Low Carb Breaded Chicken Recipe which uses almond flour instead of the usual.

I hope you all enjoy this…the Psyllium husk powder is optional totally optional, and it can be found at any health food store. In case you didn’t know, it’s a fiber that’s ground to a fine powder and helps bulk up certain things. So, the chicken is breaded with Almond flour and will work perfectly fine without the psyllium powder… I just find the powder sticks to the chicken skin a bit more and makes the breading a bit more “thick” like traditional breaded chicken.

Low Carb Breaded Chicken Recipe


  • 4 chicken legs
  • 4 chicken thighs
  • ½ cup almond flour
  • 2 tbsp. Psyllium husk powder (optional)
  • 1 tsp seasoned salt
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • 1 tsp thyme, dried
  • as desired pepper


  1. Preheat oven to 375
  2. In a bowl, combine the almond flour, psyllium powder, seasoned salt, garlic and onion powder, thyme and pepper. Mix well. Transfer to a plastic bag or container with a lid.
  3. Drop each piece separately into the seasoning mix and shake it around for even coverage. Do this for each piece of chicken and lay them out on a parchment lined baking sheet.
  4. Bake the chicken for 35 – 40 minutes or until the chicken is no longer pink and the juices run clear.
  5. Remove from oven and let rest for 5 minutes before serving.


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