Can this Chicken Parmesan save you from Mobsters? 🐔🧀 { Low-Carb, Keto, Gluten-Free }
Вставка
- Опубліковано 4 вер 2024
- No need to miss out on chicken parm, because we can make it low-carb, keto, and gluten-free - and it is AMAZING!
www.blacktiekitchen.com for this recipe and more!
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INGREDIENTS
- boneless chicken breasts
- Parmesan cheese
- pork rinds for grinding (or if you prefer to buy it premade on Amazon: amzn.to/3sQF1Cr)
- Italian seasoning (Amazon: amzn.to/2M1LY31)
- coconut flour (Amazon: amzn.to/2KNVjeg)
- 2 eggs
- heavy cream
- marinara sauce
- low moisture mozzarella
- lots of olive oil
** NOTE: there are NO measurements because it depends on the amount of chicken you are making! The only measurement that really matters is the Parmesan cheese to pork rind ratio: aim for a 50/50 split **
HARDWARE
- Cast iron skillet or meat mallet (Amazon: amzn.to/2NwlaIB)
- three large containers
- box grater (Amazon: amzn.to/3qKFsMB)
- Casserole Dish (Amazon: amzn.to/369HA8T)
- non-stick skillet
- plastic wrap
DIRECTIONS
1. Crack the two eggs into a vessel and add some heavy cream. Scramble until they are evenly mixed.
2. In a separate container, add some coconut flour and set aside.
3. In a third container, grate parmesan cheese and add pulverized pork rinds (pork panko) to achieve a 50/50 combination. Add Italian seasoning until you feel it looks good!
4. Butterfly your chicken breasts and cut in half. Remove any gristle, skin, gnarliness.
5. Lay the breasts on a flat surface, cover with plastic wrap, and hammer with a meat hammer or a skillet. You want all your breasts to the same thickness, at a maximum of a quarter inch thick.
6. Setup your vessels from left to right: coconut flour, eggs, bread crumbs, plate.
7. Dredge each chicken breast in the coconut flour until all the knocks and crannies are covered in coconut flour.
8. Remove the breast and place into the egg bath. Again, make sure its covered well with the eggs.
9. Place the chicken breast into the Parmesan/pork rind mixture and cover well. Then remove and set on a plate.
10. Heat a large nonstick skillet with copious amounts of olive oil - we are going to pan fry the chicken.
11. Once the oil is hot, slowly place a piece of chicken so that it drops away from you. It should sizzle but not splatter.
12. Cook each side of the chicken for 3-4 minutes and until the crust is a nice golden color.
13. Remove the chicken and place into an oven save dish (such as a casserole dish).
14. On your last piece of chicken, set your oven to Broil on High.
15. Place marinara sauce atop your chicken breasts and cover with your desired amount of mozzarella cheese.
16. Optionally grate some more Parmesan cheese on top.
17. Broil in the oven until the mozzarella is to your desired golden color.
18. Remove and enjoy!
NOTE: use low-moisture mozzarella! Fresh mozzarella has too much moisture and will leave your chicken parm a wet mess! It also won't brown like low moisture mozzarella will!
Try this recipe and let me know how it turns out below in the comments! Also, let me know any recipes you'd like to see!
Amazon links are affiliate links. I make a very small commission from each sale at NO cost to you. This helps me keep the lights on and keep making videos!
OK being an Italian American I laughed so hard I had to rewind 4 times not to miss anything! You are truly multi talented! Cook, Scientist, Writer, Actor, Comedian, Vocal Talent and of course Videographer and Editor! Thank you for sharing your talents!
Thanks Charlene! Glad you enjoyed it =)
My thoughts are the same👌
I have binged on your channel with immense joy. The world needs a whole lot more of you....
Haha thanks! ☺️
Completely agree!
Aww, you all make my day ☺️
There's already three of him in this one video! Ha ha - but I agree, though ;)
@@cathymutis2368 hahah. I never thought of it that way. :)
This is the first keto cooking channel that has made me literally LOL - "fancy schmancy pants" - too hilarious! BTW: Steve from Serious Keto sent me... ;)
Haha thanks Wendy! Glad to have you here from Steve's channel!
Ah , the lore keeps expanding.
The Black Tie Kitchen cinematic universe or The Cinematic Black Tie universe or CBT for short not to be confused with the other CBT.
Haha we need a good name!
SaaS Software CEO here. Loved the EBITDA joke. Didn't see that coming. Love the recipes. Thanks Mr. BT
BEST COOKING CHANNEL.
I dont plan on it! Thanks 😄
Wow the amount of time and creativity that you put into these videos are truly award-worthy
Thanks! Dont know about awards, but they DO take a lot of time 😄
I totally agree 😁😇🤗☺
You are so entertaining with the way you deliver your recipes. So different from everyone else's boring hum drum keto recipe channels on UA-cam. Your videos are funny, entertaining, informative and refreshing. Loving the different costumes, characters and english accent narration.😊
Thanks Ingrid 😄
Dude! Not only are you testing and perfecting the BEST Keto recipes you are an editing genius and funny AF! Great stories, great acting and great FOOD! I applaud you! We want MORE! 👏🏻👏🏻👏🏻👏🏻
Yeah I was sold the second Joe and Fat Mike showed up 🤣 Smart man, that Fat Mike, bringing his own wine glass. No chance for you to coat the inside of his glass with cyanide 😉
Looking forward to act 2 and dessert... I would say "break a leg", but not sure that's appropriate given the situation 😄
Fat Mike is experienced 😂
@@BlackTieKitchen Well, he learned from the best 😉😄
Haha 👍
🤣
I don’t know how it is that I’ve only just recently discovered your channel, but good lord your content is fantastic! The recipes looks delicious, the added comedy, your scripts, video quality, narration, this is probably the highest quality keto cooking channel I’ve found in years.
Thanks Maribel! 😄
😂👍🏻 how does this not have more likes?! Entertaining yet informative! This man needs support! Share, like and make comments.
Thanks Sonia! 😄
I've never seen chicharon used as a breading alternative, I'm not even keto to consider it, that sounds like the best idea ever???? Mindblown.
It's a really good alternative. It's basically additional protein, crispy, and absolutely tasty
The editing keeps getting better and better! Ah can't wait for the dessert 😍 Also would love to see more fish recipes in future videos 😋
Thanks! I need to get my fishing rod in order... I do have a saltwater fishing class scheduled... Sooooo maybe something interesting scheduled 😜
Phenomenal editing!! Love the multiple acting roles, very Eddie Murphy-esque. Great work!!
Haha I didnt even think about that - Eddie back in the day 😂
Your videos are literally the only cooking UA-cam videos that made me laugh out loud. Great humor. Subscribed
Haha awesome! Glad I can make you laugh 😄
Another fantastic video Dennis! Each one seems to surpass the previous one so you're setting the bar higher each time, but somehow you manage to clear the bar without even a brush. Nice work and looks delicious!
Oh man... I need to keep practicing my jumping skills then! Haha thanks, I appreciate your support!
My husband & I your channel. I made this recipe and my husband & I think it’s the best chicken Parmesan we have ever had. Doesn’t taste like a keto version. Delicious! Thank you for your great recipes!!!!
Glad you all enjoyed it!
I tried this one tonight and I have a new favorite! I had it with, and without sauce and I gotta say I prefer it without sauce. It’s basically a really good chicken tender and the crunch on this was unreal. I did leave one un-eaten though, because... mobsters.
Hahaha! Glad you enjoyed it! I think it's as close as we can get to a 'panko' style seasoning, so as you realized, it works really well solo!
I just made this recipe! I am eating it, right now. It's really delicious! And it's like "real food", like I might get at a restaurant; practically elegant, even. Very nice recipe. Thank you so much, Black Tie Kitchen!
I didn't feel like making a trip to buy coconut flour. So I substituted almond flour. The dish was still great but I don't know what it would have been like, with coconut flour. Next time...
I did find that I actually used about 1.5 ounces of Mac's Original pork skins, ground finely, and about a half cup of parmesan. I had made twice that much and it looked like more than I would need so before I started breading the chicken I bagged half of it and put it in the fridge, for another batch that I will make soon. Of course, it depends on how much chicken you have.
The only chicken breasts that I had on hand were the cheap, boneless, skinless frozen type that come in a big bag, from Mall Wart. The ones I selected seemed very thin, already, so I skipped the butterflying step. Unfortunately, they puffed up to about three quarters of an inch thick (19 mm), while frying. So then I decided I should fry them longer, to try to make sure that they were fully cooked. I let them cook for five minutes per side. The result was great.
This a wonderful addition to my keto repertoire! Thanks, again!
Awesome! Glad they turned out well and you can add them to youre list if dishes!
I want a t-shirt that says "He cleans, because...ants". LMAO!
Im working on it!!! 😄
@@BlackTieKitchen I'm wearing mine today! Going to order another!
!!! How do they look?
@@BlackTieKitchen They look AWESOME! My second one is already on the way. I'll post a picture on your Facebook page. Now you need to do an apron!
I was actually in talks with someone for an apron design over a year ago, but then covid happened and they had other issues to resolve :(
Hello man, i am from Poland, i am impressed by your video. I Can See that u give your heart on it. I am very happy thats helps me a lot to understand what kinde of ingredients i need to use. I love your accent, but sometimes it's hard to understand new words.
Thanks! Sorry about the words being difficult sometimes. Ill talk with the Narrator to see if he can speak more clearly!
And….its obvious you are a knowledgeable trained chef 👏🏻👏🏻
Your voice is so soothing I swear, it's so nice
Thanks! 😄
It amazes me you're not at 1 mil yet your channel is so good!
Thanks! Im trying 😄
Awesomeness as always! I look forward to trying this version, I hadn't thought of using coconut flour first. Also looking forward to the panna cotta recipe!
I think you'll enjoy it! Im not a big fan of coconut flour, but since it's such a moisture sponge, I've found it works really well as a dredge
Just finished dining on our chicken parmesan. Delicious! Used roasted garlic flavored oil for frying. Took pictures, but, alas, cannot attach them it seems. Highly recommend!
If you post them in IG, tag me there! @blacktiekitchen
You are killin’ me with the hilarity 😂- thanks youtube for recommending!
Yay! Glad it was recommended to you 😄
I guess the algorithm brought me to your site. Wow! The vids are so well done and polished. Your alternate personalities make your vids a joy to watch, cute and humorous, and I love the keto ideas you present. 10 out of 5 stars in my book! Some of the best made vids on youtube and male eye candy (whew!) makes them hard to beat! I do not see any recent content. I hope you are well and I hope to see new content as well. Thanks for your hard work!
made this for my wife yesterday. she says it's the best thing I've ever made(chicken was so succulent) 🇿🇦
Yay!
Let me just say~ I am no chef but thought I could swing this. I bought all the ingredients and followed the recipe. When it was done, I gave it a couple of minutes to rest then cut a piece off and placed it in my mouth with a fork. After little bit of chewing the smile happened followed by a standing ovation..... Can't wait to try the pizza... Bravo!
Awesome! It's such a tasty recipe 😄
Very clever filming and acting; with the added bonus of great recipes! You're one of a kind, and I wish you great success on your channel growth!
Thanks Pamela!
Prepared this tonight with two substitutions. Had to use almond flour in place of coconut and used some crushed Quest chips in place of the pork rinds. It was great! Look forward to making it again with the correct ingredients. Thank you!
Awesome! Which chip flavor did you use?
@@BlackTieKitchen I used the sour cream and onion flavor.
I can't believe I'm binge watching your videos. Trying this recipe tomorrow. 😋
Let me know how it turns out!
Nobody on this platform does it like you. New fan
Thanks!
Another great recipe from Black Tie Kitchen. A little late to the channel but every recipe I've made has been money. Thanks for all your research and the entertainment!
Thanks! I try making the best I can - my reputation is put out to the world on it 😂
This Italian is please of what he sees. Hysterical video content and edited and awesome food. You're doing that British accent??
🤫🤫🤫
Yes, he is🤣
Excellent recipe, Mr Black Tie! I am (was) the baker in the family but took to the chore of 'cooking' (its not that I look down my nose at cooking -perish the though!- it just was never as exciting as yeast breads or cookie-endorphins) these porcine encrusted beauties. Though I fear I may have been slightly over-zealous in my meat-beating (ehem) and that may have inadvertently led the once-chicken down the desert path. Alas, there was no oasis for which the once-chicken could imbibe and refresh oneself. However! The overall effect of the spaghetti (forgive the reference to the spawn of the Evil White Stuff) sauce enrobbed in molten and deliciously-singed italian not-buffalo cheese was was- kowabunga!
This is truly a farm land treat! All the cute and cuddly animals all come together is a such a delicious manner!
Such delicious cheeses! We never did have cows, but I hear rumblings of their lack of witticisms. And to be clear, a 'cow' gives milk just as a rooster does not give eggs. Too be sure, one is and one is not. I saw an Easter commercial, a rooster was prancing about a clutch of eggs. Sheer madness! (don't look at me that way) The fact they were all in kaleidoscope colors and gave birth to dead chocolate bunnies is here nor there.
The perfect porcine particles fried up outstandingly! Amongst the haze of smoke and porky popping and I had visions of more italian not-buffalo cheese encased in a similar way and shuttled to the air fryer. Mm. I was chased by a pack of feral sows when I was very young. The crazy neighbor was using 'open range' laws to enlarge his menagerie our on plum orchard. Alas, I do love bacon. And sausage. And now cracklings!
Chickens are such thoughtful creatures! Cats may bring a dead mouse to the porch, but chickens, well now! They process all kinds of bugs and flora into a most prized gardening supplement, and they so thoughtful go out of their way to leave it on the porch. Or the front steps. So thoughtful.
Ok I tried this recipe and it’s delicious! I never even made chicken Parmesan before and this is way better than the chain restaurant chicken Parmesan that I’ve had. The pork rinds gave the crust a nice subtle flavor 😋
Glad you liked it! 😄 It really IS good lol
Just watched Steve over at Serious Keto. I'm sorry I hadn't heard about your channel before. It seems I've missed a lot, but then, I now have a whole lot of fun ideas ahead of me. Loved the show!
I've never watched a video quite like this, I absolutely loved it!
Thanks!
I really enjoy your channel!! I just found it yesterday and you make me laugh!! I’m trying this recipe tonight!! Thank you for what you do!!
Welcome!!! Let me know what you think!
Best channel on UA-cam! I’m sharing you so more people will sub. As for me, I’ve fallen head over heels 👠 in love with you 🧑🏽🍳❤️😎
Thanks Lisa!
MY GOD THIS WAS SO GOOD!. So far this and the pizza have been TANK bro thank you so much! Pasta up next!
Not swimming in sauce... You just became my favorite! Don't get me wrong, I love sauce but I like to taste the food too.
Great visual and editing job to give us not one, not two, but, three Dennis’s!
😂😂🤫
Brilliant. And I have all the ingredients! Making this tomorrow!
Let me know what you think!
I made this recipe tonight using boneless, skinless thighs, and it was yummy! Thanks.
Glad it worked!!
Idk why this guy doesn't have 1M subs!!!
haha thanks!
"Fancy Schmancy pants" and the second counter had me in giggles.
😂😂
I made this again last night. I use skinless, boneless chicken thighs, and they needed about 10 minutes in a 350F oven after being broiled. Maybe if I had baked them first, it would have been enough, so I will try that next time. Such nice crunch, good flavors. Thanks again.
Thighs will def need a bit longer! Glad you found a way to make it work!
I crush the pork rinds by hand and then, in a flat bowl, I use the back of the mojito muddler to pound them into flour. That has been the easiest and fastest I have tried. I also make a large portion of pork panko at a time so that I always have enough ready to go.
Sounds easier to clean!
As usual, you have outdone yourself. Preparing this for dinner tonight.
Gigi from Clearwater
Hows it turn out?!
@@BlackTieKitchen
iIt was a hit, just so happen. I’m making it again today. beating up the chicken breast now lol
Haha glad you liked it!
Chicken franchise is wonderful....
Omg this looks so good🤤. I can't wait for dessert.
This chicken parm is pretty 🔥 no lies
Once you get 10 mil subscribers, can I say I knew you before you were famous?
If I ever get to 10M subs - I will find this comment, print it, and nail it to my wall =)
This looks fantastic and I can’t wait to make it! Btw I love how with every new video your Patreon contributes seems to grow. Totally deserved!
Thanks! They definitely help me offset the costs of making the recipes, so im eternally grateful to them and the subs here that watch, like yourself! 😄
Oooommmmgggg!!!made this tonight and was the best chicken parm I've ever had!!!had a crunch to it . Hubby lived..he gave me a 10 /10...he rates our dinners...ha..snuck into kitchen for another bite!
Haha thats awesome! Glad you guys liked it! ☺️
Love your channel and style ❤️❤️❤️❤️
Thanks ☺️
Just shared to my FB page, hopefully will bring in a few more subscribers -- your recipes are magic!
Thanks! I really appreciate it =)
Yum, that looks so crispy and yummy. I totally guffawed at the EBITA comment since I work at a SaaS company and was just on a discussion this morning about that very same thing! 😂 Sei divertente, molto divertente!
Haha it's definitely a joke that few people would get 😂
@@BlackTieKitchen Yup! I have to say that I’m certainly rooting for you getting over the million subscribers mark but will miss the days when you could respond to comments! 👍🏻
Haha it would have to be an extraneous amount of comments that I cant respond to all of them!
Hey brotha, I just now posted the video of me attempting this recipe in an air fryer. It’s been posted on TikTok and in my UA-cam Shorts. I hope I did this well. It didn’t look as good as Urs. Lol! You are the GOAT of Keto in my opinion.
Ill have to check it out!!
Loved this recipe. I did substitute chicken flour for the coconut flour. This recipe is a 10.
Came here from Wes’s channel! So glad he recommended you, this is great!
Glad to have you here! 😄
Just made this tonight. Surprisingly easy and delicious!! A keeper recipe for sure.
Awesome! Glad you enjoyed it and found it simple!
love the lore love the new characters Iove it!!!!!! and of course delicious chicken yum
Thanks!
Oh my goodness this recipe was spectacular. We just finished this marvelous masterpiece and I can’t say enough good things about this recipe. My husband and I throughly enjoyed. I served with the keto pasta and we were in heaven. Never thought we would ever eat Italian again. Got to say my pasta needs a little work but with a little grated cheese definitely decadent. I had such issues with the pasta machine with the dough sticking that I think I over dusted with oat fiber (too cheap) to use the lupine flour, will use lupine next time to dust. But thanks for the recommendation for pasta machine I bought your recommendation and it definitely made making the noodles so much easier. I don’t do IG but am going to dust off my account to add some pictures. Will also post on Facebook. Thank you so very much
Awesome Elizabeth! The pasta can be finicky. I actually prefer to dust it with oat fiber! What I found was that if the dough was too hydrated, id end up over dusting with oat fiber. It's a fine line for the moisture level, unfortunately
Lol, too fun!!! I stumbled across your channel, love it!!! Oh, the recipe looked good too!!! LOL
Thanks! I highly recommend you try it, it's really good!
@@BlackTieKitchen .... I definitely will!
Outstanding! I'll be buying the rinds of pork & thawing my yard bird tonight.
Haha 🔥
So much freaking fun!!! Making pork cutlets tonight...same protocol over here.
It should work super well - or even for steak!
@@BlackTieKitchen Ahhhh Bistec Empanizado. Why didn't I think of that?!?!?!
🥳🥳🥳👍
Your videos are very very well done, thank you for making them.
Thanks!
Looks delicioso! Thanks for your videos. These are the only videos I watch at normal speed!
Haha thanks Julie!
Terrific video and I see your production values have increased. Loved it can't wait for the panna cotta ep.!
Thanks! I'm working on it =)
Just made this one...Delicious! Mom tested, family approved👍🏼
Awesome!!!
legit love your videos man, you make my day
You, my friend, are a WINNER! Most keto recipes I try disappoint but so far this dish that I made tonight is fantastic, my whole family loved it, and the Red Lobster like Cheese Biscuits I made yesterday from your video also was well enjoyed by all! I am looking forward to trying your pizza next but waiting on that damn Lupin flour to arrive. Love the humor in your videos but I am overjoyed that your recipies are great as well! Thank you for starting up this Keto channel!
Thanks Nick! Im glad you enjoyed it all! It's one of the reasons Im slow to put out content now - it has to pass my QA 😂😂
If you have any trouble with the pizza, let me know. Different lupins behave differently it seems :(
The fancy schmancy pants strikes again!! The Pulverizer gets me EVERY time 🤣
Keep going please . . . And thanks for the tips on “no pork rinds” version. I contemplating whether fried chicken skins would work?? 🤔
“Boop!”
If you can manage not to eat the fried chicken skins... However, I dont think it will work. Commercially prepared pork rinds go through a dehydration process and are then flash fried - achieving something you wont get with homemade rinds. It's actually really interesting how they do it
This was great. Though I’m not a fan of pork rinds, your video was terrific
Thanks! You can sub it out for almond flour or simply use parmesan, but the texture will be on the softer side and not as crunchy
Delightful. Love it-so much fun.
Thanks Cynthia!
Excellent recipe, I'm good at making sauces, the combination was delicious.
Awesome!
That park looks incredible! Great video!
Thanks! And that parm IS incredible!
So fun and clever... also GREAT recipes. Thank you ☺️
Thanks for watching!
Amazing recipe once again! Do you ever get tired of being so awesome? Lol! Thank you!
Lol thanks Lauren!
Thank you for making KETO fun.
Bruh. Your videos are too good
Haha thanks 😄
The Chicken Parmesan was the best I have ever made....Fat Mike was right. Had to use Almond Flour but heavy cream with eggs works better than just eggs. Ground Pork Rinds OMG. Possibly the best breading I have ever had. The fun you inspired and love of cooking is just great. My husband and I are going for your Pizza recipe next. You are not alone we have ANTS in the house. Oye.
Awesome! I think youll enjoy the pizza, but have to let me know!
This is on the menu tomorrow!
Let me know how it turns out!
GUMBA! Amico mio, è stato incredibile, brillante e semplicemente WOW! Bravo! Mio! I'm not sure this is what I imagined for the Texas Stomp. LOL. I can't wait for the second episode. Seconda parte.
😄 mama mia!!!
First watch.. If this is what your videos are like usually, I’ll be bingeing
I predict that you are going to be a movie star sooner than later. 😎🤩🙌🏻
Haha that'd be interesting!
I do this dish with shirataki fettuccine and a vodka sauce
yeah, that sounds amazing
While I'm not a pork rind kind of girl, the recipe looks great! I guess there are no substitutions for pork rinds are there? lol You've got a great sense of humor and great videos. You'll definitely get a million subscribers with videos like this! :)
I love Italian food.
It's so good. Italian AND Italian-American!
This is epic!
Thanks!
Oh good GOD! 🤣🤣🤣 If you ever make a T-shirt to sell that has the black tie on it and says "I wear this because I'm a fancy shmansy pants". I would buy a million as to never run out. LOVE your videos. Thank you for the awesome inspiration and wonderful recipes. (P.S. please make that tee 🤣🤣🤣)
Ill definitely add it to my list 😄
@@BlackTieKitchen please tag me if you do get to it. 🤪😁🤭
When I make merch - youll know 😄
Thanks!
Fabulously funny & delish!
Thanks Jacqueline! 😄
I've found that Whey Protein Isolate is much better than coconut flour. I've tried the latter and my coasting was splitting apart in the pan which resulted in my pulling it from the oil before it was fully cooked.
Good to know!
going to use this as a gateway into pork katsu goodness :)
It would be good, but it's not panko though :(
Loving your channel!
Thanks!