Description
This low carb keto cottage cheese chicken recipe offers an easy dinner option perfect for a weeknight meal. It’s high in protein and great for family dinner or keto chicken recipe collections.
Ingredients
Scale
- 12.5 ounce canned chicken drained or cooked chicken breast
- 1 large egg
- 1/3 cup cottage cheese or see notes above
- 1/3 cup cheddar cheese
- 1/8 tsp salt and pepper you could skip if you feel cottage cheese is already salty enough for you
- 1 cup pork rind panko or see notes above
- optional seasonings garlic powder onion powder or add some fresh herbs like chopped fresh parsley
Instructions
- Warm your oven to 400 degrees F and line a small baking sheet with parchment paper.
- Combine all ingredients except the pork rind panko in a food processor until smooth.
- Scoop about 1/4 cup of mixture and roll it in the pork rind panko to coat forming 5 patties.
- Bake the patties for 15 minutes then switch the oven to broil and cook for an additional 5 minutes.
- Alternatively, preheat the air fryer to 400 degrees F and air fry the patties for 10 minutes until golden brown.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1patty
- Calories: 286kcal
- Sugar: 0.4g
- Sodium: 435mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 2g + 3g
- Carbohydrates: 1g
- Protein: 34g
- Cholesterol: 63mg