Air Fryer Ranch Chicken Breast (Keto)
Thin chicken cutlets with a creamy ranch and Parmesan topping, air fried until golden. Keto and low-carb with just five ingredients.
Ingredients
Main Ingredients
- 3 boneless, skinless chicken breasts (about 1 1/2 pounds) Sliced in half horizontally and pounded to 1/2 inch.
- ½ cup mayonnaise Full-fat gives the best result.
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons ranch seasoning mix Check the label for added sugar if keeping strictly keto.
- 2 cloves garlic, crushed
- ¼ teaspoon black pepper
- cooking spray For the basket.
- chopped fresh parsley Optional, for garnish.
Instructions
Cooking
- Pat the chicken dry, slice each breast in half horizontally, and pound the cutlets to an even 1/2-inch thickness.
- Stir together the mayonnaise, Parmesan, ranch seasoning, garlic, and pepper in a small bowl.
- Spread the mixture generously over the top of each cutlet.
- Preheat the air fryer to 375°F and spray the basket. Place the cutlets in a single layer without overlapping (cook in batches if needed).
- Air fry 12 to 15 minutes, until the topping is golden and the chicken reaches 165°F.
- Rest for 5 minutes, garnish with parsley, and serve.
Notes
Serve with roasted broccoli or cauliflower fried rice. Refrigerate leftovers within 2 hours and use within 3 to 4 days; reheat in the air fryer at 350°F. Nutrition is an estimate for 2 cutlets.