Last updated on September 29th, 2019
I had the hardest time figuring out a name for this recipe. “Kevin’s Crazy-Crispy Keto Sheet Pan Chicken” seemed a little…wordy. On the other hand, “Sheet Pan Chicken” wasn’t descriptive enough. The chicken IS crispy, thanks to its coating of pork panko — a zero-carb (and therefore keto-friendly) substitute for ordinary bread crumbs. So please raise a fork to “Crispy Keto Sheet Pan Chicken!”
Crispy Keto Sheet Pan Chicken
To start, fling 2 tablespoons coarse-ground mustard into a small bowl.
Then mix in 2 tablespoons Dijon mustard…
2 tablespoons softened butter…
A teaspoon of dried thyme leaves…
1 teaspoon garlic powder…
1/2 to 1 teaspoon crushed red pepper flakes…
And some salt and pepper.
Next, rip open a 3 ounce box of Pork Panko (available in all supermarkets today)…
And dump the contents into a pie plate.
Note: If you’re not practicing the ketogenic diet, then go right ahead and use regular dried bread crumbs.
Now grab 3 pounds of skin-on, bone-in chicken pieces (all thighs, all drumsticks, or a combination of the two), and pat them dry with paper towels.
Then rub each piece all over with the mustard mixture…
And dredge both sides in the pork panko.
Arrange the chicken on a large baking sheet…
And drizzle the tops with a little olive oil. The oil will encourage the chicken to brown and crisp.
Bake at 425°F until the chicken is done, and the panko turns crisp and spotty brown — 35-40 minutes.
This Crispy Sheet Pan Chicken is outrageously delicious. Don’t make me beg you to try it!
And if you do try this recipe, I hope you’ll post a comment below. Feel free to use the stars that are included below to the rate the recipe.
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And…here’s the printable:
Crispy Keto Sheet Pan Chicken
Ingredients
- 2 tablespoons grainy coarse-ground mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons thoroughly softened butter
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- Salt and pepper
- 3 ounces pork panko (or, use regular breadcrumbs)
- 3 pounds skin-on, bone-in chicken pieces
- Olive oil - a small drizzle for each chicken piece
Instructions
- Center the oven rack, and preheat the oven to 425°F. In a small bowl, combine the mustards, butter, thyme, garlic powder, red pepper flakes, salt, and pepper. Pour the panko into a pie plate.
- Blot the chicken pieces with paper towels. Then rub the chicken all over with the mustard mixture, and dredge both sides in the pork panko. Transfer the chicken to a large baking sheet, and drizzle each piece with a little olive oil (to encourage color and crispness).
- Bake in the preheated oven until the chicken colors and crisps -- 35-40 minutes. Serve hot or warm with such accompaniments as sauteed spinach or blanched green beans.
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Neil says
I’m definitely intrigued…. the use of mustard instead of something like a cornstarch and egg wash is interesting: clearly adds flavour — does the ‘breading’ stick as well?
Oh, and are you back on a low carb regime like last fall? Could do with some new recipes!
Kevin Lee Jacobs says
Hi Neil – The two mustards make a flavorful “glue” for the panko. If you make this dish, please let me know how it turns out for you!
Jan says
Tried this tonight. I’m not a mustard fan but I followed recipe to the letter! OMG…I LOVE mustard now. Chicken was so well flavored and moist. Served with roasted brussell sprouts. Thank you.
Kevin Lee Jacobs says
Hi Jan – So glad you enjoyed. Thanks for posting your review!
Linda Kalbler says
I was just trying to find something to make with chicken for my supper tonight
Will definitely be making this tonight
Leslie George says
Hello Kevin, Thank you so much for a low carb /keto chicken recipe. I have one question and one comment.
I have never seen Pork Panko which I will now look for. I usually use regular bagged pork rinds and crush them up as bread crumbs.
My question is about the coarse ground mustard which looks like a paste. Would I find this where the mustard is located at my grocery? I use Dijon mustard all the time but the ground mustard is also a new ingredient to me.
Thank you for taking the time to answer.
Meg says
So excited you are featuring keto recipes! As a long time lurker (a 34 year old who learned almost all I know about gardening from you! LOL) I’m so happy that you are featuring lower carb fare. Thanks for sharing— I can’t wait to try this recipe!
Kevin Lee Jacobs says
Hi Linda – Let me know how the recipe works out for you!
Hi Leslie – Grey Poupon makes coarse-ground mustard. In my (poorly-stocked) supermarket, the product is located next to Grey Poupon Dijon mustard.
Hi Meg – Thanks for coming out of “lurkdom”! So nice to meet you.
Elke says
Now I have to go to the store to get what is needed for this delicious sounding meal!
I just love your ideas, Kevin.
Kevin Lee Jacobs says
Hi Elke – Thanks so much. Let me know how the chicken turns out for you!
Teresa Blackard says
Thanks for adding Keto..more please!
Anna Lapping says
I have never seen the “Pork Panko” in my grocery store, but we always have pork rinds available, so I will make my own. We usually buy the spicy, so probably omit the crushed red pepper. I’ll be making this sometime this week.
Melissa B. says
I look forward to trying this! For several years I have used regular pork rinds ground in my food processor to add to meatloaf or other recipes calling for breadcrumbs. I’ll give using them as a panko coating a try! Thanks Kevin!
Maraya says
This is blowing me away! I never heard of using pork rinds as a bread crumb substitute, and I can’t wait to try it!
I like mustard in smaller quantities. Do you think I can use mayo instead of the the coarse grain mustard?
Kevin Lee Jacobs says
Hi Maraya – I don’t know if mayo will work as a sub for mustard. But I can tell you that pork rind crumbs are a terrific sub for bread crumbs!
Jeanne C says
Thanks for the great gluten free recipe!! I’ve been doing keto with my son.
Christy Bradley says
I have made a recipe very similar to this for years and we love it. But, this is terrific to learn about the pork panko as, I too, have been trying to follow a gluten-free/keto diet. It’s so hard to give up our old favorites but you are really helping!! Guess what will be served at our home this week.
Many thanks!
Kevin Lee Jacobs says
Hi Jeanne C – Enjoy!
Hi Christy – Let me know how the zero-carb panko works out for you!
Della Ann Humphrey says
Thank you, Kevin! I get so excited when you give us a Keto recipe because I know it will be delicious. I’ve been crushing pork rinds for several dishes, but this chicken…….oh, my goodness!
Molly says
This looks delicious, Kevin. I’m always looking for good keto recipes. I am going to try this for dinner one night this week.
Casey Cavasher says
Hi, Kevin –
Thanks so much for including this Keto recipe — hope you will start including more of them!
Cate says
This sounds delicious and a twist on my usual (read as “tired”) ways of preparing chicken. Can’t wait to give it a try! I also appreciate you featuring Keto & gluten free recipes – I have never tried pork rinds, but plan to with this recipe.
Shawna says
Hi Kevin,
My son is doing Keto, and I am trying to convert, but I really like an ice cold coke daily, and I LOVE rice.
I tried out the recipe tonight for the chicken. It took me about 15-20 minutes to prep the chicken, and 40 minutes to bake.
The results came out great! The house smelled terrific with the spices.
My son found the chicken tasty.
I took your suggestion and served it with spinach.
I will make this meal again. I also am giving my other son and his wife a package of chicken thighs and the recipe for them to try out too.
Thanks for sharing
Addie Bambridge says
Hi, Kevin – do you think this recipe would work in an air fryer?
Regards,
Addie B. in Florida
Kevin Lee Jacobs says
Hi Shawna – So happy you enjoyed the chicken. Dieting ain’t easy!
Hi Addie – If you try this chicken in an air-fryer, please let me know how it turns out for you. I hope one day to own an air-fryer!
Addie Bambridge says
We are currently in Tennessee in our RV, but I plan to make this dish when we get home later this month. I got the air fryer on Amazon and it wasn’t expensive – it’s a GoWISEUSA brand, kind of egg-shaped and very versatile; I’m still learning about it. I’ll let you know how the chicken turns out.
Debbie says
LOVE this recipe!!! Have made it over half dozen times so far. This is a regular now!!!!
Kevin Lee Jacobs says
Hi Debbie – I’m so glad!!!