Bacon Wrapped Parmesan Crusted Chicken – Low Carb & Gluten Free

Bacon wrapped parmesan crusted chicken tenders stacked on a white plate
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Introduction

Anything wrapped in bacon gets better by roughly 200%.

Chicken strips coated in grated parmesan, each one wrapped in a slice of bacon, fried until all four sides are done. Salt, pepper and a couple of tablespoons of olive oil aside, that is the whole list.

The Parmesan Is the Breading

There are a great many bacon-wrapped recipes. What makes this one worth doing is what is under the bacon: the chicken is coated in grated parmesan, which crisps and goes golden the way a breading does, and makes a more savory coating than almond or coconut flour would.

There is no nut flour in it at all, if that matters to whoever you are cooking for — though the bacon and parmesan are packaged products, so check those labels yourself.

Put Both Ends of the Bacon on the Same Side

This is the tip that makes the difference, and it is easy to miss: when you wrap each coated strip, finish so that both ends of the bacon land on the same side of the chicken. Wrapped that way it holds together in the pan instead of unraveling when you turn it.

We used pre-cut chicken tenders. Whole breasts work too; cut them into strips first.

Cook All Four Sides

Front, back, and both edges, about four minutes each, until the chicken reaches 165°F on a thermometer.

The four-sides part is not fussiness. Skip the edges and you get chicken that is done and bacon that is not, which is a considerably worse outcome than an extra two minutes of standing at the stove.

You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.

Bacon Wrapped Parmesan Crusted Chicken

0 net carbs
Prep Time
5 minutes
Cook Time
16 minutes
Total Time
21 minutes
Yield
6 tenders
Course
Main Course
Cuisine
American

Ingredients

Nutrition Facts

6 servings per recipe
Trans Fat 0g 0% 0g 0%
Dietary Fiber 0g 0% 0g 0%
Total Sugars 0g 0% 0g 0%
Sugar Alcohols 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Cut chicken breast into strips and set aside.

  2. In a medium bowl, beat the eggs to make an egg wash.

  3. In another medium bowl, mix together parmesan cheese and salt and pepper.

  5. Coat large skillet with olive oil and place over medium heat.

  6. Individually place each chicken strip into the egg wash, then into the parmesan cheese mixture. Coat each strip well.

  7. Then, once the chicken is coated with parmesan, wrap it with one slice of bacon.*

  8. Place bacon wrapped chicken on hot skillet. Repeat until all strips are coated, wrapped in bacon, and in the pan.

  9. Cook all four sides (front, back, and each side) of chicken for at least four minutes per side. Be careful to make sure that the bacon is cooked thoroughly. Cook until the chicken reaches an internal temperature of 165°F (74°C) at its thickest point, measured with an instant-read thermometer.

Notes

* It is best to wrap at a diagonal, and to make sure that each end of the strip of bacon is on the same side of the chicken. This will help keep the chicken and bacon together while they cook. See the photo for step 6 above for reference.

  • Refrigerate leftovers in an airtight container and use them within three to four days.
  • Reheat leftovers to 165°F, checked with a food thermometer.

What to Dip Them In

I went with ranch. I am normally a honey mustard person, but honey mustard and bacon felt like a gamble and I did not want to find out mid-dinner. Kasey had hers with sugar free BBQ sauce and was very happy about it.

They also do not need a sauce at all. Bacon and parmesan are not short of flavor.

Looking for a side? Our Brussels sprouts salad is crisp and lemony next to all that bacon and parmesan. For something warm, there is our parmesan spaghetti squash with zucchini, and the snacks and sides archive has plenty more.

center view of parmesan crusted chicken on a plate

Leftovers

Refrigerate them in an airtight container and use them within three to four days. When you reheat one, take it back to 165°F on a thermometer. We have not tested how they reheat, so the bacon coming back crisp is not something we can promise.

If you like this one, we also have Spicy Popcorn Chicken Bites and Chicken and Waffles, and there are keto parmesan chicken tenders elsewhere worth a look.

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!

You can also share it on Instagram and use the hashtag #buttertogetherkitchen so we can see what you make. Enjoy!

Updated — September 10, 2026: The recipe is quicker to reach now, with the dipping sauce and side ideas right below it and new tips for leftovers.

Correction — August 25, 2026: This recipe makes 6 tenders, not 4 servings, and the nutrition is now per tender. We also corrected the cook time and added the temperature to cook the chicken to: 165°F.