Bacon Wrapped Parmesan Crusted Chicken – Low Carb & Gluten Free

Bacon wrapped parmesan crusted chicken tenders stacked on a white plate
Jump to...
JavaScript is required to use the table of contents.

Introduction

Anything wrapped in bacon gets better by roughly 200%. That is not a claim I intend to defend, and I do not think I need to.

Four ingredients: chicken, bacon, parmesan, egg.

center view of parmesan crusted chicken on a plate

Click HERE To Pin Bacon Wrapped Parmesan Crusted Chicken

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 tastes considerably better than almond or coconut flour doing the same job.

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.

step by step how to make parmesan crusted chicken

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.

side view of parmesan crusted chicken on a plate

Nutrition (per tender) 6 tenders

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

Click HERE To Pin Bacon Wrapped Parmesan Crusted Chicken

Pinterest graphic for keto bacon wrapped parmesan crusted chicken

Ingredients

All 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 and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it 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, scramble eggs to create 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 photo four above for reference.

  • Refrigerate leftovers in an airtight container and use them within three to four days (USDA FSIS guidance for cooked chicken).

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, and the snacks and sides archive has plenty more.

Leftovers

Refrigerate them in an airtight container and use them within three to four days, following USDA Food Safety and Inspection Service guidance for cooked chicken. That figure is food-safety guidance. We have not tested how these reheat, so we cannot promise the bacon comes back crisp.

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 and we will feature you on our page. Enjoy!

Updated — September 10, 2026: We removed a step-by-step section that repeated the recipe card, moved the dipping and side notes below it, and added what we can say about leftovers.

Correction — August 25, 2026: This recipe makes 6 tenders, not the 4 servings the card said, and the panel counts one tender as a serving. We also corrected the cook time, added a 165°F internal temperature, and now take the article's figures from the panel.