For this recipe, you could go a couple routes depending on your likes or needs. It could very easily be made gluten-free or with different spices from your pantry. The method will stay the same, ending in crispy-almond coated chicken. Also, take note the measurements are for two large chicken breast, but can be doubled or tripled easily.
The chicken can be served alongside your favorite dipping sauce, sliced atop a fresh salad or with a pasta and red sauce meal.
Enjoy.
Prep Time10 minsCook Time35 minsTotal Time45 mins
INGREDIENTS
2 cups Whole almonds
1 tbsp Kosher salt1 tsp of table salt if substituted
2 Eggs, lightly whisked with a tbsp of water
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Kosher salt1/2 tbsp of table salt if substituted
1 tbsp Dried herb, oregano, parsley, rosemary, dill, etc.
¾ cup FlourCornstarch or gluten free flour can be substituted
2 Large chicken breast, sliced in half lengthwiseAlternatively the chicken can be pounded to an even 1” width, for even cooking time.
DIRECTIONS
1Preheat oven to 375 degrees. Prepare a large cooking sheet pan, either with parchment paper or a spritz of oil.
Using a food processor or blender grind almonds to a coarse mixture.
Prepare 3 dishes (pie pan, deep plate or large bowl) for dredging (coating) the chicken.
2Mix salt in with the crushed almonds in one of the prepared empty dishes.
In the second dish add lightly whisked eggs and water.
In the third dish mix together flour or cornstarch and other spices, plus salt.
3Dredge chicken pieces into flour and spice mixture first, then into eggs. Shake off excess and dredge in last dish with almond and salt mixture. Pressing the almond mixture to chicken pieces. Place chicken on prepared sheet pan for the oven.
4Cook chicken for about 20-30 minutes depending on size. Flip halfway thru cooking.
Remove from pan and serve. Either with dipping sauces and a side. Or atop a salad. Or over a pasta and red sauce dish. Enjoy!
Ingredients
2 cups Whole almonds
1 tbsp Kosher salt1 tsp of table salt if substituted
2 Eggs, lightly whisked with a tbsp of water
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Kosher salt1/2 tbsp of table salt if substituted
1 tbsp Dried herb, oregano, parsley, rosemary, dill, etc.
¾ cup FlourCornstarch or gluten free flour can be substituted
2 Large chicken breast, sliced in half lengthwiseAlternatively the chicken can be pounded to an even 1” width, for even cooking time.
Directions
1Preheat oven to 375 degrees. Prepare a large cooking sheet pan, either with parchment paper or a spritz of oil.
Using a food processor or blender grind almonds to a coarse mixture.
Prepare 3 dishes (pie pan, deep plate or large bowl) for dredging (coating) the chicken.
2Mix salt in with the crushed almonds in one of the prepared empty dishes.
In the second dish add lightly whisked eggs and water.
In the third dish mix together flour or cornstarch and other spices, plus salt.
3Dredge chicken pieces into flour and spice mixture first, then into eggs. Shake off excess and dredge in last dish with almond and salt mixture. Pressing the almond mixture to chicken pieces. Place chicken on prepared sheet pan for the oven.
4Cook chicken for about 20-30 minutes depending on size. Flip halfway thru cooking.
Remove from pan and serve. Either with dipping sauces and a side. Or atop a salad. Or over a pasta and red sauce dish. Enjoy!
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