Almond chicken recipe
The Almond chicken recipe is simple to prepare and ideal for those who want to try something new. The chicken’s almond crust is crunchy on the outside and soft on the inside. And it’s suitable for a variety of diets, including Whole 30, Keto, and Paleo.
I adore anything made of chicken that has been coated in something crispy, including chicken wings, tenders, and nuggets. Without being fried or breaded, this almond chicken gives you the best of all of them. Then, it is baked to perfection with a crunchy nut and spice mixture on top.
Try my teriyaki chicken instead if you’re searching for almond Chinese chicken, which is something completely different. This straightforward chicken dish with an almond crust is ideal for a weekday meal.
Nobody I’ve ever met who tried this recipe and wasn’t a fan. Even kids will like this variation on chicken nuggets, which is a family favorite. My sons love these and these coconut chicken tenders, too!
Almond chicken Ingredients
- Depending on the size of the chicken
- 3/4 to 1 cup of almonds
- 1 teaspoon of garlic powder
- 1/2 teaspoon each of dried paprika
- dried oregano, dried thyme, and salt
- 1 beaten egg.
- 4 pieces of chicken breast 2 large or 4 small
Instructions
- In a food processor, combine the first six ingredients (through the salt) and heat the oven to 375 degrees F. Pulse until the almonds are roughly chopped.
- In a shallow bowl, pour the almond mixture in.
- In a shallow bowl, pour the beaten egg.
- Salt the chicken on both sides, front and back.
- Dip each piece of chicken in the egg before coating it with the almond mixture, making sure to thoroughly coat the chicken.
- Place the chicken on a baking sheet that doesn’t stick or one that has been lined with parchment paper.
- Pour olive oil all over the chicken to help it crisp up.
- Remove from the oven after 22 to 25 minutes of baking.
- Serve hot after allowing the juices to redistribute for three minutes.
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