Almond Crusted Chicken
We love a good chicken recipe for dinner, and this almond crusted chicken has quickly become one of our go-to staple recipes. And, because there’s no flour used, it’s low in carbs but still high in flavor. It’s perfect for anyone who’s gluten free, following a paleo diet, or looking for high protein meals for weight loss.
We love recipes that incorporate almonds because there are so many health benefits associated with the nut. They’re loaded with antioxidants, high in vitamin E and magnesium, and boast a healthy punch of protein and fiber. Any time you can improve your health through what you eat is a win in our book!
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Almond Crusted Chicken Recipe Tips:
+ If you don’t have a food processor, don’t worry. You can just put your almonds in a plastic bag and use a rolling pin to crush them. Then you can mix the crushed nuts and other ingredients together in a bowl.
Almond Crusted Chicken
Ingredients
- 2 chicken breasts, butterflied
- 1 cup unsalted almonds
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten with a splash of water
- oil, to pan fry
Equipment
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the almonds, garlic powder, onion powder, paprika, oregano, salt, and pepper to a food processor. Pulse until the almonds are finely chopped and close to a breadcrumb consistency.
- Place the almond mixture in one shallow bowl and the egg in another shallow bowl.
- Dredge the chicken by placing it in the egg, letting the excess drip off, then pressing it in the almond mixture. Set aside and repeat with the remaining chicken.
- Heat a large ovenproof skillet over medium heat and add enough oil to coat the bottom of the pan. When the oil is hot, carefully place the prepared chicken in the pan. Fry 2-3 minutes per side, until golden brown on each side.
- Remove the chicken, drain the excess oil from the pan, then return the chicken to the pan. Transfer to the preheated oven and bake for 10-15 minutes, depending on the thickness of the chicken, until the chicken is cooked through. Let cool for 5 minutes before slicing and serving.
