Sneak Preview: This recipe for Breaded Almond Chicken is breaded with sliced almonds and bread crumbs. A quick trip through the oven adds crunchiness and color.
As an Amazon Associate, I earn from qualifying purchases.
Do you occasionally crave fried chicken as I do? The crunch of lightly-fried almonds and bread crumbs combined with tender bites of chicken always satisfies my naughty yearnings.
These oven-baked breaded almond chicken tenders are fancy enough for company. On the other hand, if you don’t count the salt and pepper, there are only five ingredients making this recipe uncomplicated and easy.
The directions for this boneless almond chicken came from my friend Scooter of Scooter’s Spaghetti fame (a popular recipe on this blog). Years ago, she showed up at my house with this special treat after I had been hospitalized for a few days.
I’ve never forgotten her visit. That memory reinforces my theory that sharing recipes can be an enduring gift.
Ingredients and common substitutions:
- CHICKEN: Skinless and boneless chicken tenders are best for this recipe. They are easier to handle than a full tenderloin. Be careful not to overcook them.
- FLOUR: Substitute whole wheat or bleached all-purpose flour for unbleached flour. If you want to go low-carb (often for me), you can leave out this first step in the breading process, but the bread crumbs will not adhere to the chicken tenders quite as well.
- ALMONDS: Use blanched and slivered almonds or sliced almonds (with the brown skin barely visible on the edges. Leave them out for people who have allergies or don’t like almonds.
- BREAD CRUMBS: My first choice would be soft bread crumbs you make with a loaf of bread (in a food processor or blender). You can also use Panko crumbs.
Substitute almond flour for the breadcrumbs if you cook for a low-carb, gluten-free, or Keto eater.
How to make Breaded Almond Chicken:
FAQ about Almond Chicken:
1. Dredge with seasoned flour.
2. Dip in eggs
3. Coat each side of the tenders with the crumb and almond mixture.
4. Handle the tenders with care to avoid knocking off the almonds.
The internal temperature should reach 165˚F. Check with a quick-read thermometer if you’re not sure. Remember that the temperature will continue to rise for a few minutes after you remove them from the oven.
Parting thoughts: I hope you will try this memorable chicken recipe the next time you want to share dinner with a friend–either at your house or take it to theirs. If you like breaded chicken tenders, be sure to check out my recipe for Pan-Fried Breaded Chicken Tenders with Rosemary and Parmesan.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Easy Breaded Almond Chicken Recipe
- 1-1/2 pounds (680 g) boneless,skinless, chicken breasts – cut into serving size filets
- ⅓ cup (40 g) unbleached, all-purpose flour
- 2 large (100 g) eggs
- 1 cup (108 g) fresh bread crumbs
- 1 cup (92 g) sliced almonds
- 4 tablespoons (56 g) avocado oil – or a mild vegetable oil
- ½ teaspoon salt
- freshly ground black pepper
- With a mallet, pound 1-1/2 pounds (680 g) boneless,skinless, chicken breasts between plastic wrap or wax paper to make them uniformly thin. I like using a zippered gallon-size plastic bag to avoid any projectile chicken pieces.
- Set up a dipping operation. Put the 1/3 cup (40 g) unbleached, all-purpose flour, 1/2 teaspoon salt, and freshly ground black pepper into a shallow container.
- Mix 2 large (100 g) eggs well with a fork and put them into another shallow container. Combine 1 cup (108 g) fresh bread crumbs and 1 cup (92 g) sliced almonds in a third shallow container.
- Dredge each chicken tender in the flour mixture first, then the eggs. Finally, roll in the bread crumb/almond mixture.
- Sauté in a frying pan with 4 tablespoons (56 g) avocado oil. Brown briefly for about 2-3 minutes per side. Do not crowd the pan for the best results. Better to do two batches, using the remaining oil for the second batch.
- Place browned tenders into a greased baking dish large enough for all fillets to fit in one layer.
- Bake at 375˚F (190˚C) for 15 minutes until baked through. (165˚F or 174˚C) internal temperature).