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.
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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.
If you like breaded chicken tenders, be sure to check out my recipe for Pan-Fried Breaded Chicken Tenders with Rosemary and Parmesan
The directions for this almond boneless 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 in the hospital for a few days.
I’ve never forgotten her visit. That memory only 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 yourself 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 are feeding a low carb, gluten-free, or Keto eater.
How to make Breaded Almond Chicken:
Place chicken pieces between wax paper or inside a plastic bag and pound with a mallet or your fist.
Beat two eggs and place them into a shallow bowl. Combine bread crumbs and sliced almonds and place them onto a flat plate or wax paper.
Dip chicken tenderloin fillets into the egg mixture.
Coat chicken pieces with almond and bread-crumb (or almond meal) mixture.
Fry in a non-stick skillet for 2-3 minutes per side until the chicken is crispy and browned. Almonds burn easily, so watch the chicken carefully in this step.
Place crispy chicken strips onto a baking sheet, pan, or a baking dish and place them into the oven to bake for 20 minutes. Don’t crowd pieces. Chicken is done when pieces are golden brown and cooked through.
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.
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 their house.
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Breaded Almond Chicken Recipe
- 1-1/2 pounds boneless,skinless, chicken breasts - cut into serving size filets
- 4 tablespoons avocado oil - or a mild vegetable oil
- ⅓ cup unbleached, all-purpose flour
- 2 eggs - large size
- 1 cup fresh bread crumbs
- 1 cup sliced almonds
- ½ teaspoon salt
- Freshly ground black pepper
- With a mallet, pound chicken between plastic wrap or wax paper to make uniformly thin. I like to use a zippered gallon-size plastic bag to avoid any projectile pieces of chicken.
- Set up a dipping operation. Start by putting the flour, salt, and pepper into a shallow container.
- Mix eggs well with a fork and put them into another shallow container. Combine breadcrumbs and 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 1-2 tablespoons avocado or olive 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 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 for 15 minutes until baked through. (165˚ internal temperature).