5-Ingredient Almond Chicken Recipe: From Mundane to Marvelous
Sneak Preview: This 5-Ingredient Almond Chicken recipe delivers a crispy, golden crust packed with nutty flavor. Sliced almonds and breadcrumbs coat tender chicken, giving it a satisfying crunch—no deep frying required!
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Do you ever find yourself craving fried chicken like I do? The delightful crunch of lightly fried almonds and breadcrumbs, paired with tender chicken, never fails to quench my guilty cravings.
Why You’ll Appreciate This Recipe
- Quick & Simple: Only five ingredients (not counting salt and pepper) make this an easy, no-fuss recipe.
- Crunchy & Flavorful: Almonds and breadcrumbs create an irresistible crispy coating.
- Oven-Baked: No need to fry—this method keeps things lighter and hassle-free.
- Great for Sharing: This is an excellent dish to make for friends or family! (I learned about it from my friend Scooter after she delivered it to my house when I was sick years ago.)
Happy Cooks Speak Up
“This is a great way to enjoy chicken. Thanks for sharing!” — KARINE
Ingredients and Substitutions
- CHICKEN:
- Boneless, skinless chicken tenders work best for even cooking.
- FLOUR:
- Use unbleached all-purpose flour.
- Substitute with whole wheat flour.
- Skip for a low-carb version.
- ALMONDS:
- Sliced almonds are my favorite
- Blanched will work, too.
- BREAD CRUMBS:
- Fresh (soft) breadcrumbs or Panko work well.
- For a gluten-free or keto-friendly option, swap in almond flour.
- EGGS:
- Eggs help the coating stick.
- For an egg-free option, try a flaxseed mixture.
- OIL:
- Avocado oil or a mild vegetable oil ensures crispiness.
How To Make 5-Ingredient Almond Chicken
Don’t crowd pieces. Chicken is done when pieces are golden brown and cooked through.
FAQ About Almond Chicken
- How do I make the coating stick better?
- Ensure the chicken is dry before dredging in flour. Press the almond mixture firmly onto the chicken.
- How can I tell when the chicken is done?
- Use a quick-read thermometer(paid link)—chicken is fully cooked at 165°F (74°C).
- Can I prepare this ahead of time?
- Follow the directions through the “sauté” process. Allow the chicken to cool briefly. Cover and refrigerate. Bake later in the day.
- What pairs well with Almond Chicken?
- Try roasted veggies, a fresh salad, or a light rice pilaf and our favorite homemade rolls.
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.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
5-Ingredient Almond Chicken Recipe
Video
Ingredients
- 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
Instructions
Prep the Chicken
- With a mallet, pound 1-1/2 pounds (680 g) boneless,skinless, chicken breasts between plastic wrap to make them uniformly thin. (I like using a zippered gallon-size plastic bag to avoid any projectile chicken pieces.)
Set Up Dredging Station:
- Dish 1: Combine 1/3 cup (40 g) unbleached, all-purpose flour, 1/2 teaspoon salt, and freshly ground black pepperDish 2: 2 large (100 g) eggs, beaten.Dish 3: 1 cup (108 g) fresh bread crumbs and 1 cup (92 g) sliced almonds.
Coat the Chicken:
- Dredge each chicken tender in the flour mixture first, then the eggs. Finally, roll in the bread crumb/almond mixture.
Sauté
- Fry in a skillet with 4 tablespoons (56 g) avocado oil. Brown briefly for about 2-3 minutes per side. Don’t overcrowd the pan.
Bake:
- Transfer to a greased baking dish and bake at 375°F (190°C) for 15 minutes, or until the internal temperature reaches 165°F (74°C).
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.