Almond Crusted Chicken Breast

Almond crusted chicken plated with potatoes and green beans.

5 from 3 votes

This Almond Crusted Chicken Breast is coated in almonds and herbs making it crispy on the outside, perfectly tender on the inside, and oh-so flavorful. Pair it with a robust tomato sauce or slice it and use it to top a salad, any way your serve this crispy almond chicken it will be a hit! This recipe is gluten-free, paleo-friendly, and low-carb!

Prep Time15

Cook Time35

Total Time50

Course: entrees

Cuisine: Italian

Servings: Servings

Calories: 390kcal

Author: Amanda McGillicuddy

Equipment

Food processor
Ziplock gallon size bag
Mallet or rolling pin
Large rimmed plate
Skillet
Parchment paper
Sheet pan

Ingredients

2 Large chicken breasts about 1.5 lbs
1 Egg large
1 tablespoon Tapioca starch
2 tablespoon Avocado oil
Avocado oil cooking spray

Almond Breading

1 cup Blanched slivered almonds crushed
½ cup Almond flour
1 teaspoon Garlic powder
1 teaspoon Coarse black pepper
1 teaspoon Dried oregano
1 teaspoon Dried basil
1 teaspoon Kosher salt
½ teaspoon Paprika

Instructions

Preheat the oven to 400 F. Line a sheet pan with parchment paper and set aside.
Combine the ingredients for the almond breading (almonds, almond flour, herbs, spices, and salt) in a food processor and process until the almonds are coarsely chopped and everything is well incorporated. Do not over-process (you just want to chop the almonds and not turn them into almond flour). Transfer almond breading to a large rimmed plate and set aside.
Place the chicken breasts in a gallon-sized Ziploc bag and seal. pound the chicken with a meat mallet or rolling pin to achieve an even thickness of about 1 inch.
Whisk the egg and add it to the bag with the chicken breasts. Sprinkle with tapioca starch over the chicken and seal the bag. Shake the bag to mix so that the breasts are fully coated with the egg/starch mixture.
Add the avocado oil to a skillet and heat over medium heat.
Remove the chicken breasts from the bag and begin to coat in the almond mixture. Coat both sides thoroughly, then place in the hot skillet. Brown the chicken for about 2-3 minutes on each side. Flip carefully, and if any bare spots are exposed when flipped press some of the leftover breading into the chicken breast to cover.
Transfer the chicken to the lined baking sheet, spray with avocado oil cooking spray, and place in the oven for about 30 minutes or until the chicken reaches an internal temperature of 165 F. Remove from the oven and serve immediately.

Nutrition