by Olena

Almond Crusted Chicken

by Olena

Almond Crusted Chicken Recipe is baked instead of fried, and coated in ground almonds in place of breadcrumbs. Kids didn't miss breadcrumbs! | ifoodreal.com

A healthy version of chicken strips that are baked instead of fried, and coated in ground almonds in place of breadcrumbs.

This almond crusted chicken came out fantastic – crunchy on the outside, moist inside and full of flavour. We joked with our 4 year old at a dinner table saying that these are from a healthy McDonald’s but his reply was “There isn’t one. And even if there was I don’t want McDonald’s”.
Almond Crusted Chicken Recipe is baked instead of fried, and coated in ground almonds in place of breadcrumbs. Kids didn't miss breadcrumbs! | ifoodreal.com

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How to Make Almond Crusted Chicken

Almond Crusted Chicken Recipe is baked instead of fried, and coated in ground almonds in place of breadcrumbs. Kids didn't miss breadcrumbs! | ifoodreal.com

So, you first get bowls with egg wash and almond coating ready.

Almond Crusted Chicken Recipe is baked instead of fried, and coated in ground almonds in place of breadcrumbs. Kids didn't miss breadcrumbs! | ifoodreal.com

Then you slice chicken breasts into thin strips. Keep in mind you will flatten them so the strips will look bigger. Almond Crusted Chicken Recipe is baked instead of fried, and coated in ground almonds in place of breadcrumbs. Kids didn't miss breadcrumbs! | ifoodreal.com

Then you have to pound these chicken pieces with a meat tenderizer (or if you don’t have one, use a skillet). We are using a piece of plastic wrap to keep our kitchen clean.

Almond Crusted Chicken Recipe is baked instead of fried, and coated in ground almonds in place of breadcrumbs. Kids didn't miss breadcrumbs! | ifoodreal.com

When dipping chicken in the egg wash and almond coating, try to hold meat by the ends to prevent too much goodness sticking to your fingers. You can also rinse your fingers after coating each piece in a bowl with cold water.

So, here is a BIG TIP working with an almond coating – before you flip chicken strips they might look under baked and soggy on the bottom. That is OK because almonds will turn golden brown once you continue baking on the other side. So, do flip them, don’t be afraid.

Almond Crusted Chicken Recipe is baked instead of fried, and coated in ground almonds in place of breadcrumbs. Kids didn't miss breadcrumbs! | ifoodreal.com

This is what they will look like at the end. If you want leftovers, double the recipe. One batch served 4 people and a few pieces were left.

Chicken strips are great as an appetizer with organic ketchup or your favourite healthy dipping sauce like healthy honey mustard dressing, with baby kale salad, along brown rice, quinoa or cauliflower mashed potatoes.

Enjoy!

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Almond Crusted Chicken

5 from 2 reviews

Almond Crusted Chicken Strips are baked instead of fried, and coated in ground almonds in place of breadcrumbs.

  • Author: ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 18 strips

Ingredients

  • 1.5 lbs or 3 very large chicken breasts, boneless & skinless
  • 1 1/4 cup almonds, ground (almond meal works too)*
  • 1 tbsp garlic or onion powder
  • 1 tsp oregano or basil, dried
  • 3/4 tsp salt
  • 1/8 tsp ground black pepper
  • 2 eggs, large
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 450 F degrees. Line large baking sheet with unbleached parchment paper, spray well with cooking spray and set aside.
  2. In one small bowl, mix ground almonds (almond meal), garlic (onion) powder, oregano (basil), salt and pepper. In another small bowl, whisk the eggs.
  3. Wash chicken breasts and pat dry with paper towel. Cut into 1/2 inch thick strips lengthwise. Place a few on a cutting board, cover with a piece of plastic wrap and pound with a meat tenderizer a few times. Repeat with remaining pieces.
  4. Dip each strip into an egg mixture, coat completely in almond mixture and place on prepared baking sheet. Try to hold meat by the ends to prevent almonds sticking to your fingers, or rinse your fingers after each piece in a bowl with cold water.
  5. Bake for 15 minutes on one side, flip and bake for another 12-15 minutes or until golden brown. Please note, when flipping the bottom might look under baked and soggy but it will get browned and crispy, trust me.
  6. Serve hot with organic ketchup or honey mustard sauce, or cauliflower mashed potatoes for a complete meal.

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months. To reheat, bake from frozen for 10-15 minutes at 375 degrees F.

Freeze: Lay strips on a baking sheet lined with parchment paper, freeze completely and transfer to a large Ziploc bag. Bake from frozen following recipe’s instructions + 15 minutes.

Notes

*I grind almonds in a food processor myself. I assume almond flour would work too but I personally like coarsely ground almonds, which is called almond meal.

 Did you make this recipe? Please give it a star rating in the comments.

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About Olena

I don’t believe in diets, neither I think we were born to eat. This website reflects my healthy relationship with food – I like simple whole foods meals with a bit of lean protein, heavy on veggies and a sprinkle of complex carbs.

Made a recipe? Tag @ifoodreal on Instagram. I would love to share it with everyone!

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34 comments on “Almond Crusted Chicken

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  1. Made this tonight in a scaled down form for two. I used almond flour (as I didn’t have almond meal on hand), and while it doesn’t lend the same crunch that I believe almond meal would, it was quite good and very easy to make! I will be adding this into my usual recipe rotation, as it’s difficult to find a recipe my husband and I both enjoy. This was a win on both fronts.

    Paired it with homemade honey mustard for dipping and lightly sautéed green beans seasoned with salt, pepper, and garlic powder.

  2. Hi! I’m looking forward to trying this tonight. However, I don’t have parchment paper. Can I just place the chicken on a greased baking sheet?

  3. Would almond flour suffice as a replacement for the ground almonds/almond meal or does that change the consistency of the coating?

  4. My husband and I are trying to eat healthier and cut down on the gluten. I guess you can say I’m the picky eater. I’m planning on making the almond crusted chicken tonight. I bought chicken tenderloin strips instead of chicken breasts because honestly I’m not a fan of touching raw poultry. Do you think I still need to pound the chicken and if so, how thin should they be?

    1. Hard for me to tell because I never bought tenderloins. I think they are pretty thin so a slight pounding or even none would suffice. Sorry for a delayed reply, I hope you made them and they were good.

    1. You know, I saw tofu package at the store and on the back it had a recipe to coat it in hummus, then breadcrumbs and bake. I think you could thin out hummus a bit and use that instead of an egg wash.

  5. Can you give tips on getting the almond coating to stick to the chicken? It stuck to my hands much more than it stuck to the chicken. It still turned out tasty, however, so thanks!

    1. I hold chicken pieces by the ends of the longest part almost only with my fingertips and coat them in egg wash and then almonds, I don’t dip my fingers and hand deep into any coating. I also rinse hands between batches. Never had a problem – it should stick because chicken is wet from egg wash. Hope this helps. You just have to do it slow and gentle which I see many men having problems with, let’s start with my husband, I can see one big chicken almond quiche already.:)

  6. Can I just double check the oven temperature with you? Is 450F correct as most of the baked chicken nuggets I have cooked in the past where around 350F or a little hotter. Thanks for posting such a yummy looking recipe.

    1. Um, no. I don’t think I can handle another marriage. I can’t handle another husband or child. Sorry. You will have to make your own chicken.:) Glad you like it.

  7. If you do not have a good food processor, of a good one, I have used a thick ziplock freezer bag and put the almonds in there and use a metal spoon to pound the almonds or anything that is flat can be used. It will not be powder though, it is courser.

    1. Hi Yeni. Actually doesn’t matter and depends on your preference. If freezing unbaked freeze them on a baking sheet and then transfer to a bag or a container. Of course bake a bit longer than if they were cooked. You are very welcome and glad you are enjoying.:)

  8. Can’t wait to make these. I have a very very picky eater, I showed these to him and he said they look good. So keep your fingers cross. Going to give it a try. Thanks for the kid friendly recipe.

    1. I will pray for you.:) I have one of those too, not as bad, but it’s a challenge many times. Every meal time is wiggling on and under the chair, 150 stories, whining unless it is a plain pasta, veggies or cheese on his plate. And at the daycare he will eat anything! These strips we had kind of an issue to eat at home but no problem at daycare. However, he doesn’t like meat. Please let me know what yours says.:)

      1. Olena, I made these chicken strips and they came out just like you said in the recipe. For my picky eater yes yes yes he ate them with no complaints at all. I was so happy that he tried something new and he even wanted them the next night. If you have anymore recipes for a picky eater please let me know. The chicken strips was a big hit here at our house. Thank you Olena for your prayers and for this recipe!

  9. Made this recipe for dinner tonight! My food processor was having a hard time with the almonds, but I got them pretty small. Not quite an almond dust. But it was very good! Loved the flavor, and my husband ate it up 😀 Thanks!

    1. That is awesome, Chelsea! You do need good food processor for grinding nuts, that’s true. You could also buy almond meal – already ground almonds.