by Olena

Almond Chicken

Olena's image
Olena Osipov
5 from 15 votes

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Almond Chicken is a healthy version of chicken strips with chicken coated in ground almonds and spices, then baked until crunchy. It is also known as almond crusted chicken or almond flour fried chicken.

Other faux fried chicken recipes kids love are this healthy fried chicken and coconut chicken. So good!

Almond Chicken

Almond Crusted Chicken

Almond chicken has become one of my favorite ways to bake chicken breast. I love how quick and easy it is to make even on a weeknight. And my family loves how great it tastes because who doesn’t love chicken strips, chicken nuggets or chicken wings?!

The almond flour fried chicken is seriously delicious! Crunchy on the outside, moist inside and full of flavour. Not to mention that each piece is more filling than traditional version thanks to healthy fats in almonds. Using almond flour instead of breadcrumbs is my now go-to with lemon chicken and chicken Parmesan as well.

If you are looking for Chinese almond chicken this is a different recipe. You might want to try my chicken stir fry or teriyaki chicken with an addition of sliced almonds instead.

close-up of sliced Almond Flour Fried Chicken

Ingredients for Almond Flour Fried Chicken

If you want leftovers, double the recipe. One batch serves 4 people and a few pieces were left.

  • Chicken: Use chicken breast meat or chicken tenderloins. I recommend boneless & skinless.
  • Almonds: Use raw almond rather than seasoned and salted not to mess with the breading. Almond flour or almond meal will work as well. For this almond chicken recipe, I grind almonds in a food processor just because we like more crunch!
  • Seasonings: Garlic or onion powder/granules, dried oregano or basil, salt and pepper. Don’t use fresh garlic or herbs because they will ruin the breading (however, fresh is best in this baked zucchini recipe).
  • Eggs: To stick it all together!

How to Make Almond Chicken

There is a full recipe card below. 

  • Make nut breading: In a bowl, mix together ground nuts and seasonings. In another small bowl, whisk the eggs. bowls of almond breading and whisked eggs beside chicken breasts on cutting board
  • Prepare chicken: Wash chicken breasts and pat dry with paper towel. Then cut into 1/2 inch thick strips lengthwise. Use a meat tenderizer to pound the chicken pieces a few times on a cutting board. I suggest placing a piece of plastic wrap on top of the chicken. Do not skip this step. This will make your chicken so tender!using a meat tenderizer over plastic wrapped chicken on cutting board
  • Dip the chicken: First dip both sides of each chicken strip into the egg mixtures. Then, coat completely with the almond mixture. Place the breaded chicken on a prepared baking sheet. Tip: Try to hold the meat by the ends to prevent the almond mixture from sticking to your fingers. You can also rinse your finders in a bowl of cold water. half baked almond crusted chicken strips on parchment lined baking sheet.
  • Bake: Place in preheated oven at 425 degrees F 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.

Serving Suggestions

These almond flour chicken tenders are great as:

  • An appetizer with dipping sauce: Ketchup or your favourite healthy dipping sauce like healthy honey mustard.
  • Faux fast food meal: Serve with pressure cooker mac and cheese for faux KFC experience or this healthier cauliflower mac and cheese.
  • Low carb meal: With tomato mozzarella salad or savoy cabbage salad.
  • Easy dinner with a side of veggies: This baked okra would pair nicely with almond chicken (watch your kids devour it!), not to mention so easy to prep while chicken is baking and then pop right in the already preheated to 450 degrees F oven for another 15 minutes. I do not recommend to bake both at same time because steam from okra will result in less crispy chicken.

How to Store, Make Ahead and Freeze

Storing: Leftover chicken should be placed in the refrigerator for up to 5 days. Please note, it will lose a bit of the crispiness once refrigerated. You can also freeze leftovers for up to 3 months.

Reheating:When ready to reheat, bake from frozen for 10-15 minutes or if leftovers for 5 minutes at 375 degrees F.

Make ahead freezer meal: Prep the almond crusted chicken tenders as per recipe instructions. Lay the uncooked strips on a baking sheet lined with parchment paper, then freeze completely. Lastly, transfer to a large Ziploc bag. When you are ready to enjoy, bake from frozen following the recipe’s instructions + 15 minutes.

Check out my full list of 20 healthy frozen dinners. I’m obsessed!

More Healthy Chicken Recipes

Need more dinner inspiration? Check out my collection of most popular healthy chicken recipes.

Almond Chicken Recipe

Almond Chicken

Almond Chicken {Crusted and Baked}

Almond Chicken is a healthy version of chicken strips with chicken coated in ground almonds and spices, then baked until crunchy. It is also known as almond crusted chicken or almond flour fried chicken.
5 from 15 votes
Print Save Rate
Course: Dinner
Cuisine: North American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 18 strips
Calories: 109kcal
Author: Olena Osipov

Ingredients

  • 1.5 lbs chicken breasts or tenderloins 3 large, boneless & skinless
  • 1 1/4 cups almonds ground (almond flour or almond meal)
  • 1 tbsp garlic or onion powder/granules
  • 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

  • Preheat oven to 450 F degrees. Line large baking sheet with unbleached parchment paper, spray well with cooking spray and set aside.
  • In one small bowl, mix ground almonds, garlic (onion) powder, oregano (basil), salt and pepper. In another small bowl, whisk the eggs.
  • 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 meat tenderizer a few times. Repeat with remaining pieces.
  • 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.
  • 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.
  • Best served right away while crispy with ketchup or honey mustard sauce for dipping, pressure cooker mac and cheese or with tomato mozzarella salad or savoy cabbage salad.

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.

      Nutrition

      Serving: 1strip | Calories: 109kcal | Carbohydrates: 3g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 148mg | Potassium: 220mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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