by Olena

Almond Chicken

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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



  • 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.


      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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      61 comments on “Almond Chicken

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      1. Hi, Olena,

        Tried this with regular superfine almond flour and boneless, skinless thighs. I, too, used half garlie/half onion powder and added tyme (because I love it). Probably not as crispy as if I ground my own nuts, but definitely wonderful as all of your recipes are. You’re truly a lifesaver, and your freezer meals are awesome!

      2. 5 stars
        Awesome recipe! I used the air fryer at 390 for 15 MIN. Very flavorful and most. My family preferred this over Italian bread crumbs!

        1. Glad I saw this, was about to ask for tips on using it with the air fryer. Thanks! Making this tomorrow!

      3. 5 stars
        This was very good. I cooked at 425F 15 mins on each side. I also used half garlic powder and half onion powder. Very flavorful recipe and definitely worth making again.

      4. I’m really interested in trying this recipe but half my family is vegetarian. Do you have any recommendations for a vegetarian substitution for chicken here? Would maybe eggplant or zuccini work? Or maybe tofu?

      5. 5 stars
        I added some smoked paprika (just because I love it so much), it turned out great! As my 3 year old said Yummy Yummy in my tummy?

      6. 5 stars
        Really great! I used chicken tenders and added parmesan to the almond flour mixture for a little extra flavor. I had extra egg & breading so I cut up a zucchini and threw that on the sheet pan with the chicken. Amazing! My family can’t wait to have it again!

      7. How long and what speed do you grind you almonds in your blender? I want to make sure I get the right consistency, Thanks

        1. The faster speed. Just make sure to stop when you see ground up texture. Before it starts turning into butter. You will see. All blenders are so different so can’t say the speed. My Blendtec would probably be almost the highest and says Chop.

      8. Can I use Panko breadcrumbs? My family loves them but just wondering how they would freeze. I want to have them in my freezer for a go to meal . Thanks

      9. I breaded mahi mahi fillets and I cooked them in an air fryer. I put them on a non-stick aluminum foil and it tasted delicious…

      10. 5 stars
        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.

      11. 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?

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

      13. 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.

      14. 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.:)

      15. 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.

      16. 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.:)

      17. 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. 5 stars
            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!

            1. Oh, that is fantastic, Amy! I will try to think of a few more. In the meanwhile, if you have any recipe ideas to healthily, please share.

      18. 5 stars
        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.

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