Almond Crusted Chicken
This paleo-friendly almond crusted chicken features tender chicken breast coated in a crunchy almond and herb mixture. Pan-fried to golden perfection, it's a delicious and healthy main course.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 533 kcal
Allergen information: may contain eggs, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 600 gchicken breast, boneless, skinless, cut into 1/2-inch (1.3 cm) thick cutlets
- 1 cupalmond flour
- 2 pcsegg, beaten
- 1 tspgarlic powder
- 0.5 tsponion powder
- 0.5 tspdried oregano
- 0.5 tsppaprika
- 0.75 tspsalt
- 0.25 tspblack pepper, freshly ground
- 2 tbspavocado oil
Equipment
tongs · shallow dish · wire rack · whisk · large non-stick skillet
The method
Step by step
- 1
If your chicken breasts are thick, slice them horizontally to create thinner cutlets, about 1/2-inch thick. You should have 4-6 cutlets.
About 5 min
Cook’s note: Pounding the chicken slightly can also help tenderize it and ensure even cooking.
- 2
In a shallow dish, whisk the eggs until well combined.
About 1 min
- 3
In another shallow dish, combine the almond flour, garlic powder, onion powder, dried oregano, paprika, salt, and black pepper. Stir well to mix the spices evenly.
About 2 min
- 4
Dip each chicken cutlet into the beaten egg, allowing any excess to drip off.
- 5
Transfer the egg-dipped chicken to the almond flour mixture, pressing gently to ensure the flour adheres to all sides. Set the crusted chicken aside on a clean plate.
About 10 min
Cook’s note: Make sure the chicken is fully coated for a crispy crust.
- 6
Heat avocado oil in a large non-stick skillet over medium heat.
About 2 min
Cook’s note: Ensure the oil is hot but not smoking before adding the chicken.
- 7
Carefully place the crusted chicken cutlets into the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- 8
Cook for 4-6 minutes per side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
About 16 min
Cook’s note: Adjust heat as needed to prevent burning the almond crust.
- 9
Remove the cooked chicken from the skillet and place on a wire rack to rest for a few minutes before serving.
About 2 min
Cook’s note: Resting helps keep the chicken juicy.
Per serving
Nutrition
- Calories
- 533.1kcal
- Protein
- 56.5g
- Carbs
- 8.3g
- Fat
- 30.8g
- Fibre
- 3.4g
- Sugar
- 1.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover almond crusted chicken in an airtight container in the refrigerator.
Reheat gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through.
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