Almond-crusted Chicken

Almond-crusted Chicken Recipe
Photo: Annabelle Breakey; Styling: Dan Becker
Coast strips of chicken breast with sliced almonds for this almond-crusted chicken dinner that delivers great flavor and satisfying crunch.


Serves 4
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 579
Caloriesfromfat 64 %
Protein 35 g
Fat 41 g
Satfat 4.4 g
Carbohydrate 22 g
Fiber 2.9 g
Sodium 718 mg
Cholesterol 157 mg


3 boned, skinned chicken breast halves
1/2 teaspoon salt
2 teaspoons soy sauce
5 tablespoons cornstarch, divided
1 teaspoon brandy or water
1/2 teaspoon baking soda
2 large eggs
Canola oil for frying
2 1/2 cups sliced almonds


1. Trim fat from chicken breasts and cut each into 4 pieces. With a mallet, pound each piece between 2 sheets of plastic wrap to an even 1/4 to 1/2 in. thick.

2. In a bowl, combine salt, soy sauce, 2 tbsp. cornstarch, the brandy, baking soda, and 2 tbsp. water. Add chicken and stir to coat. Let sit 5 minutes. Transfer chicken to a plate. In the same bowl, stir in remaining 3 tbsp. cornstarch and the eggs until well blended. Mix in chicken to coat.

3. In a 12-in. frying pan, heat 1/2 in. oil over medium-high heat. Spread almonds on a cutting board. Press chicken into nuts, coating both sides evenly, then lay chicken in oil. Cook until browned, turning once, 4 to 8 minutes total. Drain on paper towels.

Note: Nutritional analysis is per serving.

Lynn Lloyd, Santa Cruz, CA,


October 2008