Coast strips of chicken breast with sliced almonds for this almond-crusted chicken dinner that delivers great flavor and satisfying crunch.
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
How to Make It
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.
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.
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.