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Almond-crusted Chicken

Photo: Annabelle Breakey; Styling: Dan Becker
Total time 30 mins
Yield Serves 4
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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.