Almond-crusted Chicken

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.

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 579
  • Calories from fat: 64%
  • Protein: 35g
  • Fat: 41g
  • Saturated fat: 4.4g
  • Carbohydrate: 22g
  • Fiber: 2.9g
  • Sodium: 718mg
  • Cholesterol: 157mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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