This baked almond crusted chicken combines tender chicken breasts with a crispy crunchy coating. A low-carb, gluten-free chicken recipe that’s bursting with nutty flavor!
Why this recipe works
Each bite of almond crusted chicken has a light crunch that makes way to a juicy interior. It’s an excellent option for gluten-free diets and a healthier alternative to crispy fried chicken thanks to it being oven-baked and coated in nuts rather than a heavy flour dredge. We’re keeping it nice and simple with roasted almonds, parmesan cheese, seasonings, and an egg to bind it all together. Let’s get started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ALMONDS – We like our almonds to be uniform in size. If preferred, you can blend yours a little less to create an even crunchier coating. Although this is an almond centered recipe, you can substitute with your favorite nuts such as walnuts or pecans.
CHICKEN – You will need 2 pounds of boneless skinless chicken breast for this recipe. Trim the chicken to remove excess fat and tendons. You can easily use the almond coating to cover tenders or strips as well.
How to Make Almond Crusted Chicken
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 450 F. Line a baking sheet with foil. Place a wire rack over the baking sheet and spray with non-stick cooking spray.
- Trim chicken to remove excess fat, tendons, etc. Depending on the thickness of your chicken, you may want to butterfly them. You want all the chicken to be uniform in size and thickness (about 3/4-inch thick).
CHEF TIP – We started with 2 pounds of chicken. After trimming, we ended up with 1 1/2 pounds. - Combine almonds, parmesan cheese, paprika, garlic salt, onion powder, and black pepper in a food processor or mini food chopper. Process until all nuts are ground. Dump ground almond mixture into a large bowl or shallow dish.
CHEF TIP – Be careful not to blend too long or the almonds will begin to turn into a paste.
- Whisk egg and water in a medium bowl.
- Dip chicken into the egg, coating both sides. Allow excess to drip off, then place into the almond mixture, pressing gently to adhere on both sides. Place breaded cutlet onto the wire rack.
- Bake in preheated oven for 20 minutes.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in oven, toaster oven, or in a skillet over medium-low heat until warmed through.
You can easily use the almond “breading” to coat chicken tenders or strips as well which are always a hit. Keep an eye on them in the oven if you are using a smaller cut of chicken as they will likely cook quicker. Chicken is done cooking when it reaches 165F on an instant read thermometer.
Serving Suggestions
Serve almond crusted chicken alongside a leafy side salad, mashed potatoes, or roasted vegetables. It’s also great when sliced and tossed into salads! Enjoy warm from the oven.
More Chicken Recipes
- Chicken Milanese
- Honey Garlic Chicken Breasts
- Chicken with Onion Thyme Sauce
- Pretzel Chicken with Honey Mustard Dressing
- Sous Vide Chicken Breast
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Almond Crusted Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds boneless skinless chicken breasts
- 1 ½ cups roasted almonds
- 2 Tablespoons grated parmesan cheese
- ½ Tablespoon paprika
- ½ Tablespoon garlic salt
- ½ Tablespoon onion powder
- ½ Tablespoon black pepper
- 1 large egg
- 2 Tablespoons water
Things You’ll Need
- immersion blender or mini chopper
Before You Begin
- You can easily use the almond “breading” to coat chicken tenders or strips as well which are always a hit. Keep an eye on them in the oven if you are using a smaller cut of chicken as they will likely cook quicker. Chicken should reach 165F on an instant read thermometer when thoroughly cooked.
- We like our almonds to be uniform in size. If preferred, you can blend yours a little less to create an even crunchier coating.
- Although this is an almond centered recipe, you can substitute with your favorite nuts such as walnuts or pecans.
Instructions
- Preheat oven to 450 F. Line a baking sheet with foil. Place a wire rack over the baking sheet and spray with non-stick cooking spray.
- Trim chicken to remove excess fat, tendons etc. Depending on the thickness of your chicken, you may want to butterfly them. You want all the chicken to be uniform in size and thickness (about 3/4-inch thick).TIP – We started with 2 pounds of chicken. After trimming, we ended up with 1 1/2 pounds.
- Combine almonds, parmesan cheese, paprika, garlic salt, onion powder, and black pepper in a food processor or mini food chopper. Process until all nuts are ground. Dump ground almond mixture into a large bowl or shallow dish.TIP – Be careful not to blend too long or the almonds will begin to turn into a paste.
- Whisk egg and water in a medium bowl.
- Dip chicken into the egg, coating both sides. Allow excess to drip off, then place into the almond mixture, pressing gently to adhere on both sides. Place breaded cutlet onto the wire rack.
- Bake in preheated oven for 20 minutes.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in oven, toaster oven, or in a skillet over medium-low heat until warmed through.
Nutrition
Chef Antoine Davis
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