Try this Almond Crusted Chicken recipe, or contribute your own.
- Carbohydrate 0.20253125 g
- Cholesterol 0 mg
- Fat 0.0101875 g
- Fiber 0.0828125 g
- Protein 0.03421875 g
- Saturated Fat 0.0030625 g
- Serving Size 1 1 recipe (681g)
- Sodium 0.1375 mg
- Sugar 0.11971875 g
- Trans Fat 0.000437500000000001 g
- Calories 1 calories
Step-by-step
- Preheat oven to 450 F degrees.
- Line large baking sheet with unbleached parchment paper, spray well with cooking spray and set aside.
- In one small bowl, mix ground almonds (almond meal), garlic (onion) powder, oregano (basil), salt and pepper.
- In another small bowl, whisk the eggs.
- Wash chicken breasts and pat dry with paper towel.
- Cut into 1/2 inch thick strips lengthwise.
- Place a few on a cutting board, cover with a piece of plastic wrap and pound with a meat tenderizer a few times.
- Repeat with remaining pieces.
- Dip each strip into an egg mixture, coat completely in almond mixture and place on prepared baking sheet.
- Bake for 15 minutes on one side, flip and bake for another 12-15 minutes or until golden brown.
- Please note, when flipping the bottom might look under baked and soggy but it will get browned and crispy, trust me.
- Serve hot with organic ketchup or Honey Mustard Sauce, or Cauliflower "Mashed Potatoes" for a complete meal.
Thermal convection inside a 450 degree Fahrenheit oven transforms ground nuts into a crunchy exterior without burning the underlying poultry. Raw chicken strips must be thoroughly patted with paper towels before breading because excess surface moisture creates steam during baking, which dissolves the adhesive egg wash and loosens the nut crust. Pounding the meat to a uniform half-inch thickness guarantees even heat penetration, preventing exterior over-browning while the interior reaches safe doneness.
The Science of Nut-Based Breading
Almonds lack the gluten network found in traditional wheat flour, meaning the coating relies entirely on a mechanical bond formed by beaten eggs. Whisking the eggs thoroughly breaks down viscous albumin strands, allowing the liquid to form a thin, even film across the meat. Ground almond meal adheres more densely than coarsely processed nuts, producing a continuous barrier that locks natural juices inside the muscle fibers during the initial fifteen-minute bake.
- Flip the strips carefully at the fifteen-minute mark, ignoring any initial paleness on the bottom surface.
- Allow adequate space between pieces on the parchment-lined baking sheet to prevent steaming.
- Use fine garlic powder rather than granulated garlic to ensure even distribution throughout the almond meal.
