Fried Almond Chicken
Crispy, golden, and irresistibly flavorful, Fried Almond Chicken is a showstopping dish that combines tender chicken breasts with a crunchy almond crust. Perfect for weeknight dinners or special occasions, this recipe starts by pounding the chicken to an even thickness for quick and even cooking. A simple breading station of flour, egg wash, and almond slices creates a unique, nutty coating that crisps to perfection in a hot skillet. The recipe is ready in just 35 minutes, with a prep time of 15 minutes and a cook time of 20 minutes, making it an elegant yet achievable meal. Serve this delectable entrée with fresh lemon wedges for a bright, zesty finish and a sprinkle of parsley for a pop of color. Ideal for those looking to elevate their chicken recipes, this dish is a guaranteed crowd-pleaser that’s both simple and sophisticated!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Almond slices
- 0.5 cup Vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place each chicken breast between two layers of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch thick.
Season both sides of the chicken breasts with salt and ground black pepper.
Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs with the milk. In the third dish, spread out the almond slices.
Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off, and finally press it into the almond slices, ensuring an even coating on both sides.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking. You can test it by dropping a small piece of bread into the oil; it should sizzle immediately.
Cook the almond-coated chicken breasts in the hot oil for 4–5 minutes per side, or until the chicken is golden brown and cooked through. Internal temperature should reach 165°F (75°C).
Remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
Serve the fried almond chicken hot with lemon wedges on the side. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 3.5 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
