Almond Crusted Chicken

★★★★★ 5 from 7 reviews

Inspired by Whole30 cashew crusted chicken, this almond crusted chicken is full of fantastic flavor. A naturally gluten-free breaded chicken recipe, it’s also paleo, Whole30, and low carb. Use chicken breasts, tenders, cutlets, thighs, or pork chops! No sauce is needed, this chicken is a favorite among the kids too! You can also serve it with Non-Dairy Ranch or Homemade BBQ Sauce!

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4-6 servings 1x
Category: Main Meals
Method: Oven
Cuisine: American

Ingredients

1 – 1 ½ lbs chicken (I recommend boneless skinless thighs)
½ cup almond flour
⅔ cup whole almonds
1 tsp salt
1 tsp paprika
1 tsp pepper
1 egg
2 Tbsp water or milk

Instructions

Preheat the oven to 425F.
Line a baking sheet with parchment paper. Place a cooling rack on top.
Combine the almond flour, almonds, salt, paprika, and pepper in a blender or food processor and pulse until the almonds are in small pieces (half a pea, or smaller), about 4-6 times. Make sure not to over-process, or to process for longer spurts, otherwise, the almonds will release their oils and you’ll make almond butter. Pour this into a shallow dish.
In a separate shallow dish, crack the egg and add the water or milk. Whisk well.
Working with one piece of chicken at a time, dip the chicken into the egg wash, turning to thoroughly coat all sides. Allow the excess to drip off and then place it in the bowl with the coating. Turn the chicken and make sure all sides are coated. Place the chicken on the cooling rack and repeat this process with the remaining chicken.*
Bake the chicken for 15-18 minutes, or until the juices run clear. Serve warm.

Notes

If you run out of the almond coating, you can either make a small half-batch using the ratio of 2 Tbsp flour to 1 Tbsp whole almonds OR just sprinkle more almond flour into the bowl. I tend to do the latter since it’s easier.

Nutrition

Calories: 291

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