Almond Crusted Chicken

This almond crusted chicken recipe features chicken tenders coated in fine almond flour, panko breadcrumbs, and parmesan cheese, then fried in a cast iron skillet until crisp and golden. The almond crust sets firmly in hot oil, creating a crunchy exterior while the chicken remains juicy and tender.

Course Main Dishes

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 527kcal

Author Diane Gail

Ingredients

1/8 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon granulated garlic
3/4 cup almond flour fine grind
1/3 cup grated parmesan cheese
1/3 cup panko breadcrumbs
1 tablespoon dried parsley
2 eggs beaten
1 1/2 pounds chicken tenderloins
1/3 cup vegetable oil

US Customary - Metric

Instructions

Combine salt, black pepper, and granulated garlic in a small dish; set aside for finishing the chicken after frying.
Stir almond flour, grated parmesan cheese, panko breadcrumbs, and parsley together in a bowl until evenly combined.
Coat each chicken tender in egg wash, allowing excess to drip off.
Press each tender firmly into the almond mixture, turning and pressing to coat all sides evenly.
Add the vegetable oil to a 10-inch cast iron skillet and heat over medium to 350°F (175°C).
Cook tenders in batches without crowding, 3–4 minutes per side, until deep golden brown and the internal temperature reaches 165°F (74°C).
Transfer to a wire rack set over a baking sheet to drain excess oil.
Sprinkle with the reserved seasoning while hot and rest several minutes before serving.

Notes

Choose uniform tenders: Similar thickness ensures the crust browns evenly before the interior reaches 165°F (74°C).
Monitor browning closely: Almond-based coatings darken faster than flour-based breading due to natural fat content.
Let oil recover between batches: Allow the temperature to return to about 350°F (175°C) before adding more chicken.
Avoid stacking after frying: Trapped steam softens the almond crust and reduces crispness.
Season while hot: Sprinkle the reserved seasoning immediately after frying so it adheres to the crust.

Nutrition