Today I’ve decided to show you how to make breaded chicken with almond flour. The recipe I have here serves 3 people, and most of the ingredients are already in your kitchen.
If you’ve recently made the switch from using regular flour to almond flour in your recipes, you’ve probably found that the resulting textures and flavors are different enough to keep you wondering if you’re doing it correctly.
ALMOND CHICKEN CUTLETS
These perfectly crispy chicken cutlets are made with an almond flour breading! They may be low carb but they have all the satisfaction and crunch of classically breaded chicken.
We’re keeping it simple today with a recipe you can use one million different ways. These Almond Chicken Cutlets are a family favorite and they’re breaded with almond flour! (Psst you can cut your chicken into tenders if you have little ones who prefer that or just try my Baked Almond Chicken Nuggets.)
These cutlets are so flavorful thanks to the seasoning, herbs, and coconut aminos. Serve them with a salad or veggies for a fantastic dinner! Or use them in a sandwich (which is always my husband’s favorite way to enjoy chicken).
There’s just something about breaded chicken cutlets that appeals to me as a mom. They scream homemade dinner with the family. Do you know what I mean? So I’m really excited to share with you what I do in my home to make them a little healthier but just as yummy. I hope you enjoy them as much we do!
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Chicken breasts
- Almond flour
- Olive oil
- Coconut aminos or soy sauce
Your breading ingredients go in one bowl and your egg mixture goes in another. I like to whisk my eggs with coconut aminos for some added flavor. If you’re new to coconut aminos you are missing out! It tastes like soy sauce but it contains a lot less sodium and it has a milder flavor. I absolutely love the stuff. The brand I use most often is Coconut Secret but there are other great brands available too. The ingredients are organic coconut tree sap and sea salt. Boom. Keeping it simple.
Slice the chicken breasts horizontally so that you now have four thin cutlets. Cover each cutlet with plastic wrap. Use a meat pounder or rolling pin to flatten the chicken to about 1/4 inch thickness.
Dredge that chicken in the egg mixture and then the breading mixture. If you haven’t worked with almond flour before you might find that it can be a little trickier to get it to stick to your chicken. I usually find that the first two chicken cutlets coat easily but the third and fourth take a bit more work since the breading mixture has become wet. Just use your fingers or a spoon to press the breading on the chicken and you’ll be good to go.
Place those cutlets in your hot skillet (I do two at a time) with oil and let them brown. Voila!
WHAT ALMOND FLOUR IS BEST TO USE?
There are several great brands to choose from when it comes to almond flour. Two of my favorites are Bob’s Red Mill Super-Fine Almond Flour and Nature’s Eats Almond Flour. Just make sure you get blanched almond flour because that means the skin has been removed.
TIPS FOR BREADING CHICKEN WITH ALMOND FLOUR
Almond flour makes a beautifully golden brown baked chicken, but it is a little finnicky so you need to do it just right. To ensure you get that perfect crust the secret is in how you apply the breading.
- Make sure you drip off any excess egg wash before dipping your cutlets into the breading mixture. This is an important step that you don’t want to skip. Otherwise the egg will end up in the breading, causing it to clump together.
- Lay each cutlet on top of the breading. Use your fingers to cover the top of the cutlet with breading. Press it into the chicken. Breading will stick to the bottom of the cutlet while you do this. Do not dip your chicken into the breading and flip it around. This will result in getting the breading clumpy.
The end result is perfectly breaded chicken and you won’t have clumpy flour.
HOW TO SERVE THIS
This crispy chicken is delicious with a side like my Herb Roasted Brussels Sprouts and Broccoli, Roasted Red Cabbage, or Garlic Green Beans.
Breaded Almond Chicken: No More Boring Chicken
Sneak Preview: This recipe for Breaded Almond Chicken is breaded with sliced almonds and bread crumbs. A quick trip through the oven adds crunchiness and color.
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Do you occasionally crave fried chicken as I do? The crunch of lightly-fried almonds and bread crumbs combined with tender bites of chicken always satisfies my naughty yearnings.
These oven-baked breaded almond chicken tenders are fancy enough for company. On the other hand, if you don’t count the salt and pepper, there are only five ingredients making this recipe uncomplicated and easy.
The directions for this almond boneless chicken came from my friend Scooter of Scooter’s Spaghetti fame (a popular recipe on this blog). Years ago, she showed up at my house with this special treat after I had been in the hospital for a few days.
I’ve never forgotten her visit. That memory only reinforces my theory that sharing recipes can be an enduring gift.
Ingredients and common substitutions:
- CHICKEN: Skinless and boneless chicken tenders are best for this recipe. They are easier to handle than a full tenderloin. Be careful not to overcook them.
- FLOUR: Substitute whole wheat or bleached all-purpose flour for unbleached flour. If you want to go low-carb (often for me), you can leave out this first step in the breading process, but the bread crumbs will not adhere to the chicken tenders quite as well.
- ALMONDS: Use blanched and slivered almonds or sliced almonds (with the brown skin barely visible on the edges. Leave them out for people who have allergies or don’t like almonds.
- BREAD CRUMBS: My first choice would be soft bread crumbs you make yourself with a loaf of bread (in a food processor or blender). You can also use Panko crumbs.
Substitute almond flour for the breadcrumbs if you are feeding a low carb, gluten-free, or Keto eater.
How to make Breaded Almond Chicken:
Place chicken pieces between wax paper or inside a plastic bag and pound with a mallet or your fist.
Beat two eggs and place them into a shallow bowl. Combine bread crumbs and sliced almonds and place them onto a flat plate or wax paper.
Dip chicken tenderloin fillets into the egg mixture.
Coat chicken pieces with almond and bread-crumb (or almond meal) mixture.
Fry in a non-stick skillet for 2-3 minutes per side until the chicken is crispy and browned. Almonds burn easily, so watch the chicken carefully in this step.
Place crispy chicken strips onto a baking sheet, pan, or a baking dish and place them into the oven to bake for 20 minutes. Don’t crowd pieces. Chicken is done when pieces are golden brown and cooked through.
FAQ about Almond Chicken:
How do I make the coating stick to the chicken?
1. Dredge with seasoned flour.
2. Dip in eggs
3. Coat each side of the tenders with the crumb and almond mixture.
4. Handle the tenders with care to avoid knocking off the almonds.
How can I tell when these tenders are done and ready to eat?
The internal temperature should reach 165˚F. Check with a quick-read thermometer if you’re not sure. Remember that the temperature will continue to rise for a few minutes after you remove them from the oven.
What can I serve with chicken tenders?
Serve these easy chicken tenders with rice or small roasted potatoes, a green vegetable like broccoli or green beans, and our favorite homemade rolls.
TIPS & TRICKS
- Breading chicken can get messy if you aren’t careful! I recommend using one hand for wet ingredients and the other hand for dry ingredients. This keeps you from breading your own hand!
- When frying, I recommend working in batches to avoid the oil temperature from getting too low and prevent the chicken from sticking together.
- Feel free to adjust the salt and pepper to your personal preference.
- You can use almond milk in place of the heavy cream. If you do so, I recommend adding a beaten egg to the marinade for thickness. This will help the low-carb breading to adhere to the chicken.
Keto Crispy Chicken is amazing with mashed cauliflower, keto collard greens, or coleslaw. You can also serve it with a simple side salad with Ranch dressing.
FREQUENTLY ASKED QUESTIONS
Is Fried Chicken Low Carb?
Most chicken is not low carb because it has either flour, breadcrumbs, or both. This keto-friendly version uses almond flour and parmesan cheese and is perfect for your low-carb diet.
Can I Use Pork Rinds?
Yes, if you would like to you can use pork rinds in place of the almond flour.
TOOLS NEEDED TO MAKE ALMOND FLOUR FRIED CHICKEN
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- Shallow bowls or breading trays.
- Deep fryer or heavy-duty deep skillet or Air Fryer
- Instant Read Thermometer and Heat Safe Thermometer for Oil
This recipe is best served immediately after cooking, but leftovers can be kept in the refrigerator for up to three days. You may freeze it for up to three months.
REUSING OIL FOR FRYING
As long as you choose the right oil – such as avocado oil – and are careful to keep the oil below its smoke point, it is safe to reuse oil that has been used for frying.
The first step is to filter it so that you can remove any bits of cooked food. You can use an extremely fine mesh strainer lined with cheesecloth or a coffee filter to do this.
Make sure that the oil is not hot when you do this!
Place the oil in a container and keep it in the refrigerator.
How many times the oil can be reused isn’t a hard and fast rule, but generally, you can use it between four and six times.
It is time to throw it out when it turns dark and begins to have an “off” odor. Don’t plan on keeping oil for more than two months.