There’s something incredibly satisfying about that perfect crunch when you bite into a piece of chicken. This Almond Crusted Chicken offers an elegant, nutty upgrade to the classic breaded cutlet. It’s naturally gluten-free and surprisingly simple to make for a weeknight meal that feels special.
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Why You’ll Love This Almond Crusted Chicken
- Nutty crunch: Finely ground almonds create a far more flavorful, crisp crust than breadcrumbs.
- Simple to make: Uses a familiar breading process for an easy, delicious upgrade.
- Fancy without fuss: Looks and tastes restaurant-quality but comes together quickly.
- Wonderfully versatile: Neutral flavor profile pairs with almost any side dish.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150-180g each)
- 150 g blanched almonds
- 60 g all-purpose flour (or a 1:1 gluten-free blend)
- 2 large eggs
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp fine sea salt, plus more for seasoning
- 1/2 tsp freshly cracked black pepper
- 4 tbsp olive oil or avocado oil, for frying
- 1 lemon, cut into wedges for serving
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large skillet (oven-safe is a bonus!), food processor or high-speed blender, three shallow bowls, a meat mallet or rolling pin, and a wire rack set over a baking sheet.
Notes: The quality of your almonds really makes a difference here—using fresh, raw blanched almonds ensures the purest, sweetest nut flavor without any bitterness from the skins. The Dijon mustard mixed into the egg wash isn’t just for flavor; it adds a subtle tang and helps the almond crust adhere beautifully.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 42 g |
| Fat: | 28 g |
| Carbs: | 14 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken to an even thickness. This is the single most important step for even cooking. If the breasts are thick in the middle and thin on the ends, the thin parts will be overcooked and dry by the time the thick center is done. Aim for a uniform 2 cm thickness.
- Don’t skip the blanched almonds. Almonds with their skins on can create a slightly bitter, flecked crust that doesn’t get as uniformly golden. Blanched almonds give you that beautiful, consistent color and a smoother, sweeter flavor profile.
- Get your coating station ready first. Set up your three bowls (flour, egg, almonds) in a row before you even touch the chicken. This creates an efficient assembly line and keeps one hand dry for handling the flour and almonds, and one hand wet for the egg, which minimizes mess.
- Use a wire rack for the crispiest results. After pan-frying, placing the chicken on a wire rack set over a baking sheet allows air to circulate all around it. This prevents the bottom from getting steamy and soft, which happens if you place it directly on a plate or paper towels.
How to Make Almond Crusted Chicken
Step 1: Prepare the Chicken. Place one chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the chicken until it’s an even 2 cm thickness all over. Repeat with the remaining breasts. Pat them completely dry with paper towels—this is crucial for the coating to stick—and then season both sides generously with salt and pepper.
Step 2: Create Your Coating Station. In your first shallow bowl, place the all-purpose flour. In the second bowl, whisk the two eggs and Dijon mustard together until they are completely smooth and well-combined. You’ll notice the mixture turns a pale yellow color. For the third bowl, add the blanched almonds to a food processor. Pulse them until they resemble coarse sand or very fine breadcrumbs. Be careful not to over-process, or you’ll start to make almond butter! Transfer the ground almonds to the third bowl and stir in the garlic powder, smoked paprika, salt, and pepper.
Step 3: Coat the Chicken. Now for the fun part! Working with one piece at a time, dredge a chicken breast in the flour, shaking off any excess. Next, dip it fully into the egg wash, allowing the excess to drip back into the bowl. Finally, press the chicken firmly into the almond mixture, making sure to coat every single surface. I like to really press the almonds onto the chicken to ensure a good, thick layer that won’t fall off during cooking. Place the finished cutlet on a clean plate and repeat with the remaining chicken.
Step 4: Pan-Fry to Golden Perfection. Preheat your oven to 190°C (375°F) if your skillet is not oven-safe. Heat the olive oil in a large skillet over medium heat. To test if the oil is ready, flick a tiny bit of the almond mixture into it; it should sizzle gently. Carefully add two chicken breasts to the skillet, making sure not to crowd the pan. Cook for 3-4 minutes, without moving them, until the underside is a deep, golden brown. You should see little bubbles forming around the edges—that’s a good sign! Carefully flip each piece and cook for another 3-4 minutes on the second side.
Step 5: Finish and Rest. If your skillet is oven-safe and the crust is browned but the chicken isn’t quite cooked through, you can transfer the entire skillet to the preheated oven for 5-7 minutes. Otherwise, just continue cooking over medium-low heat, flipping occasionally, until the internal temperature reaches 74°C (165°F). Once done, transfer the chicken to the wire rack set over a baking sheet. Let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.
Step 6: Serve. Just before serving, sprinkle the chopped fresh parsley over the top for a pop of color and freshness. Serve immediately with lemon wedges on the side—a generous squeeze of that bright lemon juice right before eating really makes the nutty flavors sing.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze fully cooked chicken on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in oven or air fryer at 180°C (350°F) for 8-12 minutes until crispy.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, fluffy texture is the ultimate comfort food pairing that soaks up any delicious bits from the plate.
- A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a crisp, refreshing contrast to the rich, crunchy chicken.
- Roasted Asparagus or Green Beans — Their slightly charred, earthy flavor complements the nuttiness of the almond crust beautifully.
Drinks
- A Crisp Chardonnay — Look for an unoaked version; its bright acidity and notes of citrus and apple will cut through the dish’s richness perfectly.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between each delicious, nutty bite.
Something Sweet
- Lemon Sorbet — Its sharp, clean citrus flavor is the perfect palate-cleansing finish to a meal that’s both rich and satisfying.
Top Mistakes to Avoid
- Mistake: Not pounding the chicken evenly. I’ve messed this up before too, and it leads to such uneven cooking. The thin parts become tough and overcooked while you wait for the thick center to be safe to eat, ruining the perfect bite.
- Mistake: Using oil that’s too hot. If the oil is smoking, it’s way too hot. The almond crust will burn very quickly on the outside, leaving the inside of the chicken undercooked. You want a gentle sizzle, not a violent spatter.
- Mistake: Moving the chicken too soon. As soon as the chicken hits the pan, leave it alone! If you try to move it or peek underneath too early, you’ll tear the delicate crust that’s still forming and it won’t be as beautifully intact.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but if you slice into the chicken immediately, all those precious juices will run out onto the cutting board, leaving the meat dry.
Expert Tips
- Tip: Add Parmesan to the almond crust. For an extra layer of savory, umami flavor, try mixing in 30 grams of finely grated Parmesan cheese with the ground almonds. It creates an even more complex and irresistible crust.
- Tip: Use an instant-read thermometer. This is the only way to be 100% sure your chicken is perfectly cooked without cutting into it. Aim for 74°C (165°F) in the thickest part for juicy, safe-to-eat chicken every single time.
- Tip: Reheat in the oven or air fryer. To maintain the crisp texture of leftovers, avoid the microwave. Reheat in a 180°C (350°F) oven or air fryer for about 10 minutes, until warmed through and crispy again.
- Tip: Make a quick pan sauce. After removing the chicken, add a splash of white wine or chicken broth to the hot skillet. Scrape up the browned bits, let it reduce slightly, and swirl in a knob of cold butter for a simple, luxurious sauce.
FAQs
Can I use a different type of nut?
Absolutely! While almonds are the star here, you can easily substitute them with an equal weight of other nuts. Pecans will give you a richer, buttery flavor, while hazelnuts offer a more robust, toasty note. Pistachios would be lovely for a pop of color and a slightly sweeter taste. Just make sure whatever nut you use is raw and, if possible, skinless for the best texture and color.
Can I bake this instead of pan-frying?
You can, though the crust won’t be *quite* as crisp. To bake, place the coated chicken on a wire rack set over a baking sheet, spray or drizzle lightly with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through, until golden brown and cooked through. The air circulation from the rack helps, but it won’t have that same deep-fried crunch.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, the oven or an air fryer is your best friend. Place the chicken on a wire rack and heat at 180°C (350°F) for 8-12 minutes, until hot and crispy. The microwave will make the coating soft and soggy, so I’d avoid it if you can.
Is this recipe gluten-free?
Yes, it can be very easily! Just ensure you use a certified gluten-free all-purpose flour blend in the first dredging step. All the other main ingredients—almonds, eggs, mustard—are naturally gluten-free, making this a fantastic option for those with dietary restrictions.
My almond crust is falling off. What did I do wrong?
This usually happens for one of two reasons. First, the chicken wasn’t patted completely dry before you started coating it; moisture creates a barrier. Second, you didn’t press firmly enough when applying the almond layer. Really get in there and press the crumbs onto the surface to help them adhere during the cooking process.
Almond Crusted Chicken
Make this easy Almond Crusted Chicken for a gluten-free, restaurant-quality meal at home. Ready in 35 minutes! Get the simple recipe now.
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 150-180g each)
-
150 g blanched almonds
-
60 g all-purpose flour (or a 1:1 gluten-free blend)
-
2 large eggs
-
2 tbsp Dijon mustard
-
1 tsp garlic powder
-
1 tsp smoked paprika
-
1/2 tsp fine sea salt (plus more for seasoning)
-
1/2 tsp freshly cracked black pepper
-
4 tbsp olive oil or avocado oil (for frying)
-
1 lemon (cut into wedges for serving)
-
2 tbsp fresh parsley (chopped (for garnish))
Instructions
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Place one chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the chicken until it's an even 2 cm thickness all over. Repeat with the remaining breasts. Pat them completely dry with paper towels—this is crucial for the coating to stick—and then season both sides generously with salt and pepper.01
-
In your first shallow bowl, place the all-purpose flour. In the second bowl, whisk the two eggs and Dijon mustard together until they are completely smooth and well-combined. You’ll notice the mixture turns a pale yellow color. For the third bowl, add the blanched almonds to a food processor. Pulse them until they resemble coarse sand or very fine breadcrumbs. Be careful not to over-process, or you'll start to make almond butter! Transfer the ground almonds to the third bowl and stir in the garlic powder, smoked paprika, salt, and pepper.02
-
Working with one piece at a time, dredge a chicken breast in the flour, shaking off any excess. Next, dip it fully into the egg wash, allowing the excess to drip back into the bowl. Finally, press the chicken firmly into the almond mixture, making sure to coat every single surface. I like to really press the almonds onto the chicken to ensure a good, thick layer that won't fall off during cooking. Place the finished cutlet on a clean plate and repeat with the remaining chicken.03
-
Preheat your oven to 190°C (375°F) if your skillet is not oven-safe. Heat the olive oil in a large skillet over medium heat. To test if the oil is ready, flick a tiny bit of the almond mixture into it; it should sizzle gently. Carefully add two chicken breasts to the skillet, making sure not to crowd the pan. Cook for 3-4 minutes, without moving them, until the underside is a deep, golden brown. You should see little bubbles forming around the edges—that’s a good sign! Carefully flip each piece and cook for another 3-4 minutes on the second side.04
-
If your skillet is oven-safe and the crust is browned but the chicken isn't quite cooked through, you can transfer the entire skillet to the preheated oven for 5-7 minutes. Otherwise, just continue cooking over medium-low heat, flipping occasionally, until the internal temperature reaches 74°C (165°F). Once done, transfer the chicken to the wire rack set over a baking sheet. Let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.05
-
Just before serving, sprinkle the chopped fresh parsley over the top for a pop of color and freshness. Serve immediately with lemon wedges on the side—a generous squeeze of that bright lemon juice right before eating really makes the nutty flavors sing.06
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