Ingredients
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1 cup finely chopped almonds or almond meal
- 1 egg, beaten
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & pepper, to taste
Cooking
- Olive oil spray or 1 tbsp olive oil for cooking
Instructions
- Preheat the oven or air fryer. Preheat your oven to 400 °F (200 °C) or set your air fryer to 375 °F to ensure a hot cooking environment for crispy results.
- Prepare the egg mixture. In a small bowl, whisk together the beaten egg and Dijon mustard until smooth. This mixture helps the almond coating stick and adds a tangy flavor.
- Mix the nut coating. In a separate bowl, combine the finely chopped almonds, garlic powder, paprika, salt, and pepper to create a seasoned crust.
- Coat the chicken. Dip each chicken breast first into the egg mixture, allowing excess to drip off, then press firmly into the almond mixture to thoroughly coat each piece on all sides.
- Cook the chicken. If baking, arrange the coated chicken breasts on a baking sheet lightly sprayed or brushed with olive oil and bake for 20–25 minutes until the internal temperature reaches 165 °F and the coating is golden and crispy. For air frying, place the chicken in the air fryer basket, spray lightly with olive oil, and cook for 15–18 minutes, turning halfway through, until cooked through and crisp.
Notes
- For an extra burst of savory flavor, mix grated Parmesan cheese into the almond coating.
- Serve the almond crusted chicken with fresh lemon wedges or a crisp green salad to brighten the dish.
- This recipe can be doubled to serve more people without altering cooking times significantly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Main
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
