Almond Chicken Recipe
This Almond Chicken is coated in a crispy almond-panko crust and pan-fried to golden perfection. No deep frying required! The juicy chicken pairs perfectly with a quick homemade honey mustard sauce for the ultimate balance of crunch, nuttiness, and tangy sweetness. Easy enough for a weeknight, but impressive enough for company!
Servings: 4 people
Ingredients
For the Chicken
- 4 whole boneless skinless chicken breasts thin sliced and pounded to an even thickness
- ½ cup flour
- 2 large eggs beaten
- 1 cup finely chopped almonds
- ½ cup panko breadcrumbs
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil or butter for frying
For the Honey Mustard Sauce:
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 tablespoon mayonnaise optional for creaminess
- 1 teaspoon apple cider vinegar
Instructions
- Start by prepping the chicken. Season the chicken breasts with salt, pepper, and Cajun seasoning if using.4 whole boneless skinless chicken breasts, 1 teaspoon Cajun seasoning, Salt and pepper to taste
- Next, set up your breading station. Place flour in one shallow bowl, beaten eggs in another, and a mixture of almonds and panko in a third.½ cup flour, 2 large eggs, 1 cup finely chopped almonds, ½ cup panko breadcrumbs
- Dredge each chicken breast in flour, dip into the beaten eggs, then coat with the almond-panko mixture, pressing gently to adhere.
- Heat olive oil or butter in a large skillet over medium heat. Cook the chicken for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F.2 tablespoons olive oil or butter for frying
- Next, make the sauce. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, and mayonnaise (if using) until smooth.¼ cup Dijon mustard, ¼ cup honey, 1 tablespoon mayonnaise, 1 teaspoon apple cider vinegar
- Let the chicken rest for a couple of minutes before slicing. Serve with the honey mustard sauce on the side.
Video
Notes
- Almond Prep Tip: A food processor makes chopping almonds quick and easy, but be careful not to over-process them into almond meal.
- Baking Option: Bake at 400°F for 18-22 minutes on a wire rack over a baking sheet for an evenly crispy crust.
- Air Fryer Method: Air fry at 375°F for 12-15 minutes, flipping halfway through. Lightly spray the chicken with oil for extra crispiness.
- Spice It Up: Add paprika, cayenne, or extra Cajun seasoning to the almond-panko mix for a bit of heat.
- Sauce Variations: Swap the honey mustard for ranch, lemon garlic aioli, or spicy sriracha mayo if you want to switch up the flavors.
Nutrition
Serving: 1chicken breast | Calories: 476kcal | Carbohydrates: 44g | Protein: 14g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 294mg | Potassium: 379mg | Fiber: 6g | Sugar: 20g | Vitamin A: 395IU | Vitamin C: 0.2mg | Calcium: 139mg | Iron: 3mg