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This Low Carb Almond Crusted Chicken is really a tasty recipe.
I like the unique taste that the almonds give to this recipe as well.
Low Carb Almond Crusted Chicken
This is a great chicken recipe to make for the family.
I like how the almond crust is good (if not healthier) alternative to an extra crispy chicken recipe.
Extra crispy chicken really does have a lot of loyal fans who say they love eating it.
Unfortunately extra crispy chicken is well breaded. After being breaded, extra crispy chicken is then fried.
However, it is possible to have a crispy crusted chicken without having to fry anything.
This Low Carb Almond Crusted Chicken is simply baked in an oven rather than fried in oil.
That alone should make a lot of people happy about this recipe.
The ‘breading’ in this Low Carb Almond Crusted Chicken is a unique one as well.
For starters, in this Low Carb Almond Crusted Chicken we are using chopped almonds as the prime ingredient in our crust. In addition to the almonds, we will be using almond flour for this crust in this recipe.
Not only is this recipe low in carbohydrates, it is also gluten free.
Because we are using almond flour, we are able to keep this recipe friendly to both low carb diets and gluten free ones.
Baking this chicken recipe rather than frying it really makes me happy.
You certainly could use unblanched almonds in this recipe.
Unblanched almonds have not been through any kind of processing. As a result of not being processed, your chicken will get a more true almond kind of taste. This is however, an option for the almonds that you may use in this recipe.
There are a few more ingredients that you will also need for this recipe.
I have already mentioned that this recipe calls for both almond flour and chopped almonds. You will also need boneless chicken breast in this recipe.
Also needed in this recipe is the seasoning.
I am recommending Old Bay Seasoning for a more paprika inspired taste. However, you could alternatively use an other seasoning such as one of these popular Trader Joe Seasonings.
I am adding Sherry Vinegar to the recipe.
However, alternatively, you could use a white wine instead. A dry white wine works well.
Here are some similar recipes that you may also like.
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Low Carb Almond Crusted Chicken
The recipe for Low Carb Almond Crusted Chicken
As mentioned, you will need chopped almonds as the prime ingredient the chicken crust that we will make. In addition to the almonds, we will be using almond flour for this crust in this recipe.
You will also need boneless chicken breast
For the seasoning, you may use Old Bay Seasoning for a more paprika inspired taste. However, you could alternatively use an other seasoning such as one of these popular Trader Joe Seasonings.
What you will need to make this Low Carb Almond Crusted Chicken
An ingredient in this recipe is Sherry Vinegar .
However, alternatively, you could use a white wine instead. A dry white wine works well.
Here is what you need to make this recipe.
- Chopped Almonds– 1 cup, chopped fine.
- Seasonings- 2 teaspoons. As mentioned, you may use Old Bay Seasoning for a more paprika inspired taste. However, you could alternatively use an other seasoning such as one of these popular Trader Joe Seasonings.
- Almond Flour– 1/4 cup.
- Eggs- 2 beaten.
- Boneless Chicken Breast – 4, with skin removed.
- Olive Oil- 3 tablespoons divided.
- Butter- 1 tablespoon melted.
- Sherry Vinegar– 1 tablespoon .
Alternatively, you could use a white wine instead. A dry white wine works best.
How to make Low Carb Almond Crusted Chicken
- We are going to start this recipe by making a dredging station. I recommend using two bowls that are shallow and large such as pasta bowls. Also, line a baking sheet with parchment paper.
- In the first bowl, whisk together the chopped almonds, seasonings, and the almond flour. In the second bowl, place your beaten eggs (can beat in bowl). Your chicken should be as dry as possible before starting the dredging process. Also, flattening the chicken is optional.
- To dredge your chicken, place the first chicken breast in the bowl with the eggs and cover the piece of chicken well with the eggs. Then transfer the chicken to the other bowl with the almonds and other ingredients. Cover the chicken well with the ingredients- you may need to press or pat the ingredients into the chicken. Then place the chicken on to the baking sheet. Repeat the process until all of the chicken breasts are prepared. Cover the baking sheet with the chicken with plastic wrap and refrigerate of at least a half hour.
- When ready to make your chicken. While you chicken is on the stove in this step, you can preheat your oven to 350. We will precook the chicken a bit prior to placing it into the oven. Preheat a large skillet on medium to medium high heat with two tablespoons of the olive oil. Cook the chicken in the heated skilled until just browned on both sides. The place the chicken back to the baking sheet. Bake the chicken for 20-25 minutes or until fully baked.
- Lastly, you can prepare this while your chicken is baking. Whisk together the remaining olive oil, butter and Sherry Vinegar (or wine). Spray or drizzle this over the chicken after you remove the chicken from the oven. You can sprinkle additional seasoning on top if desired.
The Recipe Card for Low Carb Almond Crusted Chicken
Low Carb Almond Crusted Chicken
Ingredients
- 1 cup Almonds chopped fine
- 2 tsp Old Bay Seasoning
- 1/4 cup Almond Flour
- 2 Eggs beaten
- 4 Chicken Breast Boneless , Skinless
- 3 tbsp Olive Oil divided
- 1 tbsp Butter melted
- 1 tbsp Sherry Vinegar
Instructions
- We are going to start this recipe by making a dredging station using two shallow bowls. In the first bowl, whisk together the chopped almonds, seasonings, and the almond flour. In the second bowl, place your beaten eggs (can beat in bowl). Your chicken should be as dry as possible before starting the dredging process.
- To dredge your chicken, place the first chicken breast in the bowl with the eggs and cover the piece of chicken well with the eggs. Then transfer the chicken to the other bowl with the almonds and other ingredients. Cover the chicken well with the ingredients- you may need to press or pat the ingredients into the chicken. Then place the chicken on to the baking sheet. Repeat the process until all of the chicken breasts are prepared. Cover the baking sheet with the chicken with plastic wrap and refrigerate of at least a half hour.
- When ready to make your chicken. While you chicken is on the stove in this step, you can preheat your oven to 350. We will precook the chicken a bit prior to placing it into the oven. Preheat a large skillet on medium to medium high heat with two tablespoons of the olive oil. Cook the chicken in the heated skilled until just browned on both sides. The place the chicken back to the baking sheet. Bake the chicken for 20-25 minutes or until fully baked.
- Lastly, you can prepare this while your chicken is baking. Whisk together the remaining olive oil, butter and Sherry Vinegar (or wine). Spray or drizzle this over the chicken after you remove the chicken from the oven. You can sprinkle additional seasoning on top if desired..
Recipe Notes
However, alternatively, you could use a white wine instead. A dry white wine works well.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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