Crunchy Almond Chicken


We’ve been in Nashville this weekend for the SDMS convention.  The acronym stands for Society of Diagnostic Medical Sonographers.  I’m collecting CME’s.  Tonight we went to the Grand Ole Opry.  Vince Gill (pictured below and one of my favorite country singers) made a short and quick, but memorable appearance. Vince Gill at Grand Ole Opry.jpg

So I’ve been thinking about southern food and southern cooking.  Southern fried chicken has always been one of my favorites.  But it’s a rare treat.  When the mood strikes,  I will often pull out this recipe for Almond Chicken.

This is another recipe from my friend, Scooter. (Don’t you love that name?) She brought this Almond Chicken to me one time after a hospital stay which ensured she would be my friend forever. Scooter is a wonderful cook who also gave me Scooter’s Spaghetti. If you haven’t tried it yet, you really should. It is so good with the crunchy french fried onion rings on top. Easy too!

But back to Almond Chicken. It’s fancy and easy enough for company.  Have you noticed those two don’t seem to go together very often? But don’t just save it for a special occasion.  Try it anytime.  The almonds really pump up the flavor. The crunch of the almonds and bread crumbs combined with the tender chicken will make you forget about greasy fried chicken.


Place chicken filets into a zippered bag before flattening to prevent flying chicken pieces.


Crunchy Almond Chicken
Recipe type: Entree
  • 4-6 boneless, skinless, chicken breast halves (I usually cut these in half)
  • 1½ cup Panko or soft breadcrumbs
  • 1½ cup sliced almonds
  • salt and pepper
  • 2 eggs
  1. Pound chicken between plastic wrap or wax paper with a mallet to make uniformly thin. I like to use a zippered gallon-size plastic back to avoid any projectile pieces of chicken.
  2. Mix eggs well with a fork. Combine breadcrumbs, almonds, salt and pepper.
  3. Dip chicken in egg mixture. Roll in breadcrumb/almond mixture.
  4. Saute in pan with light coating of oil. I also like to give the breaded filets a very quick squirt of olive oil before laying in the pan to insure an even browning process since I use minimal oil in the pan. Brown briefly on both sides for about 1 minute. Do not crowd the pan for best results. Place in baking dish large enough for all filets to fit in one layer.
  5. Bake at 375 degrees for 20 minutes until baked through. Serve over rice seasoned with chopped parsley or cilantro.



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{ 7 comments… read them below or add one }

Ann Hastings October 27, 2009 at 9:54 am

I am going to have to make this soon, looks yummy!


Scooter October 22, 2009 at 6:27 am

I think this would go great with your pumpkin biscuits. Talk about southern cooking. Thanks for reminding me of one of my favorite recipes and for making me sound like a great cook. 🙂


Karine October 21, 2009 at 4:52 pm

That is a great way to enjoy chicken. Thanks for sharing!


Kitchen Butterfly October 21, 2009 at 1:33 pm

I love almond covered chicken. Usually, I flour and roll chicken strips in a mixture of ground almonds and dessicated coconut and the serve them on a bed of greens!


Fresh Local and Best October 20, 2009 at 12:46 pm

This is a great recipe, and I agree fancy and easy! I’m filing it away for the next time we have chicken, which will be soon!


Susie October 19, 2009 at 1:13 pm

this looks yummy, as do all of your things. Kudos to you for doing a posting while out of town!


COZY KITCHEN BY THE SEA October 18, 2009 at 7:39 am



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