Does anyone else buy those bags of frozen chicken breasts? I mean, of course I would prefer to always cook with fresh ingredients, but sometimes cost and convenience win out. I can guarantee that at any given point in time you will find at least one bag of frozen chicken breasts in my freezer. I often just bake them with salt and pepper in the oven, but I’m always on the lookout for ways to make them more exciting.
This almond coating was just the ticket! I had some leftover almonds from something or other, so this was the perfect solution. I will admit that I had to finish my chicken in the oven because the almonds were getting a little TOO done just cooking in the oil on the stovetop. Seriously, this was incredibly easy.
My sister in law arrived last night and I’m looking forward to showing her a fantastic, perfect, San Diego summer weekend! Now, if only it were already Friday……
Almond Crusted Chicken recipe from Fine Cooking
***I skipped the nectarine salad and buttermilk dressing shown in the recipe.
2 large eggs
1-3/4 cups sliced almonds
1/2 cup all-purpose flour
1-1/2 lb. chicken tenderloins, pounded 1/4 inch thick
Kosher salt and freshly ground black pepper
2-3 Tbs. vegetable oil
Lightly beat the eggs in a wide, shallow dish. Pulse the almonds and flour together in a food processor until the almonds are chopped; transfer the almond mixture to another wide, shallow dish. Season the chicken on all sides with 1 tsp. salt and 3/4 tsp. pepper. Dip one piece of chicken at a time in the eggs. Shake off the excess and dredge in the almond mixture, pressing lightly to help it adhere. Set aside on a wire rack.
Heat 2 Tbs. of the oil in a large skillet over medium heat until shimmering hot. Working in batches, cook the chicken until light golden brown on both sides and just cooked through, 3 to 4 minutes per side. Transfer the chicken to a paper-towel-lined plate when done. Between batches, remove any stray almonds from the pan and add more oil if necessary.