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Crispy, golden-brown chicken coated in a flavorful almond crust—this Almond Chicken is the perfect combination of crunchy, nutty, and tender. Whether you’re looking for an easy weeknight dinner, a high-protein meal, or a restaurant-style dish made at home, this recipe checks all the boxes.
Best of all? It’s quick to prepare, healthy, and absolutely delicious. Pair it with a light salad, fluffy rice, or stir-fried veggies for a satisfying meal.
Why You’ll Love This Almond Chicken Recipe
- Crispy & Crunchy – A delicious, golden almond coating gives the chicken an unbeatable crunch.
- Healthy & Protein-Packed – Almonds add healthy fats and protein, making this a nutritious meal.
- Easy & Quick – Ready in 30 minutes, perfect for busy nights.
- Gluten-Free Option – Swap the flour for almond flour for a naturally gluten-free dish.
- Restaurant-Quality at Home – No need for takeout when you can make this flavorful dish yourself!
What is Almond Chicken?
Almond Chicken is a dish that can take different forms depending on the cuisine. It can be:
- Asian-style Almond Chicken – A crispy fried or baked chicken served with a savory brown sauce and sliced almonds.
- Western-style Almond-Crusted Chicken – Chicken breasts coated in crushed almonds and pan-seared or baked for a crunchy exterior.
This recipe leans towards Almond-Crusted Chicken, giving you the perfect crispy, flavorful bite in every mouthful!
Ingredients You’ll Need
Here’s what makes this dish so incredibly flavorful:
- Chicken Breasts – Boneless, skinless, and thinly sliced for even cooking.
- Almonds – Finely chopped or ground for the perfect crunchy crust.
- Flour – Helps the coating stick (use almond flour for gluten-free).
- Eggs – Helps bind the coating to the chicken.
- Parmesan Cheese (Optional) – Adds extra depth of flavor.
- Garlic Powder, Paprika, Salt, and Pepper – Simple yet bold seasonings.
- Olive Oil or Butter – For a crispy, golden finish.
(Full ingredient measurements in the recipe card below!)
How to Make Almond Chicken
Step 1: Prep the Chicken
- If using thick chicken breasts, slice them in half lengthwise for thinner cutlets.
- Season both sides with salt, pepper, and paprika.
Step 2: Prepare the Coating
- In one bowl, whisk the eggs.
- In another bowl, mix the finely chopped almonds, flour, garlic powder, and Parmesan.
Step 3: Coat the Chicken
- Dip each chicken piece into the eggs, then press into the almond mixture until fully coated.
Step 4: Cook the Chicken
- Pan-Fried: Heat olive oil or butter in a pan over medium heat and cook for 4-5 minutes per side until golden brown and cooked through.
- Baked: Place on a lined baking sheet and bake at 400°F (200°C) for 20 minutes, flipping halfway through.
- Air-Fried: Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway.
Step 5: Serve & Enjoy!
- Garnish with extra almonds and fresh herbs. Serve with rice, salad, or roasted vegetables.
What to Serve with Almond Chicken
This dish pairs beautifully with:
✔ Garlic Butter Green Beans
✔ Lemon Herb Quinoa
✔ Asian Stir-Fried Veggies
✔ Honey Soy Glaze for Extra Flavor
Tips for the Best Almond Chicken
- Use Thin Chicken Cutlets – Cooks faster and evenly.
- Crush Almonds Finely – A food processor helps for a perfect coating.
- Don’t Skip the Egg Wash – Helps the almonds stick better.
- Let it Rest Before Slicing – Keeps it juicy!
FAQ Section
Q1: Can I use almond flour instead of crushed almonds?
A1: Yes! Almond flour will create a finer coating, but crushed almonds give a crunchier texture.
Q2: Can I make this dish dairy-free?
A2: Absolutely! Just skip the Parmesan cheese or use a dairy-free alternative.
Q3: How do I store and reheat leftovers?
A3: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the coating crispy.
Q4: Can I freeze almond-crusted chicken?
A4: Yes! Cook the chicken first, let it cool, then freeze in an airtight container for up to 3 months. Reheat in the oven or air fryer for best results.
Q5: What’s the best oil for frying almond chicken?
A5: Olive oil or avocado oil are great options for a crispy texture without overpowering the flavor. Butter also adds a nice richness.
Q6: Can I make this in the air fryer?
A6: Yes! Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through, until golden and crispy.
Q7: What sauce goes best with Almond Chicken?
A7: Try honey mustard, garlic butter, lemon aioli, or a light soy-based sauce for extra flavor.
Q8: Can I use a different nut instead of almonds?
A8: Definitely! Pecans, walnuts, or cashews work well, but almonds provide the best crispiness.
Q9: How do I make this recipe gluten-free?
A9: Swap all-purpose flour for almond flour or gluten-free breadcrumbs, and ensure any sauces used are gluten-free.
Q10: Can I bake instead of fry for a healthier version?
A10: Yes! Bake at 400°F (200°C) for 20 minutes, flipping halfway through, until golden brown and cooked through.
Final Thoughts
This Almond Chicken recipe is a must-try if you love crispy, flavorful, and easy-to-make meals. It’s high in protein, packed with crunch, and pairs beautifully with many sides. Whether you bake, fry, or air-fry it, you’ll get a dish that’s sure to impress!
Print
Almond Chicken
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Description
This Almond Chicken is a crispy, savory stir-fry featuring juicy, lightly battered fried chicken tossed with crunchy almonds, green onions, and bamboo shoots in a rich, flavorful sauce. A perfect quick dinner idea for busy weeknights!
Ingredients
Chicken:
- 2 lbs boneless chicken breast, cut into 1-2 inch pieces
- 1/3 cup blanched slivered almonds
- 3 green onions, cut into 2-inch pieces
- 1 1/2 cups vegetable oil (for frying)
Marinade:
- 1 large egg
- 1 tbsp vegetable oil
- 1 tsp light soy sauce
- 2 tsp cornstarch
- 1 tsp kosher salt
- 1/4 tsp white pepper
Batter:
- 1/4 cup all-purpose flour
- 1/4 cup water
- 2 tsp vegetable oil
- 2 tbsp cornstarch
- 1/4 tsp baking soda
- 1/4 tsp Chinese Five Spice
- 1/4 tsp kosher salt
Sauce:
- 1 1/2 cups chicken stock
- 8 oz bamboo shoots, shredded and drained
- 2 tsp dark soy sauce
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- In a bowl, mix the marinade ingredients. Add the chicken, toss to coat, and marinate for 30 minutes.
- In a saucepan, mix the chicken stock, bamboo shoots, and soy sauce. Bring to a boil.
- Mix the cornstarch and water to create a slurry, then stir it into the sauce along with green onions. Cook for 1 minute until thickened. Set aside.
- Heat oil in a wok to 350°F. Fry the almonds until golden brown, then drain on paper towels and sprinkle with salt.
- Mix the batter ingredients until smooth. Add the marinated chicken to the batter and coat evenly.
- Fry the chicken in batches for 2 minutes until golden brown, then drain on paper towels.
- Increase the oil temperature to 375°F and fry all the chicken together for another 2 minutes for extra crispiness. Drain and cover.
- Arrange the crispy chicken on a serving platter. Top with the sauce and toasted almonds. Serve hot!
Notes
- Extra Crunch: Double-frying ensures the crispiest texture.
- Serving Suggestion: Serve with steamed rice or stir-fried vegetables for a complete meal.
- Substitutions: Cashews can replace almonds for a different flavor twist.
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg