Recipe: Yummy Herb, and Almond Flour Crusted Chicken

Herb, and Almond Flour Crusted Chicken. Almond and Herb Crusted Chicken A special baked chicken coated with lots of fresh rosemary, thyme, and sage, and a crispy almond covering. The perfect easy baked chicken to make for holidays, when you need something easy and special. Easy enough for a weeknight meal, or meal prep!

Season the chicken with salt and pepper. Combine the parmesan cheese and almonds in a flat dish. Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds. nuts-bout-chocolates.blogspot.com - You can have Herb, and Almond Flour Crusted Chicken using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Herb, and Almond Flour Crusted Chicken

1. You need of Chicken and fry oil.
2. You need 1-1/2 pounds of chicken breast boneless and skinless.
3. Prepare 1/3 cup of peanut oil.
4. It's of Coating.
5. Prepare 1 cup of almond flour.
6. It's 2 of large eggs.
7. Prepare 3 tablespoons of tapioca starch.
8. It's of Spices.
9. It's 1/2 teaspoon of ground black pepper.
10. It's 1/2 teaspoon of rosemary.
11. It's 1/2 teaspoon of thyme.
12. Prepare 1/2 teaspoon of oregano.
13. Prepare 1/2 teaspoon of granulated onion powder.
14. Prepare 1/2 teaspoon of granulated garlic powder.
15. Prepare 1/2 teaspoon of ground paprika.
16. You need 1/2 teaspoon of kosher salt.

Get the recipe for Almond-Crusted Chicken With Arugula Salad. Mix the almond flour, oregano, rosemary, sea salt, and black pepper well in a wide shallow bowl. Making almond crusted chicken is so easy! Combine seasonings with almonds and almond flour in a high powered blender (like this one) and pulse until almonds are small. (Don't over-pulse otherwise you'll make almond butter.) Dip chicken in the beaten egg wash and coat with almond mixture.

Herb, and Almond Flour Crusted Chicken instructions

1. Slice the breast to open like a butterfly. Then pound till flattened. Slice into manageable portions..
2. Mix the spices almond flour and tapioca starch. Beat the eggs and heat the oil..
3. Dip the breast into eggs. Then into the almond mixture..
4. Let sit for just a bit when you coat the last piece fry the first one you dipped. Turn often so not to burn the coating..
5. When done move to a paper towel to absorb excessive amounts of oil. Repeat till done..
6. Serve I hope you enjoy!!.

Melt butter in a saucepan over medium-low heat. Add oil, garlic salt, and pepper. Add fines herbes, rosemary, oregano, and marjoram, crushing each herb between your fingers to release maximum flavor; stir well. Dip each chicken cutlet in the egg, letting any excess drip back into the bowl, then. Mix together almond flour, salt, pepper, garlic powder and onion powder in a shallow bowl or large plate.