Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, herb, and almond flour crusted chicken. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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! Mix the spices almond flour and tapioca starch.
Herb, and Almond Flour Crusted Chicken is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Herb, and Almond Flour Crusted Chicken is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have herb, and almond flour crusted chicken using 16 ingredients and 6 steps. Here is how you can achieve that.
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The ingredients needed to make Herb, and Almond Flour Crusted Chicken:
- Get Chicken and fry oil
- Prepare 1-1/2 pounds chicken breast boneless and skinless
- Make ready 1/3 cup peanut oil
- Make ready Coating
- Prepare 1 cup almond flour
- Take 2 large eggs
- Prepare 3 tablespoons tapioca starch
- Make ready Spices
- Prepare 1/2 teaspoon ground black pepper
- Take 1/2 teaspoon rosemary
- Get 1/2 teaspoon thyme
- Take 1/2 teaspoon oregano
- Prepare 1/2 teaspoon granulated onion powder
- Make ready 1/2 teaspoon granulated garlic powder
- Make ready 1/2 teaspoon ground paprika
- Prepare 1/2 teaspoon kosher salt
Flip the breast and coat the other side as well. 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.
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Instructions to make Herb, and Almond Flour Crusted Chicken:
- Slice the breast to open like a butterfly. Then pound till flattened. Slice into manageable portions.
- Mix the spices almond flour and tapioca starch. Beat the eggs and heat the oil.
- Dip the breast into eggs. Then into the almond mixture.
- 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.
- When done move to a paper towel to absorb excessive amounts of oil. Repeat till done.
- Serve I hope you enjoy!!
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. In one bowl or dish, whisk an egg. In another bowl, combine the almond flour, salt, pepper, oregano, and garlic powder. Dip one piece of chicken into the egg mixture until it's well coated.
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