Deep Fried Almond Chicken Recipes

CHINESE ALMOND CHICKEN

Steps:

• Place chicken breasts between two sheets of wax paper or plastic wrap. Using the flat side of a meat tenderizer, pound breasts to approximately 1/2 inch uniform thickness. Pieces may be very large, in this case, cut in half.
• Place in a baking dish large enough for them to fit in a single layer. Season to taste with salt and pepper and cover with cooking sherry. Set aside until ready to cook, a minimum of 30 minutes.
• In bowl, whisk together 4 tablespoons cornstarch with 4 tablespoons water until smooth.
• In a heavy bottom sauce pan, heat chicken broth, shiitake mushrooms, dark soy sauce, unsalted butter and cornstarch mixture over low heat. Whisk until smooth. Sauce should start to thicken and mushrooms will cook down. Do not bring to a boil, whisk every 2-3 minutes while making the chicken. When it reaches a gravy consistency, remove from heat or place on a "warm" setting.
• In a shallow bowl or pie plate, whisk 6 tablespoons flour, baking powder and eggs. This mixture will be very thick. If it is so think you won't be able to dredge chicken through it, add a small amount of milk or water, but make sure it isn't too watery, you want it to stick to the chicken.
• In a shallow dish or bowl place the remaining 6 tablespoons all purpose flour and lightly season with salt and pepper.
• Preheat oven to 350 degrees. Heat 1 inch of vegetable oil in a large heavy bottom skillet over medium-high heat.
• Lightly coat each chicken breast in flour and then dredge in egg batter. Carefully lower into hot oil. Depending on size, chicken will take from 5-7 minutes per side. Remove to a baking sheet and place in the oven to keep warm. Continue with remaining chicken breasts. The cooking time can vary considerably depending on the heat of the oil and size of the chicken. Chicken needs to be an internal temperture of 165 degrees. If the outside is cooking faster than the inside, remove and place into the oven to continue cooking.
• For plating, create a bed of iceberg lettuce, top with a piece of chicken, mushroom gravy, scallions and Chinese rice noodles.
• If you've tried this recipe, come back and let us know how it was!

CRISPY FRIED ALMOND CHICKEN WITH GRAVY RECIPE - (3.8/5)

Steps:

• First toast the chopped almonds in a wok until lightly golden and fragrant. Set aside and give the wok a wipe with a dry towel as you'll be using it to fry later. In a small saucepan bring the 1 1/2 cups of water for the sauce to the boil. Add the frozen chicken strips and lightly boil with the lid on for 3 minutes. Remove the chicken with a slotted spoon or a couple of forks and drain on a clean kitchen towel. Do not dump the water! Add the vegan butter and soy sauce to the chicken stock and heat until the butter melts then turn off the heat. In another saucepan mix the cornstarch with 3 tablespoons water until smooth then slowly add the chicken soy stock until all is added. Heat and stir until thick and glossy. Check seasoning, turn off heat and set aside. In a small bowl add the cornflour, baking powder, xanthan gum and whisk. Add the water and vegetable oil and whisk really well until it is smooth and really thick. Toss the drained chicken strips into some more cornflour, then coat them in the batter then into the breadcrumbs. It's easiest to have one hand for the batter and the other hand for the breadcrumbs here. Keep going until all the strips are coated and place them on a plate ready to fry. Heat about an inch or two of vegetable oil in the wok you used to toast the almonds until it is very hot. Gently place the breaded chicken into the oil and fry until crisp and golden on both sides. Remove and drain on paper towels. Repeat until all the chicken is fried. Reheat the gravy and give it a whisk- if it has thickened too much, you can also add a bit more water. Place some shredded lettuce on a plate, top with the fried chicken then spoon over the gravy generously. Sprinkle over the toasted almonds and serve immediately.

DEEP-FRIED CREAMY CHICKEN GRAVY

Steps:

• Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
• Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
• Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
• Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
• Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.

ALMOND CHICKEN

Steps:

• Marinate chicken for 20 minutes, drain and set aside.
• Mix chopped almonds with corn starch.
• Beat egg white and dip in chicken.
• Preheat oil to 350F in a deep fryer or large saucepan.
• Roll chicken pieces in cornstarch mixture and deep fry until golden brown.

KETO FRIED CHICKEN

Steps:

• In a small bowl mix together all the spices together, set aside.
• Then, using a large bowl, add in the almond milk, heavy cream, vinegar, eggs, and half of the spice mix. Whisk well until combined.
• Now add the chicken pieces into the marinade. Cover the bowl and place it into the fridge. Allow to marinade for 4-12 hours. The longer the better.
• When you're ready to begin cooking, preheat 2-3 cups of any high smoking point oil in a frying pot, or Dutch oven on medium heat. The oil should be deep enough to cover the chicken. You can also use a deep fryer. You must maintain an oil temperature of around 300 F. Use a food thermometer.
• Meanwhile, in a flat tray, mix the protein powder with the remaining spice mix. Add 1-2 tbsp of the marinade liquid and mix using a fork to create small lumps. These lumps will create more crispy edges when fried.
• Working with 2-3 pieces at a time, remove the chicken pieces from the marinade using tongs, and place in the coating mix, turn around to make sure they are completely covered with the protein powder mix.
• Check the temperature of the oil, and start frying when the temperature is about 300 F. Once you add the chicken, the temperature will drop to around 280 F. Maintain the temperature between 275-300 F. Anything more will cook the coating before cooking the meat on the inside.
• Chicken strips will take from 8-10 minutes. Chicken drumsticks will take between 15-18 minutes, and thighs around 17-20 minutes. You can measure the internal temperature of the chicken, it should be at least 165 F. Once cooked, remove from the oil and place on a dish with paper towels.

CHINESE ALMOND CHICKEN

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

DEEP FRIED ALMOND CHICKEN

Steps:

• Chicken: Cut chicken pieces in 1-inch squares and place in large bowl.
• Stir in egg, salt, pepper and 1 TB oil and mix well.
• Stir cornstarch and flour together.
• Add chicken pieces, stirring to coat.
• Heat oil for deep-frying in wok or deep-fryer to 375°F.
• Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp.
• (Do not overcook chicken or chicken will be tough). Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
• Clean wok and heat 15 seconds over high heat.
• Add 1 TB oil. Add ginger and garlic and stir-fry until fragrant.
• Add and stir-fry crushed chiles and green onions.
• Add rice wine and stir 3 seconds.
• Add cooked chicken, stirring until well mixed.
• Add to chicken and heated through.
• Sauce:.
• Add oil to WOK.
• Add the Flour and cook to make a almond colored roux.
• Add the Butter and Melt over Medium heat,.
• Add Chicken Stock and wisk until smooth.
• Add Sugar and stir until sugar is desolved.
• Add Sesame Oil and stir to blend.
• Let cook until boils and thickens, stirring constantly.
• Remove from heat and serve over Deep Fried Almond Chicken.
• Sprinkle chopped almonds on top and enjoy!

BEST KETO FRIED CHICKEN

Steps:

• Pat the chicken dry and season with salt and pepper. In a bowl, whisk together the eggs and cream. In a separate bowl, whisk together the keto bread crumbs, almond flour, parmesan cheese, garlic powder, and onion powder.
• Dip each piece of chicken in the egg/cream mixture, then in the breadcrumb mixture, until coated. Repeat the process until all the chicken is coated.
• Add ½ inch of oil to a deep pan or pot. Once hot, add the chicken pieces and fry until golden brown and chicken has an internal temperature of 165C.

ALMOND BONELESS CHICKEN

Steps:

• Sprinkle chicken with salt and sherry and marinate for 15 minutes. While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter. Heat deep fryer and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels. Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.