Fried Almond Chicken Recipes

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GLUTEN-FREE ALMOND FLOUR FRIED CHICKEN



Gluten-Free Almond Flour Fried Chicken image

Spiced almond flour and cornstarch for a crispy, gluten-free coating for fried chicken.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 12

1 cup almond flour
1 cup cornstarch
2 teaspoons granulated garlic
2 teaspoons sweet paprika
2 teaspoons chopped thyme
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 cup buttermilk
4 skinless, bone-in chicken drumsticks
4 skinless, bone-in chicken thighs
2 cups peanut oil, for frying
1 lemon, cut into wedges

Steps:

  • Whisk together the almond flour, cornstarch, garlic, paprika, thyme, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Pour the buttermilk into another dish. Dredge the chicken pieces in the almond flour mixture, dip in the buttermilk and then dredge again in the flour mixture. Place the chicken on a rimmed baking sheet and refrigerate for 5 to 10 minutes.
  • Heat the oil in a 12-inch cast-iron skillet over medium-high heat until some flour dropped in turns golden right away. Add the chicken, reduce the heat to medium-low and fry until deep golden brown and cooked through to an internal temperature of 165 degrees F, about 18 minutes, turning every few minutes. Remove the chicken to a cooling rack or paper towels to drain. Season with salt and pepper. Serve with lemon wedges.

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



Crispy Fried Almond Chicken with Gravy Recipe - (3.8/5) image

Provided by gmasusan

Number Of Ingredients 17

SAUCE:
50 grams Fry's chicken style strips, or similar, frozen
1 tablespoon cornflour, (cornstarch)
1/8 teaspoon baking powder
1/8 teaspoon xanthan gum
1 teaspoon vegetable oil
50 milliliters water
25 grams breadcrumbs, I like to use freshly made from stale bread here, or panko.
2 tablespoons almonds, chopped
Extra cornflour to coat
Shredded lettuce to serve
Vegetable oil to fry
2 tablespoons cornflour
3 tablespoons water
1 tablespoons vegan butter
4 teaspoons soy sauce
1 1/2 cups water

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.

ALMOND OVEN-FRIED CHICKEN



Almond Oven-Fried Chicken image

Vintage is in! Especially when it's a classic Betty Crocker recipe for crunchy oven-fried chicken with chopped almonds. The classics never go out of style.

Provided by By Becky Rosenthal

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 10

1 cut-up whole chicken (2 to 3 lb), skin removed
1 cup Gold Medal™ all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons paprika
2 eggs
3 tablespoons milk
2/3 cup finely chopped blanched almonds
2 tablespoons butter
2 tablespoons vegetable shortening

Steps:

  • Heat oven to 400°F.
  • In medium bowl, stir together flour, salt, pepper and paprika. In separate small bowl, lightly beat eggs and milk. Place almonds in shallow dish or on sheet of waxed paper.
  • Coat chicken with flour mixture. Dip in egg mixture; roll in almonds. Let chicken stand 5 to 10 minutes.
  • In shallow baking pan, melt butter and shortening in heated oven. Place coated chicken in pan.
  • Bake 30 minutes. Turn chicken; bake 15 to 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : ServingSize 1 Serving

ALMOND-CRUSTED CHICKEN



Almond-Crusted Chicken image

Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

3/4 cup dry bread crumbs
Coarse salt and freshly ground pepper
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds), split
1 1/2 cups sliced almonds, broken into pieces
2 tablespoons unsalted butter
2 tablespoons canola oil

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
  • Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

GLUTEN-FREE SHAKE AND BAKE ALMOND CHICKEN



Gluten-Free Shake and Bake Almond Chicken image

This is my go-to recipe when I'm in a hurry. It's so easy, and yet so good. Because of the coating, the chicken is always extra juicy. Kids can't tell they're nuts (looks like breading) and love it. It's healthy (and grain-free for those with allergies). Everyone asks me for the recipe...that's my cue to add it to Allrecipes!

Provided by IrisMac

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 35m

Yield 4

Number Of Ingredients 5

½ cup almond meal
1 teaspoon ground paprika
1 teaspoon sea salt
1 teaspoon ground black pepper
4 skinless, boneless chicken thighs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine almond meal, paprika, sea salt, and black pepper together in a resealable bag. Put each chicken thigh into bag, 1 at a time; close bag and shake until evenly coated. Place chicken in a glass baking dish.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 249 calories, Carbohydrate 4.7 g, Cholesterol 70.9 mg, Fat 14.5 g, Fiber 0.4 g, Protein 24.8 g, SaturatedFat 3.6 g, Sodium 505.5 mg, Sugar 0.1 g

DEEP FRIED ALMOND CHICKEN



Deep Fried Almond Chicken image

Make and share this Deep Fried Almond Chicken recipe from Food.com.

Provided by Cunuck

Categories     Meat

Time 35m

Yield 2 serving(s)

Number Of Ingredients 21

1 lb boneless skinless chicken, sliced into 1 inch pieces
1 egg
1 1/2 teaspoons salt
1 teaspoon white pepper
oil (for deep frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1 dash hot red chili pepper, crushed
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2-1 teaspoon sesame oil
1 tablespoon butter
1 tablespoon flour
3/4 cup chicken stock
2 tablespoons sugar
2 tablespoons sesame oil
1/4 cup almonds, chopped

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!

CHINESE ALMOND CHICKEN



Chinese Almond Chicken image

Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.

Provided by MELANIEB211

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 14

3 tablespoons soy sauce
¾ teaspoon salt
1 teaspoon cornstarch
2 teaspoons sherry
3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
1 ½ cups peanut oil for frying
1 cup blanched almonds
⅓ cup sliced mushrooms
½ cup diagonally sliced bamboo shoots
½ cup diagonally sliced celery
¼ cup thinly sliced onion
10 whole water chestnuts, thinly sliced
¼ cup peanut oil
⅓ cup chicken stock

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.

Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g

ALMOND FRIED CHICKEN



Almond Fried Chicken image

Make and share this Almond Fried Chicken recipe from Food.com.

Provided by CJAY8248

Categories     < 60 Mins

Time 50m

Yield 2 chicken breasts, 4-6 serving(s)

Number Of Ingredients 19

1 lb chicken breast (2 breasts)
1/2 tablespoon light soy sauce
1 tablespoon dry sherry
1/2 teaspoon salt
1 dash white pepper
1 cup shredded lettuce
1/3 cup toasted almond, finely chopped
1 green onion, chopped
4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth
3 tablespoons butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon
3 tablespoons cornstarch
3 tablespoons flour (Wondra works well)
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water

Steps:

  • Boned chicken breasts are thicker on one side than on the other. To make them more uniform, slice horizontally through the thick part and lay the meat "open". Do not cut the thinned section from the rest of the breast meat. Pound both sides with back of cleaver. One side will be smoother than the other. Mix light soy, sherry, salt and white pepper together and mix in chicken meat. Set aside 20 minutes. Wash and drain lettuce. Shred. Finely chop toasted almonds. Make sauce: Mix 4 T. cornstarch and 3 T. water in saucepan until smooth. Gradually mix in broth, butter, soy sauce, and bouillon. Bring to a boil, stirring constantly. Let boil for about 1 minute; reduce heat and keep warm. Make batter: Beat together 3 T. cornstarch, flour, baking powder, egg, and water until smooth. Coat chicken with batter and cook 5-7 minutes in 375* oil until golden brown. Drain chicken on paper towels. Cut cooked chicken into strips, put on bed of shredded lettuce and sprinkle with finely chopped almonds and green onions. Spoon on sauce and serve with steamed or fried rice.

Nutrition Facts : Calories 484.7, Fat 27.6, SaturatedFat 9.7, Cholesterol 148.4, Sodium 1427.5, Carbohydrate 21.8, Fiber 1.9, Sugar 1.7, Protein 33

AIR-FRYER ALMOND CHICKEN



Air-Fryer Almond Chicken image

My husband bought an air fryer oven about six months ago, after seeing it on television. We have used it at least twice a week and love how delicious the food has been. The chicken recipes that we have tried are especially good because of how moist it remains. We started a low-carb diet and did not want to use bread crumbs so we tried the chicken with almonds and it is a favorite now.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1 large egg
1/4 cup buttermilk
1 teaspoon garlic salt
1/2 teaspoon pepper
1 cup slivered almonds, finely chopped
2 boneless skinless chicken breast halves (6 ounces each)
Optional: Ranch salad dressing, barbecue sauce and honey mustard

Steps:

  • Preheat air fryer to 350°. In a shallow bowl, whisk egg, buttermilk, garlic salt and pepper. Place almonds in another shallow bowl. Dip chicken into egg mixture, then into almonds, patting to help coating adhere., Place chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until a thermometer inserted in chicken reads at least 165°, 15-18 minutes. If desired, serve with ranch dressing, barbecue sauce or mustard.

Nutrition Facts : Calories 353 calories, Fat 18g fat (2g saturated fat), Cholesterol 123mg cholesterol, Sodium 230mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 41g protein.

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