My boys were delighted the last time I made Baked Chicken Tenders for them. This time round, I made Baked Almond Crusted Chicken instead, using bone-in chicken breast because it was the only kind of chicken I had in the freezer. They enjoyed it so much that I made it twice this past week. I think this dish will stay on our dinner menu rotation for a while.
The panko bread crumbs and ground almond crust was crunchy while the meat remained moist and tender. To achieve this, I reduced the oven temperature from 375°F (190°C) to 350°F (180°C) because of the longer baking time required for bone-in chicken. Spraying a little oil on the coating helped to give the crust a light golden color. Do not be tempted to bake the chicken for a longer period of time as doing so may dry out the meat.
Bone-in chicken thighs can be used in place of chicken breast if preferred. Reduce the baking time to 35 minutes should you decide to use boneless skinless chicken meat. Please refer to my Baked Chicken Tenders recipe for complete instructions.
- ¼ cup (37g) all-purpose flour
- 1 tsp salt
- ½ tsp pepper
- ½ dried thyme
- 1 egg
- ½ cup (35g) panko breadcrumbs
- ¼ cup (20g) ground almonds
- 4 bone-in chicken breast, skin removed
- Vegetable oil for spraying
- Combine all-purpose flour, salt, pepper, and thyme in a shallow bowl. Mix well and set aside.
- In another shallow bowl, beat egg with 2 tablespoons water.
- In yet another shallow bowl, combine panko breadcrumbs and ground almonds. Mix well and set aside.
- Preheat oven to 350°F (180°C). Spray or grease a baking tray.
- Dredge chicken in flour mixture. Then dip in egg mixture and finally coat with bread crumbs mixture.
- Place on prepared baking tray. Repeat with remaining 3 pieces of chicken.
- Spray oil over the coated chicken. Place in oven and bake chicken for 50 to 60 minutes until cooked.
- Remove and serve immediately.
Enjoy…..and have a wonderful day! 😎