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Home / Courses / Main Dish / Baked Almond Crusted Chicken

Baked Almond Crusted Chicken

By: 👩‍🦳 Linda · Published: 🖨 May 28, 2014 · Updated: 💻May 8, 2021 · 🗨 4 Comments

Baked Almond Crusted Chicken

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.

Baked Almond Crusted Chicken

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.

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Serve this Baked Almond Crusted Chicken with Fingerling Potato Salad or Whole Baked Sweet Potatoes. It will also be delicious served with some fresh fruits and this Spicy Nectarine Yogurt Dip.

Baked Almond Crusted Chicken

Enjoy…..and have a wonderful day! 😎

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Categories: 🗂 Main Dish, Poultry, Video Recipes, Western Tags: 📋 almonds

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Comments

  1. Catherine says

    May 28, 2014 at 2:08 pm

    Great looking chicken!! Blessings, Catherine

    Reply
    • Linda says

      May 29, 2014 at 7:48 am

      Thanks Catherine! 🙂

      Reply
  2. Haruna says

    May 30, 2014 at 11:04 am

    Oh, yummy, Linda!

    Reply
    • Linda says

      June 3, 2014 at 7:15 am

      Thanks Haruna! 🙂

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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