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.
Enjoy…..and have a wonderful day! 😎