Why You’ll Love This this Almond-Crusted Chicken
This almond-crusted chicken transforms ordinary weeknight dinner into something that feels fancy but couldn’t be easier to make.
The combination of tamari, ginger, and garlic creates this amazing marinade that soaks right into every bite-sized piece, while the almond and flour coating gives you that perfect crispy texture we’re all craving.
You get all the satisfaction of fried chicken without the hassle of deep frying, plus that nutty almond flavor makes it feel like you ordered takeout from your favorite Asian restaurant.
Ingredients List
You’ll need just a handful of simple ingredients to create this restaurant-quality dish at home.
- 1/3 cup tamari soy sauce or soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 3 lbs boneless skinless chicken breasts
- 1/2 cup whole wheat flour
- 1/2 cup finely ground almonds
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons peanut oil
Ingredient Health Considerations:
- Using tamari instead of regular soy sauce cuts down on gluten and adds a richer, less salty flavor
- Whole wheat flour brings more fiber and nutrients compared to white flour, though you can substitute if needed
- Finely ground almonds pack healthy fats and protein while creating that crispy coating we’re after
- Peanut oil handles high heat beautifully without smoking up your kitchen, but avocado oil works as a substitute
Step by Step Directions
This almond-crusted chicken combines the savory depth of tamari with a nutty, crispy coating that delivers restaurant-quality results in your own kitchen.
- Prepare the marinade: In a large bowl, combine tamari sauce, ground ginger, and garlic powder, whisking until well blended.
- Marinate the chicken: Cut chicken breasts into bite-sized chunks and add to the tamari mixture, stirring to coat evenly while you prepare the remaining ingredients.
- Create the coating mixture: In a separate bowl, combine whole wheat flour, finely ground almonds, salt, and fresh ground black pepper, mixing thoroughly.
- Heat the oil: Heat peanut oil in a large skillet or wok over high heat until shimmering and hot.
- Coat and cook: Remove chicken pieces from marinade and coat each piece in the flour-almond mixture, then carefully add to the hot oil.
- Reduce heat and cover: Lower heat to medium, cover the pan, and cook for about 20 minutes, stirring frequently to guarantee even browning and prevent sticking.
- Check for doneness: Verify chicken reaches an internal temperature of 165°F and coating is golden brown and crispy.
- Serve: Transfer to serving plates and serve immediately over brown rice for the complete encounter.
For optimal heat distribution and even cooking results, consider using professional stainless steel cookware instead of traditional non-stick pans when preparing this recipe.
Substitutions and Variations
- Oil alternatives: Vegetable oil works fine if peanut oil isn’t your thing, though coconut oil adds an interesting tropical note that pairs surprisingly well with the almonds.
- Make it dairy-forward: Add a tablespoon of grated Parmesan to your coating mixture for that umami boost that makes everything taste more expensive than it actually is.
- Sauce swap: Regular soy sauce works perfectly if tamari feels too fancy or hard to find, though you might want to use a bit less since it can be saltier.
Additional Things to Serve With This Dish
This chicken deserves more than just the plain brown rice suggested in the basic recipe, though rice definitely works if that’s what you’ve got.
- Coconut rice – Cook your rice with a splash of coconut milk instead of all water, and suddenly you’ve got a side dish that makes the whole meal feel like vacation food.
- Roasted vegetables – Toss some broccoli, carrots, or snap peas with a little oil and roast them while your chicken cooks, because we all need more vegetables in our lives, even when we’re pretending almonds count as health food.
- Asian-style slaw – Shred some cabbage and carrots, toss with rice vinegar and a tiny bit of sesame oil, and you’ve got that fresh crunch that cuts through all the rich, nutty coating.
- Steamed edamame – Keep it simple with some salted edamame on the side, perfect for when you want to feel like you’re eating something virtuous while demolishing crispy chicken.
- Quinoa pilaf – If you’re feeling fancy, cook quinoa with some chicken broth and throw in a handful of chopped green onions, because quinoa makes everything seem more sophisticated, even when you’re eating with your fingers.
Cooking Tips & Tricks (Chef’s Notes)
Making perfect almond-crusted chicken is all about mastering the little details that turn a decent dinner into something worth fighting your siblings over.
- Don’t skip the marinating time – While you’re frantically mixing the coating, that chicken is getting happier by the minute in its tamari bath, and trust me, even twenty minutes makes a difference between bland protein and chicken that actually tastes like something.
- Get your almond grind just right – Too coarse and you’ll have chunks falling off everywhere, too fine and it basically becomes almond flour that won’t give you any texture, so aim for something like coarse breadcrumb consistency.
- Hot oil is your friend, but not your best friend – You want that satisfying sizzle when the chicken hits the pan, but if it’s smoking and spitting at you like an angry cat, dial it back before you end up with charcoal-crusted chicken instead.
- Resist the urge to flip constantly – I know it’s tempting to poke and prod and flip every thirty seconds because you’re convinced it’s burning, but let that coating set up properly on one side before you start messing with it.
- Use a meat thermometer if you’re paranoid – Some of us have trust issues with chicken, and there’s no shame in checking for 165°F internal temperature when you’re dealing with thick chunks that might look done on the outside but still be raw in the middle.
- Save some coating mixture for touch-ups – Because inevitably some pieces will lose their beautiful almond armor during cooking, and you’ll want to patch them up like you’re doing chicken surgery.
Nutritional Facts
This almond-crusted chicken packs serious protein while keeping things relatively healthy with its whole wheat flour coating and heart-healthy almonds.
- High in protein – Each serving delivers approximately 35-40 grams of lean protein from the chicken breast, making it perfect for muscle building and recovery.
- Heart-healthy fats – The almonds and peanut oil provide monounsaturated fats that support cardiovascular health and help with nutrient absorption.
- Lower sodium option – Using tamari instead of regular soy sauce reduces sodium content while maintaining that savory umami flavor.
- Gluten-friendly alternatives – The whole wheat flour adds fiber and B vitamins, but can easily be swapped for almond flour or gluten-free alternatives.
- Approximately 320-350 calories per serving – Based on 6 servings from the recipe, making it a satisfying but not excessive meal option.
- Good source of vitamin E – The almonds contribute antioxidants that help protect cells from oxidative stress.
- Low in saturated fat – Only about 2-3 grams per serving, with most fats coming from the beneficial nuts and oil.
- Contains magnesium and potassium – The almonds provide essential minerals for bone health and proper muscle function.
- Minimal added sugars – Unlike many restaurant versions, this homemade recipe keeps sugar content naturally low.
Fun “Did You Know?”
Ever wonder why almonds became such a popular coating for chicken? I uncovered that almonds weren’t native to China but arrived via the Silk Road around 1,000 years ago.
Chinese cooks quickly embraced their nutty flavor and crunchy texture for coating meats.
Here’s what’s fascinating: almonds contain natural oils that help seal in chicken’s moisture while creating that golden crust we love.
They’re also packed with vitamin E, which acts as a natural preservative.
Plus, ground almonds were often more accessible than breadcrumbs in traditional Chinese kitchens, making this technique both practical and delicious.
