Almond-crusted Chicken


Time: 30 minutes
Yield: Serves 4

Note: Nutritional analysis is per serving.

Nutritional Information
Calories: 579 (64% from fat)
Protein: 35g
Fat: 41g (sat 4.4)
Carbohydrate: 22g
Fiber: 2.9g
Sodium: 718mg
Cholesterol: 157mg


3  boned, skinned chicken breast halves
1/2  teaspoon  salt
2  teaspoons  soy sauce
5  tablespoons  cornstarch, divided
1  teaspoon  brandy or water
1/2  teaspoon  baking soda
2  large eggs
Canola oil for frying
2 1/2  cups  sliced almonds


1. Trim fat from chicken breasts and cut each into 4 pieces. With a mallet, pound each piece between 2 sheets of plastic wrap to an even 1/4 to 1/2 in. thick.

2. In a bowl, combine salt, soy sauce, 2 tbsp. cornstarch, the brandy, baking soda, and 2 tbsp. water. Add chicken and stir to coat. Let sit 5 minutes. Transfer chicken to a plate. In the same bowl, stir in remaining 3 tbsp. cornstarch and the eggs until well blended. Mix in chicken to coat.

3. In a 12-in. frying pan, heat 1/2 in. oil over medium-high heat. Spread almonds on a cutting board. Press chicken into nuts, coating both sides evenly, then lay chicken in oil. Cook until browned, turning once, 4 to 8 minutes total. Drain on paper towels.


Source: Lynn Lloyd, Santa Cruz, CA, Sunset, OCTOBER 2008
Tags: chicken
Submitted by samuel on Thu, 30 Oct 2008