Slivered & Blanched almonds make a uniquely crunchy crust for fried chicken tenders. Using blanched nuts allows for better caramelization and results in supremely buttery, crisp chicken.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients
Serves 2
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1 Pound Chicken Breast
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1/2 Cup Slivered & Blanched Almonds
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1/2 Cup Panko Breadcrumbs
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1/4 Cup Water
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2 Eggs, beaten
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3 Tablespoons Rice Four
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1 Teaspoon Salt
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1/2 Teaspoon Ground Black Pepper
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1/2 Teaspoon Smoked Sweet Paprika
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1/4 Teaspoon Ground Nutmeg
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3 Tablespoons Neutral Frying Oil
Directions
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Add the almonds to a food processor and pulse into a crumb consistency. Add the panko crumbs and pulse once or twice., set this mixture aside on a plate. Rinse the chicken breast and cut into 6 or 7 strips. Combine the salt, pepper, paprika and nutmeg. Sprinkle this mixture onto the chicken strips.
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Whisk together the eggs and water. Toss the chicken strips in the rice flour liberally.
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Dunk each strip into the eggs and water, shake off excess and dunk the chicken into the almond breading. Set the strips aside until finished breading all.
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Heat a large skillet over high and add the oil. Place the strips into the oil carefully but quickly. Adjust the heat to medium and fry the chicken for 5-6 minutes. Turn the heat up to high and flip the chicken strips over. Return the heat to medium and fry for another 5-6 minutes.
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Remove the chicken strips to drain on a rack over paper towels.