Almond Crusted Chicken

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   If your chicken breasts are thick, slice them horizontally to create thinner cutlets, about 1/2-inch thick. You should have 4-.

   Ongeveer 5 min

   Tip van de kok: Pounding the chicken slightly can also help tenderize it and ensure even cooking.

2. 2

   In a shallow dish, whisk the eggs until well combined.

   Ongeveer 1 min

3. 3

   In another shallow dish, combine the almond flour, garlic powder, onion powder, dried oregano, paprika, salt, and black pepper. Stir well to mix the spices evenly.

   Ongeveer 2 min

4. 4

   Dip each chicken cutlet into the beaten egg, allowing any excess to drip off.

5. 5

   Transfer the egg-dipped chicken to the almond flour mixture, pressing gently to ensure the flour adheres to all sides. Set the crusted chicken aside on a clean plate.

   Ongeveer 10 min

   Tip van de kok: Make sure the chicken is fully coated for a crispy crust.

6. 6

   Heat avocado oil in a large non-stick skillet over medium heat.

   Ongeveer 2 min

   Tip van de kok: Ensure the oil is hot but not smoking before adding the chicken.

7. 7

   Carefully place the crusted chicken cutlets into the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.

8. 8

   Cook for 4-6 minutes per side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

   Ongeveer 16 min

   Tip van de kok: Adjust heat as needed to prevent burning the almond crust.

9. 9

   Remove the cooked chicken from the skillet and place on a wire rack to rest for a few minutes before serving.

   Ongeveer 2 min

   Tip van de kok: Resting helps keep the chicken juicy.