American•quick

Almond-Crusted Pan-Fried Chicken

Easy delicious pan-fried chicken pieces coated with flavorful almond crust will quickly become your favorite weeknight recipe

Ingredients

Quantities are shown as originally provided.

4 5 oz boneless skinless chicken thighs (feel free to use breast if you want, I prefer thighs)
1 tsp garlic powder
2 cups ground almond
1/2 tsp Salt
1/4 tsp freshly ground pepper
2 large eggs (whisk)
2 Tbsp Cooking oil (for pan-frying, plus more as needed)

1
Mix ground almond, onion powder, salt and pepper in a shallow platter. Crack 2 eggs in another platter and whisk the eggs
2
Place the chicken pieces (one at a time) on a plastic wrap and top with another plastic wrap and use a mallet to gently pound the chicken pieces so that they are equal in thickness and to tenderize the chicken. Be careful not to pound too hard and break them
3
Preheat some cooking oil in a large skillet, about 1/2-inch over medium heat. Dredge the chicken in egg wash, shake off any excess and then coat in almond mixture. Gently press down to evenly coat
4
Pan-fry the chicken and adjust the heat as necessary. Cook for about 5-8 minutes on each side and make sure they are cooked through. Repeat with the rest of the chicken pieces. Serve with some salad on the side if you prefer