Almond Parmesan Oven-Fried Chicken
Next time your family begs you to make fried chicken, try my easier and much healthier version. Not only is this flavorful “fried” chicken much lower in fat, but adding ground almonds and freshly grated Parmesan cheese to the breading really elevates the taste. Stove to table in less than 45 minutes makes this meal another great “MPM Dinner in a Flash!”
Servings: 4 servings
Ingredients
- Olive oil spray
Breading Mixture
- 1/4 cup sliced almonds toasted
- 1/2 cup almond meal such as Bob’s Red Mill or Trader Joe’s
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
Dipping Mixture
- 1/2 cup buttermilk regular or low-fat
- 1 large egg
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 6 ounce boneless skinless chicken breast fillets
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425 degrees F. Lightly coat a 9 x 13-inch baking dish with olive oil spray; set aside.
- In a blender or food processor, pulse all breading ingredients until well combined. Transfer to a baking dish.
- In another baking dish, combine dipping mixture ingredients.
- Dip a piece of chicken in buttermilk-egg mixture, coating thoroughly.
- Dip chicken in breading mixture, pressing to adhere to all sides. Transfer chicken to a plate.
- Repeat process with remaining chicken pieces.
- In a large frying pan, heat oil over medium-high setting until hot. Brown chicken pieces on both sides. (about 1 minute per side) Transfer chicken to prepared baking dish.
- Bake uncovered for about 10 minutes or until chicken is golden brown and cooked through with no pink color remaining (170 degrees F.) *For a crispier coating, drizzle chicken pieces with olive oil before baking.
Notes
Make Ahead and Storage Tips: so the breading does not become soggy, it’s best to prepare the chicken no more than 2 hours ahead. Cover and refrigerate. Store leftover chicken covered for up to 2 days in the refrigerator. Reheat covered at 300 degrees F for 10 minutes or until heated through. Chicken may be frozen for up to 4 months.
For easier clean-up, you can use an oven-safe pan for browning and baking the chicken.
Look for almond meal by Bob’s Red Mill which is available at natural food stores such as Whole Foods as well as some supermarkets. Almond meal is also available at Trader Joe’s.
I served this dish with Parmesan Crunch-Top Potatoes which is a delicious accompaniment.
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