Almond Crusted Chicken with Apple Slaw
This almond crusted chicken is crispy, juicy, and pairs perfectly with a bright apple and Brussels sprout slaw. It’s an elevated weeknight dinner that's perfect for when you want something that's hearty, but not heavy.
This crunchy almond chicken was inspired by my favorite Chicken Milanese, but with a seasonal twist that's better suited for fall and winter—aka, when tomatoes are out of season.
I'm always looking for different ways to play with my classic Italian chicken cutlets, and this almond chicken recipe has become one of my favorites. The ground almonds add an incredible nutty crunch that takes ordinary breaded chicken to another level!
In lieu of the typical tomato and arugula salad, instead I pair them with a refreshing slaw of tangy apples and lemony Brussels sprouts.
You're going to love how the warm, golden brown chicken contrasts with the cool, crisp slaw. You get the satisfying crunch of the crispy almond crust, the juicy chicken inside, and the fresh, tangy salad.
The combination of textures and flavors creates a balanced, satisfying meal that the whole family will love!
Want more easy chicken recipes? Try my extra crispy chicken parmesan with fresh mozzarella, this classic whole roasted chicken, or comforting chicken pot pie with a flaky crust.
Why This Recipe Works
- The almond coating adds nutty flavor and exceptional crunch.
- Coarsely pulsed raw almond gives the best texture for maximum crispiness.
- The bright, acidic slaw cuts through the richness of the fried chicken.
- Dijon mustard is used in two places to add tang, flavor and depth.
Almond chicken Ingredient Notes
Ground almonds - For the best texture, pulse whole, sliced or slivered raw almonds into small pieces using a food processor. This works better than using almond flour or almond meal, since it creates varying sizes for better texture in the coating.
Boneless skinless chicken breasts - Pound to an even thickness for quick, even cooking that prevents the coating from burning before the chicken is done. If you want to use another cut of chicken, try the fattier boneless skinless chicken thighs.
Panko breadcrumbs - These Japanese-style bread crumbs are lighter and crispier than traditional ones, creating an airier coating that stays crisp.
Olive oil - Use high-quality extra virgin olive oil for the slaw dressing, but choose a neutral oil with a higher smoke point for frying the chicken.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food processor
- Meat mallet
- Large skillet
- Wire rack
- Sheet pan
- Meat thermometer
- Cutting board
How to make almond crusted chicken
Prepare the Breading Station
- In a large shallow bowl, mix the Panko breadcrumbs, ground almonds, garlic powder, onion powder, thyme, 1 teaspoon salt, and ½ teaspoon black pepper.
- Add the flour to a second separate shallow dish.
- In a third bowl, whisk together the beaten eggs and Dijon mustard until the egg mixture is smooth.
Pro Tip: Set up your breading station in a logical order: flour, egg mixture, then almond mixture. This creates an assembly line that keeps one hand dry and one hand wet, minimizing mess.
Prep the Chicken
- Season both sides of each piece of chicken with salt and pepper.
- Working with one chicken breast at a time, dredge in flour, shaking off excess. Dip into the egg wash, letting any excess drip off, then coat thoroughly in the breadcrumb mixture, pressing to adhere. Repeat with the remaining chicken.
Pro Tip: For extra crispy coating, let the breaded cutlets rest on a wire rack for 15 minutes before frying. This helps the coating adhere better to the chicken.
Fry the Chicken
- Place a wire rack over a prepared baking sheet near the stove for draining the cooked chicken.
- Heat about ½ inch of neutral oil in a large skillet over medium-high heat.
- Working in batches, carefully place 1–3 chicken cutlets in a single layer in the hot oil. Fry until golden brown on both sides, about 3-4 minutes per side, then transfer to the wire rack to drain excess oil. Repeat with remaining chicken.
Make the Salad and Serve
- While the nut chicken cooks, add shaved Brussels sprouts, arugula, and julienned apple to a medium bowl.
- In a small bowl, whisk together minced shallot, Dijon mustard, lemon juice, salt, and pepper. Slowly drizzle in the olive oil, whisking until emulsified. Pour over the salad and toss to coat.
- Serve the crispy almond chicken cutlets hot with the fresh slaw. Add lemon wedges for squeezing if desired.
Tips for Success
- When pounding chicken, place between sheets of plastic wrap to prevent tearing.
- The internal temperature of the chicken should reach 165°F. A meat thermometer is the best bet for ensuring your chicken is safely cooked.
- Don't overcrowd the pan when frying. This lowers oil temperature and results in chicken that's soggy, rather than crispy.
- Let the chicken rest on a paper towel briefly after cooking to remove excess oil.
- For busy weeknights, prep the breading and slaw components ahead of time.
Almond Chicken Variations
- Add parmesan cheese to the almond coating for an extra boost of flavor.
- Swap for boneless chicken thighs for even juicier chicken – just be sure to pound to an even thickness.
- Transform into chicken nuggets, chicken strips, or chicken tenders for a kid-friendly version!
- Create a honey mustard sauce for dipping by combining equal parts honey and Dijon.
What to serve with almond crusted chicken
This is already a complete main meal with the apple slaw, but you might want to add a starchy side like these roasted potatoes with onions and rosemary or farinata, an Italian chickpea flatbread!
How to Store and Reheat
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the chicken and slaw separate to prevent sogginess.
To reheat, place on a wire rack over a baking sheet in a 375°F (preheated oven) for 8-10 minutes until heated through and crispy again. Avoid microwaving which ruins the crispy coating.
This almond-crusted chicken breasts recipe also freezes well! Arrange cooled chicken pieces in a single layer on a baking sheet until frozen, then transfer to a freezer container with parchment between layers. Reheat from frozen at 375°F for about 15-20 minutes.
FAQs
Yes! Preheat your oven to 425°F (degrees F) and place the breaded chicken on a wire rack over a baking sheet. Spray with cooking spray and bake chicken for 15-18 minutes, flipping halfway through, until the chicken reaches 165°F. The coating won't be quite as crispy but still delicious.
Preheat to 375°F, spray the coated chicken with cooking spray, and cook for about 12-15 minutes, flipping halfway. Cooking time varies depending on your air fryer model and chicken thickness.
Yes! You can bread the chicken up to 4 hours ahead and refrigerate on a wire rack uncovered. This actually helps the coating adhere better during cooking.
Pan-frying in about ¼ inch of oil works perfectly. You can also shallow fry with just a few tablespoons of butter and oil mixed together for a lighter version.
Beyond the apple slaw, roasted vegetables, mashed potatoes, or a simple pasta with olive oil and herbs all work beautifully with this family favorite.
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Almond Chicken Cutlets
Ingredients
For the Chicken
- 1 ¼ cups Panko breadcrumbs
- 1 ¼ cups ground almonds use a blender or food processor to grind them into coarse crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt plus more for seasoning
- ½ teaspoon freshly ground pepper plus more for seasoning
- ½ cup all purpose flour
- 3 large eggs
- 3 tablespoons Dijon mustard
- 2 lbs boneless skinless chicken breasts, sliced and/or pounded out very thin
- neutral oil for frying I like grape seed
For the Salad
- 6 medium Brussels sprouts shaved into fine ribbons
- 2 packed cups arugula
- ½ green apple julienned
- 1 small shallot minced
- 1 tablespoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice plus extra lemon wedges for serving
- kosher salt and freshly ground pepper to taste
- ¼ cup extra virgin olive oil
Instructions
Prepare the Breading Station
- In a large shallow bowl, mix the Panko breadcrumbs, ground almonds, garlic powder, onion powder, thyme, 1 teaspoon kosher salt, and ½ teaspoon pepper.
- Add the flour to a second shallow bowl.
- In a third bowl, whisk together the eggs and Dijon mustard until smooth.
Prep the Chicken
- Season both sides of each chicken breast with salt and pepper.
- Working one piece at a time, dredge the chicken in the flour, shaking off the excess. Dip into the egg mixture, letting any excess drip off, then coat thoroughly in the breadcrumb mixture, pressing to adhere. Set aside and repeat with the remaining pieces.
Fry the Chicken
- Place a wire rack over a sheet pan and set it near the stove for draining the cooked chicken.
- Heat about ½ inch of neutral oil (such as grapeseed) in a large, heavy-bottomed sauté pan over medium-high heat.
- Working in batches to avoid overcrowding, carefully lay 1–3 chicken cutlets in the hot oil. Fry until golden brown and crisp on both sides, then transfer to the wire rack to drain. Repeat with remaining chicken, wiping out the pan and adding fresh oil as needed between batches.
Make the Salad
- While the chicken cooks, add the shaved Brussels sprouts, arugula, and julienned apple to a large bowl.
- In a small bowl or jar, whisk together the minced shallot, Dijon mustard, lemon juice, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly until the dressing is emulsified. Pour over the salad and toss to coat evenly.
Serve
- Serve the crispy almond chicken cutlets hot, with the fresh Brussels sprout and arugula salad on the side. Add extra lemon wedges for squeezing, if desired.
Notes
- When pounding chicken, place between sheets of plastic wrap to prevent tearing.
- The internal temperature of the chicken should reach 165°F. A meat thermometer is the best bet for ensuring your chicken is safely cooked.
- Don't overcrowd the pan when frying. This lowers oil temperature and results in chicken that's soggy, rather than crispy.
- Let the chicken rest on a paper towel briefly after cooking to remove excess oil.
- For busy weeknights, prep the breading and slaw components ahead of time.
Nutrition
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Yum. Love the ground almonds with the breadcrumbs. Perfect with this salad.
So glad you loved the recipe!
Love this recipe! It's my go-to recipe! Tonight I don't have almonds only Pecans hope it turns out alright 🤞