Almond Crusted Chicken
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 15-20 minutes
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Difficulty Level: Easy
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Course: Starter
Cuisine: Fusion
Key Ingredients:
Chicken
About Almond Crusted Chicken
Table of Contents
Include this delightful protein filled starter in your dinner menu and win the hearts of your loved ones. The crushed almond coating makes it crispier.
Read More- Boneless chicken, cut into 1 inch cubes 500 gms
- Crushed almonds 3 cups
- Oil to grease
- Breadcrumbs 1/3 cup
Step 1. Preheat oven to 180 ºC/350º F. Grease a baking tray.
Step 2. Put crushed almonds, salt, breadcrumbs and crushed black peppercorns on a plate, mix well and spread.
Read MoreIngredients
- Boneless chicken, cut into 1 inch cubes 500 gms
- Crushed almonds 3 cups
- Oil to grease
- Breadcrumbs 1/3 cup
- Salt to taste
- Crushed black peppercorns 1/2 tsp
- Egg whites, beaten 2 nos
How to Make Almond Crusted Chicken (Stepwise Photos)
Method
- Preheat oven to 180 ºC/350º F. Grease a baking tray.
- Put crushed almonds, salt, breadcrumbs and crushed black peppercorns on a plate, mix well and spread.
- Take the egg whites in a bowl.
- Dip each chicken cube in egg white and roll them with the almond-breadcrumb mixture ensuring that they are completely coated.
- Arrange them on the greased baking tray. Keep the tray in the oven and bake for 15 minutes or till the chicken is completely done.
- Check it when the crust turns a light brown and you get a mild aroma of roasted almonds.
Additional Tips and Tricks
About chef
Masterchef Sanjeev Kapoor
Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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