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Almond Crusted Chicken

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 15 minutes

Cook time: 15-20 minutes

Difficulty Level: Easy

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.

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  • Boneless chicken, cut into 1 inch cubes 500 gms
  • Crushed almonds 3 cups
  • Oil to grease
  • Breadcrumbs 1/3 cup
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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.

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Ingredients

    • 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

  1. Preheat oven to 180 ºC/350º F. Grease a baking tray.
  2. Put crushed almonds, salt, breadcrumbs and crushed black peppercorns on a plate, mix well and spread.
  3. Take the egg whites in a bowl.
  4. Dip each chicken cube in egg white and roll them with the almond-breadcrumb mixture ensuring that they are completely coated.
  5. 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.
  6. 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!

(Aloo Poshto)

(Wada Pav)

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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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