CRISPY FRIED ALMOND CHICKEN WITH GRAVY RECIPE - (3.8/5)
Provided by gmasusan
Number Of Ingredients 17
Steps:
- First toast the chopped almonds in a wok until lightly golden and fragrant. Set aside and give the wok a wipe with a dry towel as you'll be using it to fry later. In a small saucepan bring the 1 1/2 cups of water for the sauce to the boil. Add the frozen chicken strips and lightly boil with the lid on for 3 minutes. Remove the chicken with a slotted spoon or a couple of forks and drain on a clean kitchen towel. Do not dump the water! Add the vegan butter and soy sauce to the chicken stock and heat until the butter melts then turn off the heat. In another saucepan mix the cornstarch with 3 tablespoons water until smooth then slowly add the chicken soy stock until all is added. Heat and stir until thick and glossy. Check seasoning, turn off heat and set aside. In a small bowl add the cornflour, baking powder, xanthan gum and whisk. Add the water and vegetable oil and whisk really well until it is smooth and really thick. Toss the drained chicken strips into some more cornflour, then coat them in the batter then into the breadcrumbs. It's easiest to have one hand for the batter and the other hand for the breadcrumbs here. Keep going until all the strips are coated and place them on a plate ready to fry. Heat about an inch or two of vegetable oil in the wok you used to toast the almonds until it is very hot. Gently place the breaded chicken into the oil and fry until crisp and golden on both sides. Remove and drain on paper towels. Repeat until all the chicken is fried. Reheat the gravy and give it a whisk- if it has thickened too much, you can also add a bit more water. Place some shredded lettuce on a plate, top with the fried chicken then spoon over the gravy generously. Sprinkle over the toasted almonds and serve immediately.
GLUTEN-FREE ALMOND FLOUR FRIED CHICKEN
Spiced almond flour and cornstarch for a crispy, gluten-free coating for fried chicken.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together the almond flour, cornstarch, garlic, paprika, thyme, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Pour the buttermilk into another dish. Dredge the chicken pieces in the almond flour mixture, dip in the buttermilk and then dredge again in the flour mixture. Place the chicken on a rimmed baking sheet and refrigerate for 5 to 10 minutes.
- Heat the oil in a 12-inch cast-iron skillet over medium-high heat until some flour dropped in turns golden right away. Add the chicken, reduce the heat to medium-low and fry until deep golden brown and cooked through to an internal temperature of 165 degrees F, about 18 minutes, turning every few minutes. Remove the chicken to a cooling rack or paper towels to drain. Season with salt and pepper. Serve with lemon wedges.
ALMOND OVEN-FRIED CHICKEN
Vintage is in! Especially when it's a classic Betty Crocker recipe for crunchy oven-fried chicken with chopped almonds. The classics never go out of style.
Provided by By Becky Rosenthal
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- In medium bowl, stir together flour, salt, pepper and paprika. In separate small bowl, lightly beat eggs and milk. Place almonds in shallow dish or on sheet of waxed paper.
- Coat chicken with flour mixture. Dip in egg mixture; roll in almonds. Let chicken stand 5 to 10 minutes.
- In shallow baking pan, melt butter and shortening in heated oven. Place coated chicken in pan.
- Bake 30 minutes. Turn chicken; bake 15 to 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Nutrition Facts : ServingSize 1 Serving
ALMOND-CRUSTED CHICKEN
Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
- Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.
QUICK ALMOND CHICKEN STIR-FRY
"I make this dish often because it is so quick and easy to prepare," writes Darlene Brenden from Salem, Oregon. "My family likes the flavor the sugar snap peas and almonds add. Sometimes I top it with chow mein noodles for extra crunch."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.
Nutrition Facts : Calories 526 calories, Fat 35g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 871mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 8g fiber), Protein 35g protein.
CHINESE ALMOND CHICKEN
Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.
Provided by MELANIEB211
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
- Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
- Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
- Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g
FRIED ALMOND CHICKEN
Please note that this is an adopted recipe I haven't tried it yet. I hope to do so soon as it looks delicious to me.
Provided by tigerduck
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pat chicken dry with paper towels.
- Cut into strips 1/2" wide by 3" long.
- Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together.
- Place chicken in marinade, turning to coat.
- Marinate at least one hour, turning chicken after half an hour.
- Remove chicken from marinade and drain on paper towels.
- Beat egg slightly with 1/2 teaspoon water.
- One by one, dip chicken pieces in egg and roll in almonds to coat.
- Let almond coated pieces set 15 minutes.
- Heat oil to 350°F Fry chicken pieces in batches one layer deep until crisp, golden brown.
- Be sure to let oil come back up to 350°F between batches.
- Drain on paper towels and serve at once.
Nutrition Facts : Calories 925.9, Fat 62.5, SaturatedFat 7, Cholesterol 243.1, Sodium 1449.8, Carbohydrate 18.2, Fiber 8.3, Sugar 5.2, Protein 75.3
ALMOND FRIED CHICKEN
Make and share this Almond Fried Chicken recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 50m
Yield 2 chicken breasts, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Boned chicken breasts are thicker on one side than on the other. To make them more uniform, slice horizontally through the thick part and lay the meat "open". Do not cut the thinned section from the rest of the breast meat. Pound both sides with back of cleaver. One side will be smoother than the other. Mix light soy, sherry, salt and white pepper together and mix in chicken meat. Set aside 20 minutes. Wash and drain lettuce. Shred. Finely chop toasted almonds. Make sauce: Mix 4 T. cornstarch and 3 T. water in saucepan until smooth. Gradually mix in broth, butter, soy sauce, and bouillon. Bring to a boil, stirring constantly. Let boil for about 1 minute; reduce heat and keep warm. Make batter: Beat together 3 T. cornstarch, flour, baking powder, egg, and water until smooth. Coat chicken with batter and cook 5-7 minutes in 375* oil until golden brown. Drain chicken on paper towels. Cut cooked chicken into strips, put on bed of shredded lettuce and sprinkle with finely chopped almonds and green onions. Spoon on sauce and serve with steamed or fried rice.
Nutrition Facts : Calories 484.7, Fat 27.6, SaturatedFat 9.7, Cholesterol 148.4, Sodium 1427.5, Carbohydrate 21.8, Fiber 1.9, Sugar 1.7, Protein 33
AIR-FRYER ALMOND CHICKEN
My husband bought an air fryer oven about six months ago, after seeing it on television. We have used it at least twice a week and love how delicious the food has been. The chicken recipes that we have tried are especially good because of how moist it remains. We started a low-carb diet and did not want to use bread crumbs so we tried the chicken with almonds and it is a favorite now.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 350°. In a shallow bowl, whisk egg, buttermilk, garlic salt and pepper. Place almonds in another shallow bowl. Dip chicken into egg mixture, then into almonds, patting to help coating adhere., Place chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until a thermometer inserted in chicken reads at least 165°, 15-18 minutes. If desired, serve with ranch dressing, barbecue sauce or mustard.
Nutrition Facts : Calories 353 calories, Fat 18g fat (2g saturated fat), Cholesterol 123mg cholesterol, Sodium 230mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 41g protein.
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