Crispy Oven-Fried Chicken

Jun 29, 2015 by

Crispy Oven-Fried Chicken

Winter or summer, this chicken is lovely in any weather, and paired with our Asian Citrus and Almond Slaw and Salted Almond Butter Cookies with Chocolate Chunks you are ready to greet any new season! All of our recipes, and the history to go with them, can be found in the full book, Almonds: Recipes History Culture, available now. And you can keep up with us and the latest news in almonds and food at our Facebook page: Follow us!

Ground almonds, grated cheese, and breadcrumbs create a crisp and tasty coating for chicken in this healthful preparation – a winner for any picnic. Feel free to use drumsticks, breasts or thighs for this recipe and adjust the cooking time accordingly.

  • ½ cup (2 oz/60 g) finely ground blanched almonds
  • ½ cup (60 g) panko (Japanese breadcrumbs)
  • ½ cup (60 g) finely grated Asiago or Parmesan cheese
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds (900 g) boneless chicken thighs or breast halves, or 8 drumsticks
  • Extra virgin olive oil, for brushing
  • Olive oil spray
  1. Serve with our Asian Citrus and Almond Slaw

    Serve with our Asian Citrus and Almond Slaw

    Preheat the oven to 400ºF (200ºC). Place a wire rack on a rimmed baking sheet or use a broiler pan. Lightly oil the rack or pan.

  2. Combine the almonds, panko, cheese, salt and pepper in a large bowl. Whisk to blend. Lightly brush the chicken pieces with olive oil. Add to bowl one piece at a time, turning to coat thoroughly and arrange on the wire rack or pan. Lightly spray with oil.
  3. Bake in the oven until golden brown on the outside and opaque throughout, 25 to 35 minutes for boneless thighs or breasts, 45 to 50 minutes for drumsticks. The chicken is done when juices run clear when the thickest part of the chicken is pierced with the tip of a knife.

 

Serves 4

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