How to Make the Best Almond Boneless Chicken

almonds

🥗Healthier: sliced almonds

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free option and are often less expensive.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Chicken thighs are usually more affordable and provide a richer flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Dissolve cornstarch in water in a small bowl and set aside.

Combine broth, sherry, hoisin, soy sauce, and salt in a small saucepan and bring to a boil over medium-high heat.

Whisk in reserved cornstarch mixture, return to boil, and cook until thickened, about 30 seconds. Remove from heat, cover, and keep warm, stirring occasionally.

Line a rimmed baking sheet with parchment paper. Set a wire rack in a second rimmed baking sheet and line rack with triple layer of paper towels.

Halve chicken breasts horizontally to form 8 cutlets. Pat cutlets dry with paper towels and season with salt and pepper.

Finely chop 1/4 cup almonds. Whisk chopped almonds, 1 cup flour, cornstarch, garlic powder, baking powder, baking soda, 1 teaspoon salt, and 3/4 teaspoon pepper together in a large bowl. Whisk in beer and egg.

Combine remaining 1 cup flour and 1 teaspoon salt in a shallow dish.

Working with 1 cutlet at a time, dip cutlets into batter to thoroughly coat, letting excess drip back into the bowl. Dredge battered cutlets in flour to coat, shaking off excess, and place on parchment-lined sheet. Let cutlets sit while oil heats.

Add oil to a large Dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 350 degrees.

Working in batches, add half of cutlets to hot oil. Adjust burner as necessary to maintain oil temperature between 325 and 350 degrees. Fry, stirring gently to prevent pieces from sticking together, until cutlets are golden and register 160 degrees, about 4 minutes, flipping halfway through frying. Transfer to prepared wire rack to cool while frying remaining cutlets.

Place lettuce on a platter. Cut each cutlet crosswise into 1/2-inch-thick slices. Arrange slices over lettuce and drizzle with sauce. Sprinkle with scallions and remaining 1/4 cup almonds. Serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens