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Almond Flour Breaded Chicken

by Heather

Almond flour breaded chicken is such a flavorful recipe! It is a completely gluten-free chicken recipe, and get’s crispy and delicious, thanks to the combination of almond flour and parmesan cheese for the crust. This dinner is a whole family favorite, and very kid-approved. Make a big batch, because leftovers work super well on salads, or as an easy protein addition to any meal!

almond flour breaded chicken

Almond flour breaded chicken

If you love breaded chicken, you will love this almond flour breaded chicken! The combination of almond flour and parmesan are even better than traditional flour or panko breading.

The parmesan gets crispy, adds the perfect amount of saltiness, and works so well with the almond flour to keep it on the chicken.

If you’ve ever tried using almond flour as a breading and it falls off, that’s not happening in this recipe!

Pair this chicken dinner with your favorite salad (like kale pomegranate salad) or steamed veggies, plus a side of crispy potato bites!

Perfect meal, if ya ask me!

almond flour breaded chicken

Can this almond flour breaded chicken be made in advance?

Yes, leftover almond flour breaded chicken keeps really well.

You can prep the whole recipe in advance and keep it for 5 days in the fridge. Reheat it in the oven, or slice it and add it cold to salads.

You can also prep it partially in advance.

If you go this route, get the chicken breaded, then place it in a shallow baking dish, cover it, and keep it in the fridge until ready to finish cooking.

Prep it uncooked up to 2 days in advance.

almond flour breaded chicken

What you need for almond flour breaded chicken

almond flour breaded chicken

How to make this recipe

  1. If your chicken breast are not already thinly sliced from the store, you will want to slice each breast into 2-3 thin, wide pieces.
  2. In a shallow bowl combine the egg and coconut milk. Whisk to combine and set aside.
  3. In another shallow bowl, combine the almond flour, parmesan cheese, Italian seasoning, sea salt, garlic granules, and pepper. Mix to combine and set aside.
  4. Prepare your breaded chicken by dipping both sides of a thinly sliced piece into the egg mixture. Let any excess drip off. Next, press the chicken into the almond flour mixture on both sides. Place on a baking sheet and continue the process until all the chicken is breaded.
  5. Heat a large skillet over medium-high heat and add the oil. Add the chicken when the pan is hot (can do it in batches if needed), and sear for 6-7 minutes on the first side. After that amount of time, and the chicken is golden, flip and cook another 4-5 minutes on the second side, or until the chicken is fully cooked. Repeat with any additional chicken.
  6. If the chicken is thicker and not fully cooked through, you can also finish the chicken in the oven at 350 degrees F for 5-8 minutes.

Substitutions

Below you will find substitutions for this almond flour breaded chicken recipe.

If you try a substitution, please leave a comment below sharing how it turned out! This is always helpful for others when trying a new recipe.

Chicken – While chicken is the star ingredient, you could also use a turkey breast sliced thin, or thinly-sliced, boneless pork chops!

Egg – The egg really helps to bind the breading to the chicken. I wouldn’t recommend a substitute for this one.

Coconut milk – Half & half or heavy cream are great substitutes here.

Almond flour – If you need to keep this nut-free, you can use regular flour instead, or panko breadcrumbs.

Parmesan cheese – If you don’t have parmesan cheese, try romano cheese instead.

almond flour breaded chicken

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almond flour breaded chicken
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5 from 1 vote

Almond Flour Breaded Chicken

Almond flour breaded chicken is such a flavorful recipe! It is a completely gluten-free chicken recipe, and get's crispy and delicious, thanks to the combination of almond flour and parmesan cheese for the crust. This dinner is a whole family favorite, and very kid-approved. Make a big batch, because leftovers work super well on salads, or as an easy protein addition to any meal!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: almond flour, chicken, gluten free, parmesan cheese
Servings: 6
Calories: 294kcal
Author: Heather

Ingredients

Instructions

  • If your chicken breast is not already thinly sliced from the store, you will want to slice each breast into 2-3 thin, wide pieces.
  • In a shallow bowl combine the egg and coconut milk. Whisk to combine and set aside.
  • In another shallow bowl, combine the almond flour, parmesan cheese, Italian seasoning, sea salt, garlic granules, and pepper. Mix to combine and set aside.
  • Prepare your breaded chicken by dipping both sides of a thinly sliced piece into the egg mixture. Let any excess drip off. Next, press the chicken into the almond flour mixture on both sides. Place on a baking sheet and continue the process until all the chicken is breaded.
  • Heat a large skillet over medium-high heat and add the oil. Add the chicken when the pan is hot (can do it in batches if needed), and sear for 6-7 minutes on the first side. After that amount of time, and the chicken is golden, flip it and cook another 4-5 minutes on the second side, or until the chicken is fully cooked. Repeat with any additional chicken.
  • If the chicken is thicker and not fully cooked through, you can also finish the chicken in the oven at 350 degrees F for 5-8 minutes.
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 294kcal | Carbohydrates: 5g | Protein: 26g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 688mg | Potassium: 337mg | Fiber: 2g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 2mg
almond flour breaded chicken

If you try this almond flour breaded chicken recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

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