Herbed Almond Crusted Oven “Fried” Chicken
An easy, gluten-free entree for any day of the week. Kick up traditional chicken with Kuhlman Cellars’ famous Herbed Almond crusted oven “fried” chicken.
Directions
Prep time: about 10 minutes. Cook time: about 30 minutes. Preheat the oven to 450 degrees.
In a food processor, lightly chop/grind the Kuhlman Cellars Herbed Almonds. You seek a powdery texture, not a paste, so short, intermittent bursts work best. Err on the side of “too crunchy” rather than “over processed paste”.
Move the crushed Herbed Almonds to a shallow dish that can hold your chicken. Add garlic powder and fresh cracked black pepper.
Prepare a baking sheet with parchment paper sprayed with cooking oil and set aside.
In another shallow bowl, whisk the eggs.
Wash the chicken thighs and pat dry. You can cut into strips but using the entire thigh is easy for portions.
Dip each chicken thigh into the eggs and then coat in the almond mixture. Be sure to completely cover the chicken thigh and press slightly to ensure good coverage.
Place each coated chicken thigh onto the baking sheet lined with parchment paper.
Repeat for the remaining thighs and arrange them on the baking sheet with some space between them. Spray the chicken thighs lightly with your oil spray to give a more crispy texture.
Bake in the oven for 15 minutes and, using a spatula, flip the chicken over. Bake for an additional 10-14 minutes until golden brown.
Ingredients
7 oz bag Kuhlman Cellars Herbed Almonds
1.5 lb boneless, skinless chicken thighs
1 tbsp garlic powder
1/8 tsp fresh cracked black pepper
2 large eggs
cooking spray (we recommend avocado oil)
