Inspired by Whole30 cashew crusted chicken, this almond-crusted baked chicken is full of fantastic flavor. Naturally gluten-free, it’s also paleo, Whole30, and low carb. Use chicken breasts, tenders, cutlets, thighs, or pork chops! No sauce is needed, this chicken is a favorite among the kids too! You can also serve it with non-dairy ranch or homemade BBQ sauce!
I laughed when my husband said the other night that this almond-crusted baked chicken was his favorite of all the Whole30 meals I’ve made so far (and I’ve made a lot of meals, including pork and potato soup and homemade breakfast sausage and caramelized onions and swiss chard and sweet potato and apple casserole and oven-roasted hash browns).
I asked why, and he said his mom used to make baked chicken all the time when he was a kid. She used Corn Flakes or Rice Krispies. I remember it well because my mom used to do the same thing with Shake ‘n Bake!
Almond crusted baked chicken is like what your mom used to make when you were a kid, but it’s grown up and healthier. And it’s downright delicious!
Almond Crusted Baked Chicken
This recipe has quickly become a family favorite. It is great for when you want that nice crunch to your chicken, without all the icky stuff that’s in those seasoning bags.
Here’s what I love about this recipe:
- It doesn’t really matter if you use an egg wash. The chicken is crispy and DELICIOUS every time. So if you’re out of eggs, you can still make this recipe!
- The seasoned breading is DELICIOUS.
- Whole-30, low-carb, and keto friendly.
- Versatile for chicken breasts or chicken thighs.
Ingredients for Almond Crusted Baked Chicken
This recipe is simple, and you likely have all of the ingredients in your pantry!
- Almond flour.
- Whole almonds.
- Paprika, salt, and pepper for seasoning. Necessary for flavor in this recipe. Trust me, you do not want to skip out on the seasonings. (You could sub in this poultry seasoning, seasoned salt, or even ranch dressing mix!)
- Egg wash. Water and/or milk work too!
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How to Make Almond Crusted Chicken
Making almond-crusted chicken is so easy!
Step 1. Combine seasonings with almonds and almond flour in a high powered blender (like this one) and pulse until the almonds are small. (Don’t over-pulse otherwise you’ll make almond butter.)
Step 2. Dip chicken in the beaten egg wash and coat with almond mixture.
Step 3. Bake the chicken on a baking sheet lined with parchment paper until golden brown and the juices run clear.
Baked Almond Chicken FAQs
Can you make almond crusted chicken in the air fryer?
Is almond crusted chicken low-carb or keto?
Can you freeze almond crusted chicken?
Can you make almond-crusted chicken tenders or chicken nuggets?
I’ve made this recipe with chicken breasts, bone-in chicken thighs, pork chops, and boneless skinless chicken thighs.
I really liked the boneless skinless chicken thighs best because they were so moist, but again, use whatever chicken you have on hand! You can cut the chicken into smaller pieces, or tenders, but you’ll need to adjust the baking time to make sure you don’t overcook them.
Boneless chicken (or pork) will cook up pretty quickly, so I recommend putting this in the oven when everything else is about 15 minutes away from being done. I like to get the oven preheating, get the side dishes going, and then prepare the chicken. It can sit ready to go, on the pan, for a while until it’s time to go in the oven.
Sauce for Almond Crusted Chicken
Almond crusted chicken alone is AMAZING but I understand if your people need a dipping sauce. Try any of these homemade sauces for a delicious twist to baked chicken:
- Secret Recipe Buffalo Wing Sauce
- Homemade BBQ Sauce
- Magic Thai Peanut Sauce
- Homemade Caesar Dressing
- Non-dairy Ranch Dressing
This recipe is featured in my FREE Budget-Friendly Whole30 Meal Plan!
More Quick Dinner Recipes
- Easy Weeknight Stir Fry
- Homemade Hamburger Helper
- 30-Minute Cashew Chicken
- Incredible Jamaican Jerk Chicken
- Homemade Pasta Primavera
Watch How to Make Almond Crusted Baked Chicken
Almond Crusted Baked Chicken
Inspired by Whole30 cashew crusted chicken, this almond-crusted baked chicken is full of fantastic flavor. Naturally gluten-free, it’s also paleo, Whole30, and low carb. Use chicken breasts, tenders, or cutlets, or even use thighs or pork chops! No sauce is needed, this chicken is a favorite among the kids too! You can also serve it with non-dairy ranch or homemade BBQ sauce!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
- Category: Main Meals
- Method: Oven
- Cuisine: American
- 1 – 1 1/2 lbs chicken (I recommend boneless skinless thighs)
- 1/2 cup almond flour
- 2/3 cup whole almonds
- 1 tsp salt
- 1 tsp paprika
- 1 tsp pepper
- 1 egg
- 2 Tbsp water or milk
- Preheat the oven to 425F.
- Line a baking sheet with parchment paper. Place a cooling rack on top.
- Combine the almond flour, almonds, salt, paprika, and pepper in a blender or food processor and pulse until the almonds are in small pieces (half a pea, or smaller), about 4-6 times. Make sure not to over-process, or to process for longer spurts, otherwise, the almonds will release their oils and you’ll make almond butter. Pour this into a shallow dish.
- In a separate shallow dish, crack the egg and add the water or milk. Whisk well.
- Working with one piece of chicken at a time, dip the chicken into the egg wash, turning to thoroughly coat all sides. Allow the excess to drip off and then place it in the bowl with the coating. Turn the chicken and make sure all sides are coated. Place the chicken on the cooling rack and repeat this process with the remaining chicken.*
- Bake the chicken for 15-18 minutes, or until the juices run clear. Serve warm.
- If you run out of the almond coating, you can either make a small half-batch using the ratio of 2 Tbsp flour to 1 Tbsp whole almonds OR just sprinkle more almond flour into the bowl. I tend to do the latter since it’s easier.
- Calories: 291
Keywords: almond crusted baked chicken, almond crusted chicken recipe, recipe for almond crusted chicken
This looks amazing! Has anyone ever made it in a skillet on the stove? My oven is broken right now and we are waiting on a part! I could use the toaster oven and just do two batches, but thought a skillet might work just as well. It wold be more oily / fried, which is maybe what people are trying to avoid here, but I wondered if the coating would fall off in the oil or if it would stay and fry up nicely. I’ll let you know if I try it!
Made them tonight so yum and the chicken was still moist (I used tenders) didn’t even need sauce to dip them in.
I’m gonna try this tonight, I’ve been looking for something different to make for dinner. I like the comment that says its better than chick fa la. Thanks for the recipe.
Your site is amazing.
How long to cook as tenders?
SJ - Team Crumbs
Hi Bri, It depends on how big your tenders are! Start with an 8 minute bake time and see if the internal temp reaches 165F (the safe temperature for Chicken meat.)
Can I use unsweetened almond milk ?
Karen @ Team Crumbs
Sure you can! 🙂 Enjoy!
We had this for supper tonight, and it was delicious! I love the crunch from the almonds, and the flavor of the breading. Yummy!!
It is an awesome recipe. I like oily food. Can I add here a little bit more oil in this recipe?
You can if you’d like!
Do you cut the chicken thighs in half or leave them their normal full size?
Whichever you prefer, Lydia!
How do I get the coating not to stick to the rack? I’ve tried this twice now and when I lift the chicken the coating is stuck to the rack and I have no coating on the bottom of all my chicken thighs. I do the egg wash and then my seasoned almond flour. Second time I tried olive oil on the rack. Help!
Have you tried parchment paper?
Can you use almond flour and flaxseed meal?
That would probably work Lakesha!
Do you use raw almonds or dry roasted & salted?
My almonds are roasted and salted, but you can use whatever you have on hand. 🙂
Hi! I am a diabetic and I have to calculate Carbohydrates. I was wondering if you knew what that carbs were for the recipe?!
Hi Katie – I don’t, but you’re welcome to use an online calculator!
Can you make the breading ahead of time?
Delicious! Reminded us of chick-a-filet but better.
That’s a high compliment – thank you Megan!
Oh my, epic fail! Pulsing 4-5 times I had whole almonds with some chunks out of them. I continued to pulse and even after more than a dozen pulses I had huge chunks. My food processor has speeds and you didnt say what speed, could that be the problem? Help, cuz this sounds and looks great – well, yours looks great – not mine.
I don’t have a food processor Cindy, but I used my Blendtec with the “pulse” button so that’s how I processed the almonds. I’ve made this many times, including just two days ago, and it takes me maybe 6-8 rounds to get them into small pieces. If you have whole chunks, stir or shake up the contents of the container so they shift around a bit. Sometimes one or two almonds can get stuck and make the whole thing not work nearly as smooth as it should.
We don’t have almond flour because we don’t use it. I do like almonds and I bought some for a recipe but might have gone a little over board on the almonds when I bought them. Could we just use regular flour in case we buy the almond flour and don’t like it and then what? I have a wish. When something isn’t something you have ever used, and it’s a new product or just something most people don’t use all the time, I wish they would make a trial sized box or bag or whatever of it. That way if you try it and you don’t care for it, you are only throwing away a little bit, not a whole, full sized package. Okay, I will get off of my soap box now. LOL I want to try this recipe and I do love the corn flake chicken recipe. I have made that many times but we don’t make shake and bake anymore.
You sure can Gail! And I like your wish – sample sizes would be nice. 🙂
If you don’t eat eggs you can use veganaise sp? Just add a little more liquid to it to make it runny like an egg or less runny if you prefer
I haven’t tried that substitution Laurie, but if you’ve done it before with success, it should work!
I don’t have a high powered blender. Would almond meal be a substitute for the almonds? So, using a mixture of almond meal and almond flour?
Karen @ Team Crumbs
I’m sure that almond meal would work. Let us know how it comes out! 🙂
What would be a good whole 30 alternative to almonds…Just a different nut flour? I’m allergic and so many grain free recipes call for it…such a bummer.
Yes, any nut flour would work!
This looks delicious, it looks like you served with the caramelized onion swiss chard, but what is the other side with the tomatoes, that looks great as well.
Thanks Stephanie! That’s just fresh cherry tomatoes with salt and pepper! 🙂
So do you bake the chicken still on the cooling racks?
Yes! This lets air circulate underneath the chicken so you don’t have to turn it halfway through. 🙂
Hi Tiffany, so if I use the racks I do not have to turn the chicken? That would be great.