Around two months ago, Dear Husband and I took a trip to Dubuque, Iowa.
As a #Chicagogirl, I was looking for a place to go that was so quiet it was COVID-19-friendly, and within a few hours’ drive. Basically, Dear Husband and I needed to get away from everything before I completely lost it.
I was very close to losing it.
Anyway, Dubuque, Iowa is in the middle of nowhere and is really quiet. Really, really quiet.
It was perfect.
One of my all time favorite things to do is to visit grocery stores in different cities to check out all the new and exciting Kosher products that I haven’t found in my local stores. I’ve even gotten Dear Husband to be excited about it (or at least he pretends to be for my sake).
The local groceries in Dubuque are Hy-Vee and Piggly Wiggly in nearby Galena, IL.
Yes, there really is a store called Piggly Wiggly and I had to go in! We went in the middle of a snowstorm and bought a brush to clean the snow off my car. But I digress…
We went to the Hy-Vee, masked and sanitized, to get our groceries for the week. We found a huge selection of Walden Farms products. I was dancing in the aisle! Really.
As you know from previous posts, I’m trying to figure out my health situation and am very limited in what I can eat. Sugar is out. Carbs (except super healthy ones) are out. Joy is out – just kidding…sort of.
Walden Farms makes a bunch of dressings that are Sharon Matten friendly. We bought a chocolate sauce (awesome!) and ranch dressing.
I decided to make some chicken breasts incorporating the dressing and my diet-friendly almonds.
And that’s how Ranch Almond Chicken was born.
Since we’re kind of limited in what we can eat for Passover, this recipe is perfect. While the dressing I’m using is no longer the Walden Farms variety (not Kosher for Passover), but a Kosher for Passover brand, the recipe still turns out great. I normally would add a teaspoon of ground mustard to the ground almond flour, but instead I modified the recipe to contain Kosher for Passover imitation mustard. The result just a good.
The triple coating of the chicken makes it crazy crispy and delicious, with the inside chicken moist and juicy. Totally worth the effort of all the dipping.
And aren’t we supposed to dip not once, but twice on Passover?
Here’s the recipe:
- 8 large chicken breasts (around 3 pounds)
- 1 cup almond flour
- ½ cup tapioca starch
- 1 cup slivered almonds
- 1/2 cup tapioca starch
- 2 tablespoon avocado or safflower oil
- ¾ cup egg (around 4 large eggs)
- ½ cup ranch dressing (Kosher for Passover)
- 1 tablespoon mustard (imitation – Kosher for Passover)
- Oil for frying – I prefer avocado oil
- Baking sheet covered in foil and sprayed with nonstick spray or coated in oil.
- ½ cup ranch dressing for drizzling (Kosher for Passover)
- In a large casserole dish, combine the almond flour, tapioca starch and slivered almonds. Set aside.
- In a large bowl, whisk together the avocado oil, eggs, ranch dressing and mustard. Set aside.
- Place the tapioca starch on a large plate or in a casserole dish. Set aside.
- Take a chicken breast and coat it in the plain tapioca flour. Shake of any excess flour.
- Dip the floured chicken into the egg mixture until completely coated. Shake off any excess egg, however make sure there is no uncoated tapioca flour showing.
- Carefully place the egged chicken into the almond flour mixture. Press the almond mixture onto both sides of the chicken. Repeat with the remaining chicken breasts.
- Preheat oven to 350°F.
- Heat the oil in a large skillet over medium/high heat.
- Place coated chicken breasts in the oil and fry until browned on both sides. Place on the prepared baking sheet. Repeat with the remaining chicken.
- Place the baking sheet into the oven, uncovered, for 20 minutes until the chicken is completely cooked through.
- Remove the chicken from the oven and drizzle with the 1/2 cup ranch dressing just before serving.
- If making this recipe not on Passover, feel free to substitute 1 teaspoon of ground mustard instead of the Kosher for Passover imitation mustard.
- Use whatever variety of Kosher for Passover imitation mustard you can find. While I'm not sure a "honey mustard" would work an imitation Dijon or similar variety would be great.
Please let me know what your favorite Passover foods are. I’d love to hear from you!
I’m sure you’re looking for Passover recipes…
Here are a ton! Click on the image!
FYI: I’m here to help make it way easier for you and reduce your pressure with my book “Shabbos Under Pressure“. I’ve found that using my electric pressure cooker to prepare for Passover, makes the cooking way easier and more efficient. For example, instead of cooking a huge pot of chicken soup on the stove for three hours, taking up valuable space on my stovetop, I can make even better soup in just an hour/hour and a half in my Instant Pot. I’ve even put together a Shabbos Under Pressure Passover Recipe Guide to help you convert the recipes in the book to Passover friendly recipes. If you don’t already have “Shabbos Under Pressure” now would be a great time to order it to ensure that you receive it with enough time to plan and cook your Passover meals.
You can order it here:
To help you in your search, here are a few links to optional Pareve, Kosher for Passover imitation Ranch Dressings:
Blanchard and Blanchard Ranch Dressing found at Walmart.com
Haddar Ranch Dressing from Aviglatt.com
Tonelli Ranch Dressing from Kayco.com
Lieber Ranch Dressing from Joyspantry.com