fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ranch Almond Chicken

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 10 servings 1x
  • Category: Poultry
  • Method: Frying
  • Cuisine: Gluten Free
  • Diet: Kosher


This crunchy, juicy chicken will quickly become a family favorite!


Units Scale
  • 8 large chicken breasts, tenders removed and used in the recipe (around 3 pounds)

For the almond coating

  • 2 cup almond flour
  • 1 cup tapioca or potato starch
  • 2 cup slivered almonds

For the plain tapioca coating

  • 1 cup tapioca or potato starch

For the egg mixture coating

  • 2 tablespoon avocado or safflower oil
  • 3/4 cup egg (around 4 large eggs)
  • 1 cup ranch dressing (Kosher for Passover)
  • 1 tablespoon mustard (imitation – Kosher for Passover)

For the finishing

  • Oil for frying – I prefer avocado or safflower oil
  • Baking sheet covered in foil and sprayed with nonstick spray or coated in oil.
  • 1/2 cup ranch dressing for drizzling (Kosher for Passover)


For the almond coating

  1. In a large casserole dish, combine the almond flour, tapioca starch and slivered almonds. Set aside.

For the egg mixture coating

  1. In a large bowl, whisk together the avocado oil, eggs, ranch dressing and mustard. Set aside.

For the tapioca coating

  1. Place the tapioca starch on a large plate or in a casserole dish. Set aside.

To make the chicken

  1. Take a chicken breast and coat it in the plain tapioca flour. Shake of any excess flour.
  2. 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.
  3. 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 and tenders.

For the finishing

  1. Preheat oven to 350°F.
  2. Heat the oil in a large skillet over medium/high heat.
  3. 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.
  4. If the chicken pieces are very large and need additional baking time: Place the baking sheet into the oven, uncovered, for 20 minutes until the chicken is completely cooked through.
  5. Drizzle the Ranch Almond Chicken 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.
  • I also use the tenders in this recipe.  If you include them then there are 10 servings.
  • 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.


  • Serving Size:
  • Calories: 603
  • Sugar: 3.2 g
  • Sodium: 291.6 mg
  • Fat: 34 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 43.7 g
  • Fiber: 4.4 g
  • Protein: 17 g
  • Cholesterol: 90.6 mg

Keywords: Ranch Chicken, Almond Chicken, Chicken Recipe, Fried Chicken, Gluten Free, Chicken, Dairy Free, Passover, Pesach, Kosher for Passover


Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.