Ranch Almond Chicken
This crunchy, juicy chicken will quickly become a family favorite!
Servings: 8
Ingredients
- 8 large chicken breasts (around 3 pounds)
For the almond coating
- 1 cup almond flour
- ½ cup tapioca starch
- 1 cup slivered almonds
For the plain tapioca coating
- 1/2 cup tapioca starch
For the egg mixture coating
- 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)
For the finishing
- 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)
This crunchy, juicy chicken will quickly become a family favorite!
Instructions
For the almond coating
- In a large casserole dish, combine the almond flour, tapioca starch and slivered almonds. Set aside.
For the egg mixture coating
- In a large bowl, whisk together the avocado oil, eggs, ranch dressing and mustard. Set aside.
For the tapioca coating
- Place the tapioca starch on a large plate or in a casserole dish. Set aside.
To make the chicken
- 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.
For the finishing
- 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.
Tips
- 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.