Crispy chicken in almond crust

What do you cook when you do not know what to eat? We give you a quick, easy and absolutely delicious idea: crispy chicken in almond crust.

Crocant to the outside and tender to the inside, this was our goal when we thought of the present recipe. It’s great! The chicken melts in the mouth, it is soft, and the sound of almond crust is a symphony for the ears. We really love the end result and we will certainly repeat the recipe several times.

To make the crust, we used Orlando’s ripe and salty almonds, but we added some herbs (rosemary, basil) to add more flavor. If you are using almonds already salty, we recommend that you pay attention to the amount of salt you will use to marry the chicken. As a cooking technique, we chose to bake in the oven, not roasting in an oil bath, because it is a healthier version, and in this way we advise you to choose this technique as well.


150 gr. Orlando’s almonds
600 gr. chicken breast
2 eggs
60-70 gr. flour (you can use white or whole)
Aromatic herbs for crust: 1 teaspoon dried rosemary, 1 teaspoon dried basil
For marinated chicken: salt, pepper, garlic powder, sweet berries, 1 tablespoon olive oil


Crispy chicken can be eaten at lunch or dinner alongside your favorite salad, plus a refreshing yogurt sauce with garlic. Several pieces work well in the pack for lunch at work, college or wherever you go.

Here’s how easy they are:

First, put the pieces of chicken mousse in a large bowl and season with a little salt, pepper, garlic powder, sweet paprika and a tablespoon of olive oil. Stir, then cover the bowl with a saucer or baking sheet and leave the chicken to marinate in the refrigerator for at least 30 minutes.

In the meantime, prepare the crust. From left to right you will have the following: the bowl with marinated chicken, a plate with flour, a deep plate with the two beaten eggs, a plate with shredded almonds and the tray covered with baking sheet.

Take a piece of chicken mousse and give it first through flour on all sides (shake slightly to remove excess flour), then through beaten eggs, and finally through shredded almonds. Put it in the tray covered with baking sheet, greased with a little olive oil. Repeat until you have no more chicken pieces.
Put the tray in the preheated oven at 180 ° C for 30-35 minutes, until the chunks are nicely browned on the surface. During the entire baking period you must not turn them from one side to the other.

Allow to cool for at least 10 minutes, then serve with a salad and a yogurt sauce with dill and garlic.

Enjoy your meal!

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