Almond and Herb Crusted Chicken

Our recipe for Almond and Herb Crusted Chicken is packed with flavor and baked golden brown and crispy using our new favorite kitchen tool, the Air Fryer. Serve with a light side dish, and you have a beautiful lunch or dinner.

INGREDIENTS

Chicken Marinade

1 1/2 pounds chicken breasts 4 pieces

2 tablespoons lemon juice

1 tablespoon olive oil

1 tablespoon rosemary fresh, finely chopped*

1 tablespoon thyme fresh, finely chopped

1 tablespoon sage fresh, finely chopped

3/4 teaspoon sea salt

black pepper to taste

Almond Coating

1 egg

3/4 cup almond flour

3/4 teaspoon sea salt

3/4 teaspoon poultry seasoning

black pepper to taste

INSTRUCTIONS

Add the marinade ingredients to the chicken, and mix well to evenly coat. Allow to marinate for at least 20 minutes, up to overnight.

Preheat oven to 425 degrees F.

Add the egg to one bowl, and beat it.

Add the almond coating ingredients to another bowl, and mix to combine.

Take each piece of chicken, and dip it in the egg wash, and then dredge it in the almond flour mixture. Place on a baking tray. Using parchment paper makes it easier to remove from the pan, but it will brown more if you place it directly on a baking sheet greased with olive oil.

Bake for 15 minutes, and then gently flip over. The coating will be soft and fragile at this point, but will brown as it continues to bake.

Bake another 10-13 minutes, until well browned.