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Oven-Fried Almond-Crusted Chicken
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(37 rated)

Oven-fried chicken lets you keep all the crispy crunch of its fried counterpart without the extra fat. Nutty almonds add an extra layer of flavor and texture for a delightfully delicious dish. 


    • 2 cups buttermilk
    • 4 teaspoons kosher salt, divided
    • 2 teaspoons freshly ground black pepper, divided
    • 1 teaspoon garlic powder
    • 2½ to 3 pounds chicken pieces
    • 2 pounds baby red or gold potatoes, diced
    • 1 lime
    • 1/4 cup mayonnaise
    • 1/4 cup sour cream
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons chopped fresh chives
    • 1 tablespoon chopped fresh dill
    • 1½ teaspoons paprika, divided
    • 2 hard-boiled eggs, peeled and chopped
    • 2 tablespoons melted butter
    • 2 tablespoons olive oil
    • 1 cup almond meal
    • 1 cup oat flour


1. In a zip-top plastic bag combine buttermilk, 3 teaspoons of the kosher salt, 1 teaspoon of the black pepper and the garlic powder. Add the chicken pieces, seal and refrigerate for 2-6 hours to marinate. 

2. Meanwhile, in a medium saucepan, combine potatoes and enough water to cover by 1 inch. Add 1/2 teaspoon of the salt and bring to boiling. Reduce heat and simmer about 15 minutes or until potatoes are just tender. Drain potatoes well and transfer to a large bowl. Let cool slightly.

3. Remove 1 teaspoon zest and squeeze 1 tablespoon juice from the lime. In a small bowl combine the lime juice and zest, the mayonnaise, sour cream, cilantro, chives, dill and 1/2 teaspoon of the paprika. Stir dressing and eggs into the potatoes. Cover and chill for 2-24 hours.

4. Preheat oven to 425 degrees. 

5. Drain the chicken from the buttermilk mixture. In a 9- by 13-inch pan combine the melted butter and olive oil.

6. In a shallow bowl combine the almond meal, oat flour, the remaining 1 teaspoon black pepper, the remaining 1 teaspoon paprika and the remaining 1/2 teaspoon salt.

7. Dip chicken pieces into the almond meal mixture; place skin side down in the pan. Bake, uncovered, for 30 minutes. Turn chicken pieces over and bake for 30 minutes more or until chicken is cooked through and the internal temperature reaches 165 degrees. 

8. Transfer chicken to a paper towel-lined plate. Serve with potato salad.