Martha Stewart Almond Crusted Chicken Recipe

Martha Stewart Almond Crusted Chicken Recipe is a classic American-inspired main course featuring tender poultry coated in crunchy nuts. This quick dinner uses sliced almonds, dry breadcrumbs, and a double-dipping technique to create a thick, golden crust that stays crisp after frying and baking.

The first time I made this, I didn’t press the almonds into the meat firmly enough and most of them stayed in the pan. Now I always use the palm of my hand to really anchor those nuts into the second layer of egg wash before they hit the oil. It makes the difference between a patchy coating and a solid, satisfying crunch that covers every single bite.

The double-dredging technique is doing more work than you’d think here. Without that initial light coating of breadcrumbs, the almonds have nothing to grab onto and the crust just slides off the moment you flip it. It’s a bit messy on the fingers, but it creates a professional finish that feels much fancier than a standard Tuesday night dinner.

Martha Stewart Almond Crusted Chicken Recipe Ingredients

• 75g (2.5oz) dry breadcrumbs
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 large eggs
• 10ml (2 tsp) water
• 700g-900g (1.5-2lb) boneless skinless chicken breasts, split into 4 portions
• 150g (5.5oz) sliced almonds, roughly broken
• 30g (1oz) unsalted butter
• 30ml (2 tbsp) canola oil

How To Make Martha Stewart Almond Crusted Chicken Recipe

1. Prepare the coating stations: Set the oven to 200°C (400°F/Gas Mark 6) and arrange three shallow bowls on your counter. Mix the breadcrumbs with the salt and pepper in the first bowl, beat the eggs with the water in the second, and place the broken almonds in the third.
2. Bread the chicken: Dip each piece of meat into the egg wash, shake off the excess, and press it into the seasoned breadcrumbs until lightly covered. Return the chicken to the egg wash for a second dip, then press it firmly into the almonds until the surface is completely hidden by the nuts.
3. Sear the crust: Heat the butter and oil in a large ovenproof frying pan over a medium hob until the butter stops foaming. Place the chicken in the pan and cook for 3 minutes until the underside is deep brown, then flip the pieces over and cook for a further 60 seconds.
4. Finish in the oven: Move the entire frying pan into the centre of the oven and bake for 10 to 12 minutes. Check that the meat is firm to the touch and the internal temperature has reached 75°C (167°F) before removing the pan from the heat.

Recipe Tips

• Break the almonds slightly. Use your hands to crush the flaked almonds into smaller shards so they fill the gaps between the breadcrumbs more effectively. Large, whole flakes tend to catch on the pan and peel away during the flipping process.
• Use a heavy pan. A cast iron or heavy-based stainless steel skillet holds heat better than thin aluminium, which prevents the oil temperature from dropping when the cold meat hits the surface. This ensures the butter browns the nuts rather than soaking into them.
• Press the coating firmly. Give the almond layer a proper squeeze with your fingers to ensure they are embedded in the egg. This creates a structural bond that keeps the crust intact when you use your tongs to turn the chicken.
• Check the internal temperature. Chicken breasts can dry out in seconds once they pass the safety mark, so use a meat thermometer to pull them out exactly at 75°C (167°F). The meat will continue to cook slightly while it sits on the plate.
• Keep the oil clean. If you are cooking in batches, use a slotted spoon to fish out any burnt almond bits between sets. Leftover nut fragments will burn in the hot fat and give the next piece of chicken a bitter, charred flavour.
• Prep the meat evenly. Use a rolling pin to bash the thicker end of the chicken breasts until they are a uniform thickness. This makes sure the thin tail doesn’t turn into cardboard while you wait for the thick centre to finish cooking.

What To Serve With Almond Crusted Chicken

This crunchy chicken needs something bright to cut through the richness of the nuts and butter. A crisp green salad with a sharp lemon vinaigrette or some steamed green beans with a squeeze of lime works well.

If you want something heartier, serve it alongside roasted new potatoes or a light wild rice pilaf. The nutty notes in the rice pair naturally with the toasted almond coating on the poultry.

How To Store Almond Crusted Chicken

Fridge

Place the cooled chicken in an airtight container with a piece of kitchen roll underneath to absorb moisture. It will stay safe to eat for up to three days, though the almond crust will naturally soften over time.

Reheat

Place the chicken on a wire rack over a baking tray and heat at 180°C (350°F/Gas Mark 4) for 8 to 10 minutes. Avoid the microwave as it turns the almond coating soggy and makes the chicken rubbery and tough.

Freeze

Wrap each breast tightly in clingfilm and place them in a freezer bag for up to two months. Defrost them completely in the fridge overnight before following the oven reheating instructions to bring back the crunch.

Martha Stewart Almond Crusted Chicken Recipe Nutrition Facts

Per serving (1 of 4): Calories: 540, Protein: 52g, Fat: 31g, Carbohydrates: 14g, Sugar: 2g, Sodium: 680mg. Estimated. May vary based on ingredients and cooking methods.

FAQs

Why are my almonds falling off the chicken?

The almonds usually fall off because the first layer of breadcrumbs was too thick or the egg wash was too watery. Make sure you shake off any excess egg and press the nuts firmly into the meat with your palm to lock them in place.

Can I use a different nut for the Martha Stewart Almond Crusted Chicken Recipe?

Yes, you can swap the almonds for crushed pecans or walnuts, though you should watch the oven carefully as these nuts have a higher oil content and burn faster. Ensure the nuts are chopped to a similar size as flaked almonds to maintain the correct crust ratio.

Can I bake this without frying it first?

No, the frying step is essential to set the crust and brown the butter for flavour before the chicken enters the oven. If you skip the hob, the almonds will stay pale and the breadcrumbs will likely turn into a soft paste rather than a crisp shell.

Is it possible to make this recipe gluten-free?

Yes, you can replace the dry breadcrumbs with gluten-free crumbs or even crushed gluten-free crackers to achieve the same texture. The almonds and eggs are naturally gluten-free, so the swap is very straightforward for this specific dish.

How do I know when the chicken is fully cooked?

The chicken is done when the meat feels springy and firm or an instant-read thermometer shows 75°C (167°F) in the thickest part. You can also pierce the centre with a knife to see if the juices run clear with no hint of pink.

Try More Recipes:

• Martha Stewart Almond Chicken Soup Sweet Potato Collards And Ginger Recipe
• Martha Stewart Adobo Marinated Chicken Quesadillas Recipe
• Martha Stewart Chicken Salad Sandwich Recipe
• Martha Stewart Chicken Divan Recipe