Almond Crusted Chicken

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My husband and I loved this chicken! I used Emeril's essence instead of the paprika and also used a whole egg instead of 2 whites. It browned so nicely in the skillet I just skipped the oven part. I am so excited to have a new low carb recipe!!! I plan to trying this on pork next.

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I was looking for a way to spice up tonight's chicken breasts and I stumbled across this. After reading the other reviews, I decided to make this recipe my own, so to speak. I used almonds, flour, cayenne pepper, garlic salt, worcestershire pepper, chili powder, and just "eyeballed it" and then adjusted to taste. I know it is not as healthy, but I pan fried these in the olive oil instead of baking them. I had the heat a little high to sear the chicken at first, and then I reduced to medium-low and let cook slowly for the remainder of the time. The tenders came out flavorful, juicy, and best of all, crunchy!

A great recipe if you find yourself without any breading materials.

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Although our sauce didn't turn out this was great!I look forward to making it in the future.

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Easy to make. Team with brown rice for a meal that tastes great together that was easy to make

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i cut the chicken to make tenders which tastes even better. I also add garlic powder and a little chicken cajun seasonings to the almond/paprika.

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These can be prepared in advance and then just browned and baked when you are ready. The almonds add a great texture. Be sure to salt the chicken as per the recipe.