CHINESE ALMOND CHICKEN
Chinese Almond Chicken, aka Detroit Almond Chicken, ABC Chicken or Almond Boneless Chicken, is a dish with fried chicken and mushroom gravy served over iceberg lettuce.
Provided by Jessica Formicola
Categories Main Course Main Dish
Time 55m
Number Of Ingredients 17
Steps:
- Place chicken breasts between two sheets of wax paper or plastic wrap. Using the flat side of a meat tenderizer, pound breasts to approximately 1/2 inch uniform thickness. Pieces may be very large, in this case, cut in half.
- Place in a baking dish large enough for them to fit in a single layer. Season to taste with salt and pepper and cover with cooking sherry. Set aside until ready to cook, a minimum of 30 minutes.
- In bowl, whisk together 4 tablespoons cornstarch with 4 tablespoons water until smooth.
- In a heavy bottom sauce pan, heat chicken broth, shiitake mushrooms, dark soy sauce, unsalted butter and cornstarch mixture over low heat. Whisk until smooth. Sauce should start to thicken and mushrooms will cook down. Do not bring to a boil, whisk every 2-3 minutes while making the chicken. When it reaches a gravy consistency, remove from heat or place on a "warm" setting.
- In a shallow bowl or pie plate, whisk 6 tablespoons flour, baking powder and eggs. This mixture will be very thick. If it is so think you won't be able to dredge chicken through it, add a small amount of milk or water, but make sure it isn't too watery, you want it to stick to the chicken.
- In a shallow dish or bowl place the remaining 6 tablespoons all purpose flour and lightly season with salt and pepper.
- Preheat oven to 350 degrees. Heat 1 inch of vegetable oil in a large heavy bottom skillet over medium-high heat.
- Lightly coat each chicken breast in flour and then dredge in egg batter. Carefully lower into hot oil. Depending on size, chicken will take from 5-7 minutes per side. Remove to a baking sheet and place in the oven to keep warm. Continue with remaining chicken breasts. The cooking time can vary considerably depending on the heat of the oil and size of the chicken. Chicken needs to be an internal temperture of 165 degrees. If the outside is cooking faster than the inside, remove and place into the oven to continue cooking.
- For plating, create a bed of iceberg lettuce, top with a piece of chicken, mushroom gravy, scallions and Chinese rice noodles.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 435 kcal, Carbohydrate 29 g, Protein 33 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 176 mg, Sodium 1315 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHINESE ALMOND CHICKEN
Make and share this Chinese Almond Chicken recipe from Food.com.
Provided by BakinBaby
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
- Mix sauce ingredients together in small bowl, set aside.
- Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
- Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
- Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
- Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
- Stir together until sauce thickens slightly.
- Serve with rice or noodles.
Nutrition Facts : Calories 376.5, Fat 19.4, SaturatedFat 2.2, Cholesterol 23.2, Sodium 936.8, Carbohydrate 23.1, Fiber 5.5, Sugar 7.3, Protein 17.4
WARR-SHU-GAI ALMOND BONELESS CHICKEN
Warr Shu Gai or Almond Boneless Chicken, like chop suey, is a Chinese-inspired American dish. So far as I have been able to determine, it originated in Detroit. It was a favorite dish of my childhood there. Every Cantonese restaurant in the area serves it, but I've never been able to find it outside of Michigan. Descriptions of it to Chinese restaurant personnel elsewhere have been met with blank stares.
Provided by Tonkcats
Categories Chicken Breast
Yield 4-6
Number Of Ingredients 16
Steps:
- Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.
- Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.
- Bring the mixture to a boil, stirring constantly.
- Let boil 1 minute. Keep warm.
- Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.
- Coat each piece of chicken with batter.
- Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.
- Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.
- Drain on pa per towels.
- Cut chicken diagonally into strips.
- Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.
- Spoon sauce over chicken and serve immediately.
- Makes four to six servings.
- It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic. This can also be made with duck, in which case it becomes Warr Shu Opp.
CHINESE ALMOND CHICKEN RECIPE
This Chinese Almond Chicken is just like your favorite dish at your local Chinese restaurant except that it's Paleo! Almond fried chicken is allergen-free and delicious.
Provided by Maya
Categories Main Course
Time 20m
Number Of Ingredients 19
Steps:
- To make the gravy: In a large saucepot over high heat whisk the tapioca starch and water together. Stir in the remaining ingredients and bring to a boil. Once boiling reduce heat and keep warm.
- Fry the chicken: Flatten the chicken breasts. Whisk together the batter ingredients until smooth. In a large wok over high heat, heat about 1/2 - 3/4 cup of refined coconut oil until very hot. Working in batches, dip the chicken into the batter and allow a bit of the excess to drip off before dropping it directly into the hot oil. Give the chicken a little nudge with a wooden spoon to loosen any bits that are stuck to the bottom of the pan. Let fry about 5 minutes per side until crispy and golden. Remove and drain on paper towels, repeat with remaining chicken. You can also cook the chicken using an air fryer.
- Assemble the dish: Place a bed of shredded lettuce on a plate and top with the hot chicken, pour gravy over top and top with almonds, green onions, and mustard.
Nutrition Facts : Calories 407 kcal, Carbohydrate 39 g, Protein 27 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 1221 mg, Sugar 1 g, ServingSize 1 serving
CHINESE ALMOND CHICKEN RECIPE - (4/5)
Provided by á-39535
Number Of Ingredients 22
Steps:
- Season chicken with salt and sherry. Allow to sit for at least 15 minutes. Prepare sauce by whisking together the cornstarch and water in small sauce pan over low heat until smooth. Gradually add the chicken broth and continue to whisk until completely mixed. Add mushrooms, butter, soy sauce, and bouillon granules bring mixture to a boil stirring constantly. Boil 1 minute, then set aside and just keep warm. Prepare the batter by beating together cornstarch, flour, baking powder, egg, and water until smooth. Coat the seasoned chicken in the batter and fry at 375 for 5-7 minutes until golden brown on all sides. Set aside on paper towels to absorb excess oil... or just lightly coat a baking sheet with the oil and bake at 350 for 30-45 minutes. Cut chicken into small strips and lay on a bed of lettuce if using. Sprinkle with almonds and green onions, then spoon sauce over chicken and serve.
CRISPY FRIED ALMOND CHICKEN WITH GRAVY RECIPE - (3.8/5)
Provided by gmasusan
Number Of Ingredients 17
Steps:
- First toast the chopped almonds in a wok until lightly golden and fragrant. Set aside and give the wok a wipe with a dry towel as you'll be using it to fry later. In a small saucepan bring the 1 1/2 cups of water for the sauce to the boil. Add the frozen chicken strips and lightly boil with the lid on for 3 minutes. Remove the chicken with a slotted spoon or a couple of forks and drain on a clean kitchen towel. Do not dump the water! Add the vegan butter and soy sauce to the chicken stock and heat until the butter melts then turn off the heat. In another saucepan mix the cornstarch with 3 tablespoons water until smooth then slowly add the chicken soy stock until all is added. Heat and stir until thick and glossy. Check seasoning, turn off heat and set aside. In a small bowl add the cornflour, baking powder, xanthan gum and whisk. Add the water and vegetable oil and whisk really well until it is smooth and really thick. Toss the drained chicken strips into some more cornflour, then coat them in the batter then into the breadcrumbs. It's easiest to have one hand for the batter and the other hand for the breadcrumbs here. Keep going until all the strips are coated and place them on a plate ready to fry. Heat about an inch or two of vegetable oil in the wok you used to toast the almonds until it is very hot. Gently place the breaded chicken into the oil and fry until crisp and golden on both sides. Remove and drain on paper towels. Repeat until all the chicken is fried. Reheat the gravy and give it a whisk- if it has thickened too much, you can also add a bit more water. Place some shredded lettuce on a plate, top with the fried chicken then spoon over the gravy generously. Sprinkle over the toasted almonds and serve immediately.
OVEN-FRIED ALMOND CHICKEN
This oven-fried chicken recipe has a combination of super flavors and is so easy to do. Have dinner on the table in less than an hour.
Provided by Marie
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- In flat pie plate, stir together bread crumbs, Parmesan cheese, almonds, parsley, garlic, thyme and salt and pepper.
- Pour oil into another pie plate and dip chicken.
- Place chicken in crumb mixture to coat, then place on cookie sheet that has been sprayed with non stick spray.
- Bake for 20 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife.
- Do not turn chicken over.
Nutrition Facts : Calories 329.1, Fat 20.9, SaturatedFat 4.3, Cholesterol 50.1, Sodium 649.2, Carbohydrate 14.7, Fiber 1.5, Sugar 1.4, Protein 20.4
DEEP FRIED ALMOND CHICKEN
Make and share this Deep Fried Almond Chicken recipe from Food.com.
Provided by Cunuck
Categories Meat
Time 35m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Chicken: Cut chicken pieces in 1-inch squares and place in large bowl.
- Stir in egg, salt, pepper and 1 TB oil and mix well.
- Stir cornstarch and flour together.
- Add chicken pieces, stirring to coat.
- Heat oil for deep-frying in wok or deep-fryer to 375°F.
- Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp.
- (Do not overcook chicken or chicken will be tough). Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
- Clean wok and heat 15 seconds over high heat.
- Add 1 TB oil. Add ginger and garlic and stir-fry until fragrant.
- Add and stir-fry crushed chiles and green onions.
- Add rice wine and stir 3 seconds.
- Add cooked chicken, stirring until well mixed.
- Add to chicken and heated through.
- Sauce:.
- Add oil to WOK.
- Add the Flour and cook to make a almond colored roux.
- Add the Butter and Melt over Medium heat,.
- Add Chicken Stock and wisk until smooth.
- Add Sugar and stir until sugar is desolved.
- Add Sesame Oil and stir to blend.
- Let cook until boils and thickens, stirring constantly.
- Remove from heat and serve over Deep Fried Almond Chicken.
- Sprinkle chopped almonds on top and enjoy!
ALMOND CHICKEN
Make and share this Almond Chicken recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken for 20 minutes, drain and set aside.
- Mix chopped almonds with corn starch.
- Beat egg white and dip in chicken.
- Preheat oil to 350F in a deep fryer or large saucepan.
- Roll chicken pieces in cornstarch mixture and deep fry until golden brown.
Nutrition Facts : Calories 266.2, Fat 14.4, SaturatedFat 3.2, Cholesterol 69.6, Sodium 944, Carbohydrate 7.5, Fiber 1, Sugar 0.5, Protein 25.8
CHINESE ALMOND CHICKEN
Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.
Provided by MELANIEB211
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
- Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
- Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
- Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g
ALMOND FRIED CHICKEN WITH ROASTED KALE AND APPLES
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Toss the apple wedges and kale with 3 tablespoons vegetable oil and 3/4 teaspoon salt on a rimmed baking sheet. Roast, stirring occasionally, until the apples are tender and the kale is crisp, about 20 minutes.
- Whisk together the almond butter, milk, honey and 1 teaspoon salt in a small bowl.
- Dredge the chicken in the flour, coat with the almond butter mixture, then roll in the panko breadcrumbs.
- Heat 1/2 inch vegetable oil in a large skillet over medium-high heat to 350 degrees F. Pan fry the chicken, adjusting the heat as necessary to prevent burning, until crispy and cooked through, 5 to 6 minutes per side. Serve with the roasted kale and apples and lemon wedges.
ALMOND FRIED CHICKEN WITH ROASTED KALE AND APPLES
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Toss the kale and apples on a baking sheet with 3 tablespoons vegetable oil and 3/4 teaspoon salt. Roast, stirring occasionally,until the apples are tender and the kale is crisp, about 20 minutes.
- Whisk the almond butter with the milk, honey and 1 teaspoon salt in a small bowl. Dredge the chicken in flour, coat with the almond butter mixture, then roll in the panko.
- Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Pan-fry the chicken, adjusting the heat as necessary to keep it from burning, until crispy and cooked through, 5 to 6 minutes per side. Serve with the roasted kale and apples and a squeeze of lemon.
KETO FRIED CHICKEN
This fried chicken is crispy, crunchy, and packed with spices. It will take your favorite fast food to a whole other level!
Provided by Mia Henderson
Categories Main Course
Number Of Ingredients 18
Steps:
- In a small bowl mix together all the spices together, set aside.
- Then, using a large bowl, add in the almond milk, heavy cream, vinegar, eggs, and half of the spice mix. Whisk well until combined.
- Now add the chicken pieces into the marinade. Cover the bowl and place it into the fridge. Allow to marinade for 4-12 hours. The longer the better.
- When you're ready to begin cooking, preheat 2-3 cups of any high smoking point oil in a frying pot, or Dutch oven on medium heat. The oil should be deep enough to cover the chicken. You can also use a deep fryer. You must maintain an oil temperature of around 300 F. Use a food thermometer.
- Meanwhile, in a flat tray, mix the protein powder with the remaining spice mix. Add 1-2 tbsp of the marinade liquid and mix using a fork to create small lumps. These lumps will create more crispy edges when fried.
- Working with 2-3 pieces at a time, remove the chicken pieces from the marinade using tongs, and place in the coating mix, turn around to make sure they are completely covered with the protein powder mix.
- Check the temperature of the oil, and start frying when the temperature is about 300 F. Once you add the chicken, the temperature will drop to around 280 F. Maintain the temperature between 275-300 F. Anything more will cook the coating before cooking the meat on the inside.
- Chicken strips will take from 8-10 minutes. Chicken drumsticks will take between 15-18 minutes, and thighs around 17-20 minutes. You can measure the internal temperature of the chicken, it should be at least 165 F. Once cooked, remove from the oil and place on a dish with paper towels.
Nutrition Facts : Calories 169 kcal, Carbohydrate 6 g, Protein 7 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 153 mg, Sodium 2603 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
FRIED ALMOND CHICKEN
Please note that this is an adopted recipe I haven't tried it yet. I hope to do so soon as it looks delicious to me.
Provided by tigerduck
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pat chicken dry with paper towels.
- Cut into strips 1/2" wide by 3" long.
- Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together.
- Place chicken in marinade, turning to coat.
- Marinate at least one hour, turning chicken after half an hour.
- Remove chicken from marinade and drain on paper towels.
- Beat egg slightly with 1/2 teaspoon water.
- One by one, dip chicken pieces in egg and roll in almonds to coat.
- Let almond coated pieces set 15 minutes.
- Heat oil to 350°F Fry chicken pieces in batches one layer deep until crisp, golden brown.
- Be sure to let oil come back up to 350°F between batches.
- Drain on paper towels and serve at once.
Nutrition Facts : Calories 925.9, Fat 62.5, SaturatedFat 7, Cholesterol 243.1, Sodium 1449.8, Carbohydrate 18.2, Fiber 8.3, Sugar 5.2, Protein 75.3
PANFRIED ALMOND-AND SESAME-DUSTED CHICKEN
Steps:
- Make marinade:
- Purée all marinade ingredients in a blender.
- Transfer marinade to a large bowl and toss with chicken to coat. Marinate chicken, covered and chilled, turning once, 8 to 12 hours.
- Make coating:
- Pulse pumpkin seeds and almonds separately in a food processor until pumpkin seeds are coarsely ground and almonds are finely ground (do not overprocess) and transfer to a large shallow bowl. Whisk in bread crumbs, flour, sesame seeds, 1 tablespoon salt, and cayenne. In another shallow bowl whisk together eggs and remaining teaspoon salt.
- Cook chicken:
- Preheat oven to 350°F.
- Remove chicken from marinade and pat dry with paper towels. Dip 1 piece chicken in egg, letting excess drip off, then dredge in crumb coating, knocking off excess. Transfer to a platter and repeat with remaining chicken.
- Heat oil in a deep large skillet (preferably well-seasoned cast iron) over moderate heat until hot but not smoking, then carefully add butter pieces. When butter is melted, cook chicken in batches (adjust heat if necessary to prevent coating from getting too brown), turning, until golden brown, about 10 minutes total. Transfer chicken as browned to a rack set in a shallow baking pan. When all chicken is browned, bake in middle of oven until cooked through, about 30 minutes.
ALMOND FRIED CHICKEN
Make and share this Almond Fried Chicken recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 50m
Yield 2 chicken breasts, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Boned chicken breasts are thicker on one side than on the other. To make them more uniform, slice horizontally through the thick part and lay the meat "open". Do not cut the thinned section from the rest of the breast meat. Pound both sides with back of cleaver. One side will be smoother than the other. Mix light soy, sherry, salt and white pepper together and mix in chicken meat. Set aside 20 minutes. Wash and drain lettuce. Shred. Finely chop toasted almonds. Make sauce: Mix 4 T. cornstarch and 3 T. water in saucepan until smooth. Gradually mix in broth, butter, soy sauce, and bouillon. Bring to a boil, stirring constantly. Let boil for about 1 minute; reduce heat and keep warm. Make batter: Beat together 3 T. cornstarch, flour, baking powder, egg, and water until smooth. Coat chicken with batter and cook 5-7 minutes in 375* oil until golden brown. Drain chicken on paper towels. Cut cooked chicken into strips, put on bed of shredded lettuce and sprinkle with finely chopped almonds and green onions. Spoon on sauce and serve with steamed or fried rice.
Nutrition Facts : Calories 484.7, Fat 27.6, SaturatedFat 9.7, Cholesterol 148.4, Sodium 1427.5, Carbohydrate 21.8, Fiber 1.9, Sugar 1.7, Protein 33
GLUTEN-FREE ALMOND FLOUR FRIED CHICKEN
Spiced almond flour and cornstarch for a crispy, gluten-free coating for fried chicken.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together the almond flour, cornstarch, garlic, paprika, thyme, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Pour the buttermilk into another dish. Dredge the chicken pieces in the almond flour mixture, dip in the buttermilk and then dredge again in the flour mixture. Place the chicken on a rimmed baking sheet and refrigerate for 5 to 10 minutes.
- Heat the oil in a 12-inch cast-iron skillet over medium-high heat until some flour dropped in turns golden right away. Add the chicken, reduce the heat to medium-low and fry until deep golden brown and cooked through to an internal temperature of 165 degrees F, about 18 minutes, turning every few minutes. Remove the chicken to a cooling rack or paper towels to drain. Season with salt and pepper. Serve with lemon wedges.
ALMOND CRUSTED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
- Preheat the oven to 350 degrees F. Place rack on a baking sheet.
- Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
- Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.
Nutrition Facts : Calories 567 calorie, SaturatedFat 6 grams, Carbohydrate 10 grams, Protein 46 grams
LEMON-PEPPER FRIED "CHICKEN" TENDERS
Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.
Provided by Kardea Brown
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
- Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
- Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
- For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
- Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.
CHICKEN WITH ALMOND SAUCE
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- 1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.
- 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley.
- 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken
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ALMOND CRUSTED CHICKEN {OVEN BAKED} - IFOODREAL.COM
From ifoodreal.com
5/5 (15)Total Time 45 minsCategory DinnerCalories 109 per serving
- Preheat oven to 450 F degrees. Line large baking sheet with unbleached parchment paper, spray well with cooking spray and set aside.
- In one small bowl, mix ground almonds, garlic (onion) powder, oregano (basil), salt and pepper. In another small bowl, whisk the eggs.
- Wash chicken breasts and pat dry with paper towel. Cut into 1/2 inch thick strips lengthwise. Place a few on a cutting board, cover with a piece of plastic wrap and pound with meat tenderizer a few times. Repeat with remaining pieces.
- Dip each strip into an egg mixture, coat completely in almond mixture and place on prepared baking sheet. Try to hold meat by the ends to prevent almonds sticking to your fingers, or rinse your fingers after each piece in a bowl with cold water.
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- Place the chicken in a medium bowl with 2 Tbsp. soy sauce and the minced ginger, then toss to coat evenly.
- In a large pot, boil 6 cups of water with some salt. Add pasta and cook for 3 minutes, or until al dente. Do not overcook the pasta, as it will continue to cook when you stir fry it.
- In a small bowl make the sauce: combine the chicken broth, sweet rice wine, cornstarch, 1 tsp. sesame oil, and sugar, and stir well. Set aside.
- When the pasta has finished cooking, drain the noodles and return the pan to low heat. Add 1 Tbsp. sesame oil and 2 tsp. soy sauce to the pan.
ALMOND-SESAME FRIED CHICKEN RECIPE - LISA AHIER | FOOD & WINE
From foodandwine.com
Servings 4
- In a glass or ceramic baking dish, combine the lime juice, brown sugar, vinegar, soy sauce, garlic, chipotle and dry mustard and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Add the chicken pieces and turn to coat. Cover and refrigerate overnight.
- In a food processor, pulse the almonds until finely ground. Transfer to a large paper bag and add 1 cup of the flour, the bread crumbs, sesame seeds and cayenne pepper; shake well. Put the remaining 1/2 cup of flour in a separate paper bag. In a shallow bowl, beat the eggs with 1 teaspoon salt.
- Drain the chicken and pat dry. Working in batches, put the chicken pieces in the bag with the flour and shake. Dip the floured chicken in the beaten eggs and add to the bag with the almond crumb coating; shake to coat.
- In each of 2 medium cast-iron skillets, melt 2 tablespoons of the butter in 1/2 cup of the oil. Add the chicken and cook over moderately low heat, turning once or twice, until golden brown and cooked through, about 40 minutes. Transfer to paper towels to drain. Serve hot.
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