Crispy Chicken with Almond — Easy and GF
Fairly traded and organic almonds give this crispy chicken dish extra texture and a mildly sweet, nutty flavor, complimented by black pepper and paprika. Our Almond Crunch Chicken recipe is just as easy to make gluten-free. Grill it or bake in the oven for a crowd-pleasing summer recipe.
- 4 chicken leg quarters with skin
- 1 egg beaten
- 1 1/2 cups milk
- 1 Tbsp apple cider vinegar
- 1 stick butter melted
- 1 Tbsp honey
- 1 cup Panko crumbs or gluten-free bread crumbs
- 1 cup Organic Natural Almonds blended in a food processor to the consistency of crumbs
- 1 Tbsp smoked paprika
- 1 tsp cayenne
- 2 tsp garlic powder
- Salt and black pepper to taste
Preheat the oven to 375 F — or plan to fire up the grill!
Beat the egg in a large bowl and whisk in the milk and apple cider vinegar. Add half of the melted butter and the honey.
Mix all the spices, crumbs and almonds in a shallow pan or heavy-duty freezer bag.
One at a time, dredge the chicken pieces in the egg mixture. Then, dip each piece in the crunch mix. Lay the coated chicken pieces in a single layer in a glass baking dish. Pour the remaining butter over the chicken.
If baking, put the dish in the oven for one hour. If grilling, let the chicken rest in the refrigerator for 30 minutes to firm up the breading, then start up the coals. Place the chicken directly on the grill and cook, covered, until the internal temperature of the meat reaches 165 F.
Hungry? Read more picnic recipes!
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