Best 8 Panfried Almond And Sesame Dusted Chicken Recipes

ALMOND-CRUSTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Put the almonds in a mini-chopper or food processor and pulse until finely chopped. Transfer to a shallow dish and stir in the pimenton. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip the chicken into the egg white and shake off any excess. Dredge the chicken in the almonds to coat. Place on a baking sheet, cover and refrigerate for 20 minutes.
• Set a wire rack on a baking sheet. Heat a medium nonstick skillet over medium-low heat and add the butter and 1 tablespoon of the oil. Place the chicken smooth-side down in the pan and increase the heat to medium-high. Cook, turning once, until a golden brown crust forms, 3 to 4 minutes per side. Transfer the chicken to the prepared baking sheet and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 20 minutes.
• Whisk together the vinegar and salt and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil. Add the salad greens and toss to coat. Divide the salad evenly among 4 plates and serve with a piece of chicken.

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 CRUSTED CHICKEN

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.

ALMOND-CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
• Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

ALMOND CRUSTED CHICKEN

Steps:

• Season the chicken with salt and pepper.
• Combine the parmesan cheese and almonds in a flat dish.
• In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
• Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
• Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
• Transfer to a warm plate.
• Pour off excess oil from pan.
• Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
• Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.

HEALTHIER PAN-FRIED HONEY-SESAME CHICKEN

Steps:

• Combine water, chicken broth, ketchup, soy sauce, honey, garlic, rice vinegar, Sriracha, sesame oil, ginger root, and red pepper flakes for sauce in a medium bowl.
• Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken, and stir-fry until chicken is opaque on all sides, 2 to 3 minutes. Transfer chicken to a plate.
• Reduce heat to medium and add the sauce to the wok. Whisk together water and cornstarch in a small bowl and add to the sauce, stirring constantly until the sauce starts to thicken, 3 to 5 minutes. Add chicken back to the wok, stir, and cook until reheated, about 2 minutes.

AIR-FRYER ALMOND CHICKEN

Steps:

• Preheat air fryer to 350°. In a shallow bowl, whisk egg, buttermilk, garlic salt and pepper. Place almonds in another shallow bowl. Dip chicken into egg mixture, then into almonds, patting to help coating adhere., Place chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until a thermometer inserted in chicken reads at least 165°, 15-18 minutes. If desired, serve with ranch dressing, barbecue sauce or mustard.

SESAME-COATED SAUTéED CHICKEN BREASTS

Steps:

• Place each chicken breast half between slices of wax paper or plastic wrap. Pound lightly with a mallet. Sprinkle with salt and pepper.
• Dredge the pieces on all sides in the sesame seeds.
• Heat three tablespoons of the butter in a large, heavy skillet and add the breasts in one layer. This may have to be done in two steps, or you may use two skillets. If two skillets are used, double the basic amount of butter. Cook about five minutes on one side. Turn and cook on the second side about five minutes. Then transfer them to a heated serving dish.
• Heat the four remaining tablespoons of butter in a skillet and add the lemon juice. Swirl the butter around until it is hazelnut brown. Pour this sauce over the chicken breasts and serve hot.