I'm big on crunch. It's my favorite food texture. I also appreciate things that are chewy. And crispy. But I'm here to talk about this crunchy chicken that made me really happy the other night. And I'm convinced everyone in your family will like this. Including your picky 6 year old. And your weird half cousin. And your grandma.
You're going to use your typical coat and dredge technique here. I coated the chicken tenders in dijon mustard mixed with a little honey and then dredged them in a mixture of panko breadcrumbs, chopped roasted almonds and parmesan cheese. Here's what they look like when they're sittin' pretty ready for the oven:
Okay, but wait. This is important. Before you put them on the sheet pan you'll want to preheat the oven to 425 and while you're getting the chicken all coated and dredged stick the pan in the oven to get it hot. So not only are you preheating your oven, you're preheating your pan. Genius? Yes. The key to getting these babies crispy on the bottom? Yes. Did you already know about that trick? Probably. Well, good for you. Here's what mine looked like when they were finished. The flavor from the almonds was so good I think I made up a song about it and sang it at the dinner table. Totally normal behavior at our house.
See what I mean? Totally cute.
There is one more thing to tell you about and hopefully you have hung in there with all this because this meal was extremely good and we had an extremely good time eating it. When all was said and done and we were about to sit down, I whipped one of these up using orange marmalade and we dipped everything in it. I'm still thinking about all of it.
Crunchy Almond Chicken w/ Baby Roasted Potatoes
A couple boneless skinless chicken breasts cut up into strips
1 cup panko breadcrumbs
1/2 cup chopped roasted almonds
1/4 cup parmesan cheese
1/4 cup dijon mustard
1 tablespoon honey
salt and pepper
baby potatoes, your choice
Here's what you do:
Preheat your oven to 425 and stick your sheet pan in. Meanwhile, mix the panko, almonds, cheese, salt and pepper in a shallow dish. In another dish mix the mustard and honey. Dredge the chicken strips in the honey-mustard and then generously coat them in the almond mixture. Place on a separate plate until they are all done. When they're ready for the oven grab your now hot pan and drizzle it with olive oil. Then put all the chicken on it and drizzle the chicken with a little more olive oil. Cook until done (about 20 min?) flipping them once about half way through.
For the potatoes:
Toss them in olive oil, (not too much) salt and pepper in a glass baking dish and roast at 425 right along with your chicken.