Almond Crusted Chicken with Jalapeño Ranch (Edit recipe)

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With a perfectly crunchy coating, juicy center, and the heat of the dipping sauce, these chicken bites are sure to be a crowd pleaser for football Sunday, or your next hosting event. They even make for a great dinner, and leftovers reheat well if you're looking for a tasty meal prep for the week ahead.

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PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

16

Serves: 4

Ingredients

1 lb Pasture-raised Chicken Breasts - US Wellness Meats
0.5 cup Gluten-Free All-Purpose Flour - Primal Palate
1 cup Cornmilk - Maizly, for buttermilk
1 Tbsp Lemon Juice, for buttermilk
1 cup Organic Sprouted Almonds - Lark Ellen Farm
.5 Tbsp Adobo Seasoning - Primal Palate
0.25 cup Gluten-Free Breadcrumbs

Jalapeno Ranch

0.75 cup Plain Greek Yogurt
0.25 cup Avocado Oil Mayonnaise
2 Tbsp Organic Garden Ranch Seasoning Mix - Primal Palate
2 - 3 whole Jalapeño Pepper
2 Tbsp Lime Juice
1 cup Cilantro
1 clove Garlic, minced
0.25 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make buttermilk by adding lemon juice and milk to a small bowl. Allow to sit for 10 minutes
Slice chicken into 1" cubes
Add flour to another small bowl
Process your almonds- they don't need to be finely crushed, as you do want some texture from larger chunks
Add processed almonds, seasoning, and bread crumbs to another bowl, whisking to combine
Warm a large skillet and add avocado oil once warm
Take each chicken cube and coat in flour, then in buttermilk, then almond mixture
Place on heated skillet and cook 4-5 minutes per side
Prepare sauce
Slice jalapenos and remove some to most of the seeds depending how spicy you want it (more seeds = more spice)
Process those for a few seconds to get into smaller chunks
Add remaining sauce ingredients to the process and blend until smooth
Your sauce is ready right away
Store leftovers (you'll have plenty) in an air tight container in the fridge for up to 7-10 days. Use as salad dressing or dipping sauce for many dishes

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	808
Fat:	55 g
Carbohydrates:	44 g
Protein:	44 g
Cholesterol:	91 g
Sodium:	402 mg
Fiber:	12 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.