Almond Crusted Chicken Strips

These tender and flavorful almond crusted chicken strips are the ideal tasty treat for the entire family. The taste of Pure Almond Extract adds a unique and satisfying flavor that‘s sure to appeal to every age and taste preference, from sophisticated “foodies” to hungry adolescents seeking a succulent snack.

Ingredients

  • 4 boneless skinless chicken breasts
  • 4 eggs
  • 1/2 cup whole milk
  • 1 tablespoon Nielsen-Massey Pure Almond Extract
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  • 2 cups flour
  • 2 cups panko bread crumbs
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 4 tablespoons minced onions
  • 4 tablespoons garlic powder
  • 1/2 teaspoon cayenne pepper
  • 4 cups of vegetable oil

Tangy Vanilla Chili Sauce
Yields 2 fl. oz.

Directions

Preheat oven to 425 degrees F.

For easy clean up, line a cookie sheet with aluminum foil. Set out a cooling rack on top of a separate cookie sheet. Set aside.

Take the chicken breasts and trim off excess fat. Then place between two layers of plastic wrap and pound with a meat mallet to achieve a thin, even thickness, about 1/2-inch thick. Cut breasts in half or thirds, length wise, to make about 1-inch wide strips.

In a medium bowl, combine eggs, milk and almond extract. Submerge chicken strips into mixture and let sit for 15 minutes.

In a medium bowl, combine flour, bread crumbs, salt, pepper, minced onions, garlic powder and cayenne pepper. After chicken has marinated for at least 15 minutes, remove strips from egg mixture and toss into flour mixture, until evenly coated. Lay strips on cooling rack on cookie sheet to drip off extra breading.

In a large skillet over medium-low heat, add vegetable oil. Once hot, fry strips in oil until breading turns a light brown color, about 1 minute each side. Set fried chicken on cookie sheet with aluminum foil and place in preheated oven until done, about 10 minutes. Serve with Tangy Vanilla Chili Sauce.

Tangy Vanilla Chili Sauce

Combine all ingredients and serve with Almond Crusted Chicken Strips.

  • 4 boneless skinless chicken breasts
  • 4 eggs
  • 120 ml whole milk
  • 1 tablespoon Nielsen-Massey Pure Almond Extract
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  • 470 ml flour
  • 470 ml panko bread crumbs
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 4 tablespoons minced onions
  • 4 tablespoons garlic powder
  • 1/2 teaspoon cayenne pepper
  • 950 ml of vegetable oil

Tangy Vanilla Chili Sauce
Yields 60 ml

Directions

Preheat oven to 220 degrees C.

For easy clean up, line a cookie sheet with aluminum foil. Set out a cooling rack on top of a separate cookie sheet. Set aside.

Take the chicken breasts and trim off excess fat. Then place between two layers of plastic wrap and pound with a meat mallet to achieve a thin, even thickness, about 1-centimeter thick. Cut breasts in half or thirds, length wise, to make about 3-centimeter wide strips.

In a medium bowl, combine eggs, milk and almond extract. Submerge chicken strips into mixture and let sit for 15 minutes.

In a medium bowl, combine flour, bread crumbs, salt, pepper, minced onions, garlic powder and cayenne pepper. After chicken has marinated for at least 15 minutes, remove strips from egg mixture and toss into flour mixture, until evenly coated. Lay strips on cooling rack on cookie sheet to drip off extra breading.

In a large skillet over medium-low heat, add vegetable oil. Once hot, fry strips in oil until breading turns a light brown color, about 1 minute each side. Set fried chicken on cookie sheet with aluminum foil and place in preheated oven until done, about 10 minutes. Serve with Tangy Vanilla Chili Sauce.

Tangy Vanilla Chili Sauce

Combine all ingredients and serve with Almond Crusted Chicken Strips.

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    20 mincook

  • Nielsen-Massey yield icon

    4servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Pure Almond Extract