Crusted Chicken

This is a simple and easy replacement for breaded chicken using almond flour. There are a number of variations you could add to the almond flour mix to enhance the taste, including ginger, basil, garlic or various other herbs and seasonings.

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Crusted Chicken

Servings 4

Total Time: 40 minutes

Cook Time: 40 minutes

Nutrition Information

calories 335

carbohydrate 6g

protein 37g

fat 19g


  • 3 large egg(s) beaten
  • 6 tablespoon(s) water
  • 1/2 teaspoon(s) sea salt (optional)
  • 1/4 teaspoon(s) black pepper freshly ground
  • 1 cup(s) almond flour
  • 1 pound(s) chicken breast(s), boneless, skinless cut into 3 strips each


  1. Preheat oven to 350 F.
  2. Combine egg and water in a shallow bowl. Set aside.
  3. Place nut flour on a plate, and mix in sea salt (optional) and black pepper.
  4. Dip chicken in egg mixture, then pat moistened chicken in nut flour.
  5. Coat chicken with flour on both sides. For thicker coating, repeat above procedure.
  6. Place coated chicken on a metal baking sheet and bake for about 25-35 minutes, or until fully cooked.


    1. For me, I’ve found that average chicken breasts are close enough to 4oz that I use them interchangeably. I assume most people will as well.

  1. I don’t think I did something right. The crust is just falling off of the chicken breast. Any suggestions?

  2. My attempt at this turned out anything but “crunchy”; we had to fry it in some EVOO for about 20 seconds to get some crispiness. There were still portions that had the flour plain white after 40 minutes.

  3. Mine turned out very bland and not crunchy either. anybody have any suggestions to liven this one up a little?

  4. I made this the other night, turned out very good! After reading the reviews, I added some seasonings to the flour, then rolled the chicken in a little coconut after the flour, and browned it in a little oil before baking it. Made enough to have it for lunch, then grilled some shrimp and broke up the leftover chicken, topped it on a salad with strawberries & mango for dinner.

  5. I’m using the sample paleo plan meal plan to try out paleo for fun this week. I knew I would spend about 20% more than usual on groceries this week (on meat), so skipped buying the nut flour called for in this recipe. Instead, I used the unsweetened coconut flakes called for in the sample shopping list for another recipe. I also used finely diced ginger root (also called for for another recipe) and added that with the coconut flakes, along with salt and pepper. DELICIOUS. So, so good! Already looking forward to lunch tomorrow!

  6. when I read this recipe, I got very excited. It remindes me of a recipe I created in my pre-paleo days “yogurt chicken”. Soooooo, after reading negative reviews, on the recipe as written, I combined the 2. Yummy, crispy, and my kids asked for 3rds!
    in the egg wash: add 2T honey and 3T dijon everything else as the recipe states.
    Spray with a light mist of EVOO
    Bake as directed but cook til just underdone and change the oven to broil and place under the broiler for about 2 minutes to brown and crisp.
    Perfect honey dijon almond crusted chicken!!!

  7. I make this recipe at least once a month. I alternate between almond flour & coconut flour. I generally bake for a little more than recipe states. Turns out very well & crispy. My family loves it!

  8. I make a chicken similar to this but I marinate the chicken in mustard, lots of it, before coating it in the nut flours. Seriously a lot of it. I use a cup of mustard slathered all over the chicken. Sounds crazy, but the mustard taste of the final product is not strong. I would do the mustard, one coat of flour, then the egg, and then a second coat of flour. Adds a nice kick!

  9. For those of you that do turn out with a crispy result…..did you raise the temperature in the oven to get that result as suggested by someone earlier?

  10. Definitely need to put it on a 425 oven temp. I added oregano, basil, garlic powder and Parmesan cheese to the dry ingredients along with flax seed and coconut flour. This stretches the expensive almond flour. Leftovers I will make chicken parm. Tomato sauce and topped with mozzarella bake again at high temp to melt cheese. P.S. this is the first time I made it.

  11. I’m thinking there was a slight error when you added nutrition. It states it’s only 6 calories and 335 servings.

    Other than that it was Delicious! I baked it at 425 for 25 minutes like some have suggested. At that temperature it created a nice crispy coating over most of the chicken pieces.

  12. I just made this tonight and it was delicious!!! My husband and I both went back for seconds. The trick to getting this crunchy/crispy is to cook it at 425 as others have tried. I also added some lemon juice to the eggs and left out the water which made it more flavorful. After dipping it in the egg mixture, I coated it in the almond flour and then in coconut shavings and then repeated. It made a nice, thick crust and added more flavor. Also, instead of putting the salt and pepper in the flour mixture, I just sprinkled it on both sides after it was coated. That way, more of the seasoning makes it into the chicken. Delicious!

  13. What can I say, another good recipe. Soaked the chicken strips in dijon mustard as suggested, added some paprika and oregano to the flour and it was great. I did the 425 for 25 min then tried to broil for a couple more minutes, but didn’t want it to burn. Just need to find a way to get the crispyness on the breading, without it falling off :) And for the the kiddos I added parmesan cheese to the almond flour, it was a hit!

  14. So, I added canned coconut milk instead of water to the eggs (about 2-3 tbsp, not 6), added 1 cup of coconut flakes to the almond flour (I used about 1/2 cup more almond flour than directed), kosher salt, and curry powder. YUM! Sprayed with coconut oil spray to help with crisping, then baked at 425F for 30 mins. Used a thermometer to make sure the chicken was done all the way through.

  15. I have always found it better when breading chicken to add some spices to the raw chicken BEFORE dipping in egg/flour. I think I saw that on Alton Brown. Anyway, I added some smoked paprika to the chicken before egg-ing it and it was GOOD. Reminded me of the days when my Mom made “Shake-n-bake”. Next time I will bump up the temp to make it more crispy like everyone has suggested.

  16. Cut two large chicken breasts the long way into strips about half an inch in width. Used tapioca flour, Italian seasoning, pepper and sea salt for the dry mix. Used the egg wash mentioned above. Baked in the oven for 25 minutes and them fried with EVOO for a bit to crisp up the outside. Delicious.

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