Almond Crusted Chicken with Fresh Peach Salad
Tender chicken tenderloins coated in a crunchy almond and flour mixture, pan-fried until golden and served over fresh greens with sweet peach slices. The buttermilk herb dressing ties everything together with tangy, creamy notes that complement both the nutty chicken and juicy fruit. Perfect for summer entertaining when peaches are at their peak, this dish offers restaurant-quality presentation with straightforward home cooking techniques.
Ingredients
- ¼ cup low-fat buttermilk
- 1 Tbsp light sour cream
- 1 Tbsp white balsamic vinegar
- ½ tsp honey
- 2 Tbsp olive oil
- 1 Tbsp chives, freshly minced
- salt and pepper
- 2 large eggs
- 6 oz sliced almonds, about 1 3/4 cups
- ½ cup all-purpose flouralmond flour1:1gluten-freeketogluten-free
may need extra egg for binding
- 1 ½ lbs chicken tenderloinschicken breast1:1gluten-free
pound to even thickness
- vegetable oil, for frying
- 6 cups tender lettuce, butter lettuce or arugula, torn
- 2 medium ripe peaches or nectarines, halved, pitted, and sliced into thin slices
Instructions
- 1
Whisk together buttermilk, sour cream, vinegar, and honey in small bowl
- 2
Whisk in olive oil in slow stream until blended
- 3
Stir in chives and season with salt and pepper, then chill
- 4
Heat oven to 200 degrees and place empty cookie sheet inside
- 5
Beat eggs lightly in wide bowl
- 6
Pulse almond slices and flour in food processor until almonds are chopped but not fully ground
- 7
Transfer almond mixture to shallow plate for dredging
- 8
Season chicken tenders on both sides with salt and pepper
- 9
Dip chicken pieces one at a time in egg, shake off excess
- 10
Dredge in almond mixture, pressing to help adhere
- 11
Set breaded tenders on wire rack
- 12
Heat 2-3 tablespoons vegetable oil in large skillet over medium heat until shimmering
- 13
Cook chicken in batches until light golden brown on both sides, turning often, about 4-5 minutes per batch
- 14
Add more oil as necessary and remove fallen almond pieces from oil
- 15
Drain tenders on paper towels, then place on warmed cookie sheet in oven
- 16
Toss lettuce and peach slices with half the dressing in large bowl
- 17
Season salad with salt and pepper to taste
- 18
Portion salad on dinner plates and arrange chicken among plates
- 19
Drizzle remaining dressing over chicken and serve
Tips
Keep cooked chicken warm in a 200-degree oven while finishing batches to ensure everything stays hot for serving.
Remove any large almond pieces that fall off during frying to prevent burning and maintain clean oil.
Press the almond coating firmly onto chicken to help it adhere better during cooking.
Good to Know
Refrigerate leftover chicken and salad separately for up to 2 days. Reheat chicken in 350F oven for 5-8 minutes.
Prepare dressing and bread chicken up to 4 hours ahead. Store breaded chicken on wire rack in refrigerator.
Serve immediately while chicken is hot and crispy. Provide extra dressing on the side.
Common Mistakes
Don't overcrowd the pan to avoid steaming the chicken instead of frying.
Remove burnt almond pieces from oil to prevent bitter flavors.
Press coating firmly onto chicken to prevent it from falling off during cooking.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I bake instead of frying the chicken?
Yes, bake at 425F for 15-20 minutes, flipping halfway through. Place on greased baking sheet and spray tops with cooking spray for browning.
What if I don't have a food processor for the almonds?
Place almonds in a sealed bag and crush with rolling pin, or chop finely with a knife. Mix with flour after chopping.
How long will the dressed salad keep?
The dressed salad wilts quickly, so serve immediately. Store undressed components separately for up to 2 days.