Almond-Crusted Buffalo Chicken

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  • 4 skinless, boneless chicken breast halves, about 6 ounces each
  • 1 cup sliced almonds, broken into pieces
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup all-purpose flour
  • 2 eggs, beaten
  • 2 tablespoons cooking oil
  • 4 tablespoons butter, divided
  • 3 tablespoons TABASCO® brand Buffalo Style Hot Sauce


Trim chicken of any fat and pat dry. Combine almonds and bread crumbs in a shallow dish. Place flour and beaten eggs in separate shallow bowls.

Lightly dust each breast with flour and shake off excess; dip in beaten egg, shaking off excess, then coat with almond mixture.

Heat oil and 1 tablespoon of the butter in a large ovenproof skillet over medium heat. Place chicken, smooth side down, in skillet and cook until lightly browned, about 4 minutes. Turn breasts over, cook 1 more minute, then place skillet in a 375°F oven. Bake until chicken is golden brown and no longer pink inside, about 8 to 10 minutes.

Remove chicken from pan and place on warm plates. Melt the remaining 3 tablespoons butter in the hot skillet and stir in TABASCO® Buffalo Style Sauce; brush or drizzle over chicken and serve at once.

Makes 4 servings.

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  • Name: Katie
    Date: June 25th, 2011
    Yummy and easy to do!!!!!