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Crusted Chicken with Almonds and Sage

With today being National Almond Day I thought I would post a recent recipe I tried about a week ago. I found this one from Cuisine At Home the October 2011 issue. See my version below.
Crusted Chicken with Almonds and Sage

Crusted Chicken with Almonds and Sage

Yield: 6


  • 6 bone-in chicken pieces, skin removed (2 breast, 2 legs, and 2 thighs)
  • Sea salt and black pepper
  • 1 ¼ cups sliced almonds, crushed
  • 1 ¼ cups panko bread crumbs
  • ¼ cup chopped fresh sage
  • 2 cups buttermilk


  1. Preheat oven to 425 F. Coat a wire rack with non-stick spray and set inside baking sheet.
  2. Season all the chicken pieces with sea salt and black pepper.
  3. Combine almonds, panko and sage in a dish. Place buttermilk in a separate dish.
  4. Dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack.
  5. Roast chicken until crisp and golden brown, about 50 minutes. Chicken is cooked when an instant read thermometer registers 165 F for white meat and 175 F for dark meat. Remove from oven and let rest 5 minutes before serving.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 37gSaturated Fat: 5gCholesterol: 80mgSodium: 459mgCarbohydrates: 23gFiber: 5gSugar: 6gProtein: 42g

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