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Feel good about eating crispy, “fried” chicken with this healthy GOYA® recipe! First, soak chicken breasts in tangy buttermilk, garlic and GOYA® Adobo All-Purpose Seasoning with Pepper, to make it super tender and tasty. Then, dust it with a generous coating of ground almonds (high in heart-healthy monounsaturated fat). As the chicken cooks in the oven, the almonds become golden brown and crisp, sealing in the juicy chicken. One bite and you’ll never go back to regular fried chicken, again!
thin-sliced boneless, skinless chicken breasts fillets (about 1 lb.)
In large zip-top bag, add chicken breasts, buttermilk, garlic, paprika and Adobo. Massage to evenly distribute ingredients. Seal bag and transfer to refrigerator. Chill at least 4 hours, or up to 24 hours (for best results).
Heat oven to 425°F. Bring chicken to room temperature 30 minutes before cooking; drain and discard marinade; set aside. In bowl of food processor, add almonds and flour. Pulse until almonds turn to fine crumbs, about 30 seconds; transfer almond mixture to dish. Toss chicken breasts in almond mixture, pressing to adhere coating. Transfer chicken to greased, foil-lined baking sheet.
Cook chicken until almond coating is crisp and golden brown and chicken is cooked through, about 15 minutes.
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