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Feel good about eating crispy, “fried” chicken with this nutritous GOYA® recipe! First, soak chicken breasts in tangy buttermilk, garlic and GOYA® Adobo Light All-Purpose, 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!
thinly sliced boneless, skinless chicken breast fillets (about 1 lb.)
GOYA® Minced Garlic
In large zip-top bag, or large container with lid, add chicken, buttermilk, garlic, paprika and Adobo Light. Massage chicken to evenly distribute ingredients. Transfer to refrigerator. Chill at least 4 hours, or up to 24 hours (for best results). Strain chicken, discarding marinade.
Heat oven to 425°F. In bowl of food processor, add almonds and flour. Pulse until almonds turn to fine crumbs, about 30 seconds. Transfer almond mixture to dish. Dredge chicken in almond mixture, pressing to adhere coating; transfer to foil-lined baking sheet.
Cook until almonds are golden brown and chicken is cooked through, about 15 minutes.
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