Sage & Almond Crusted Chicken
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 6 chicken pieces, bone-in skin removed (2 breasts, 2 legs, and 2 thighs)
- black pepper
- 1 1⁄4 cups sliced almonds, crushed
- 1 1⁄4 cups panko breadcrumbs
- 1⁄4 cup fresh sage, chopped
- 2 cups buttermilk
- 1 cup low sodium chicken broth
- 1 cup skim milk
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 teaspoons fresh thyme, chopped
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon white wine vinegar
- 1⁄8 teaspoon black pepper
directions
- Preheat oven to 425°. Coat a wire rack with nonstick spray and set inside a baking sheet.
- For the chicken, cut breast pieces in half; season pieces with pepper. Combine almonds, panko, and sage in a dish. Place buttermilk in a separate dish.
- Dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack.
- Roast chicken until crisp and golden brown, about 50 minutes. Chicken is cooked when an instant-read thermometer inserted into the thickest part registers 165° for white meat and 175° for dark meat. Remove from oven.
- For the gravy, heat broth and milk in a saucepan over medium-low until simmering.
- Melt butter in a medium saucepan over medium heat. Whisk in flour; cook until roux is a light tan color, about 2 minutes. Whisk in broth mixture until there are no lumps.
- Stir in thyme, salt, vinegar, and pepper, and cook until the gravy thickens, 3–4 minutes.
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RECIPE SUBMITTED BY
pansregnig
Jackonville, 48
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