Sage & Almond Crusted Chicken

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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