Recipe: Almond-Crusted Chicken Fingers with Yogurt-Herb Dip
- 1 cup
plain whole-milk Greek yogurt
- 1/3 cup
- 1/3 cup
finely chopped fresh soft herbs, such as parsley, dill, tarragon, or cilantro
- 1/2 teaspoon
kosher salt, divided, plus more for finishing
boneless, skinless chicken breasts (about 1 3/4 pounds total)
- 1 1/3 cups
Butter and olive oil, for pan frying
Stir the yogurt, mayonnaise, herbs, and 1/4 teaspoon of the salt together in a small bowl. Transfer 1/3 cup of the yogurt-herb dip to a large bowl and reserve the rest for serving.
Cut the chicken crosswise into 1-inch-wide strips and season with 1/4 teaspoon of the salt. Add the chicken to the large bowl with the yogurt-herb dip and stir to evenly coat.
Have a large plate or baking sheet ready. Place the almond meal in a medium shallow bowl. Working with one piece of chicken at a time, place in the almond meal, turn to evenly coat, and place on the plate or baking sheet.
Place a couple tablespoons each butter and olive oil in a large frying pan over medium-high heat, enough to coat the pan. Once the butter is melted and bubbling, add a single layer of the chicken (do not crowd the pan). Fry until the chicken is cooked through and the almond meal coating is deeply golden-brown, about 4 minutes per side. Place on a paper towel-lined plate and sprinkle with salt.
Add another tablespoon each butter and olive oil to the pan and repeat until all the chicken is cooked. Serve warm with the yogurt-herb dip.
- Almond meal: Use almond meal in this recipe, not almond flour, which is finer in texture.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven until warmed through, 10 to 15 minutes.