Crispy Almond-Crusted Chicken with Garlic Potatoes, Roasted Vegetables & Honey-Mustard Sauce

Name: Crispy Almond-Crusted Chicken with Garlic Potatoes, Roasted Vegetables & Honey-Mustard Sauce
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: American
Ingredients: 300g Chicken breast strips or tenderloins; 60g Fine almond flour; 20g Tapioca flour or starch; 1 Large egg; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.5 tsp Smoked or sweet paprika; 0.5 tsp Salt; 0.13 tsp Black pepper; 2 tsp Avocado or olive oil, for air-frying; 350g Baby potatoes, skin on; 2 tsp Olive oil; 2 Garlic cloves, crushed; 1 tsp Dried rosemary or thyme; 250g Broccoli florets; 200g Carrots, sliced; 2 tsp Olive oil; 1 tbsp Fresh lemon juice; 2 tbsp Vegan mayonnaise; 2 tsp Dijon mustard; 1 tsp Honey; 2 tsp Fresh lemon juice; 2 tsp Cold water, as needed

5 steps

Prep:10minCook:6min

This fried chicken with almond flour recipe makes tenders that are crispy on the outside, juicy on the inside, and packed with flavor! They have the perfect crunch—without the gluten. Whether you fry, bake, or air fry them, they’re guaranteed to be a hit. Serve them up with your favorite dips and enjoy!

Updated at: Tue, 20 Oct 2026 10:54:58 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories889.2 kcal (44%)

Total Fat46.6 g (67%)

Carbs67.4 g (26%)

Sugars12.1 g (13%)

Protein53.7 g (107%)

Sodium930.7 mg (47%)

Fiber10.6 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Prepare the garlic baby potatoes. Preheat the oven to 210°C. Cut the potatoes in half, leaving their skins on. Toss with olive oil, rosemary, garlic, salt and pepper. Spread on a baking tray, cut sides down, and roast for 30–35 minutes until golden and tender. Turn if needed.

Step 2

Roast the vegetables. Toss the carrots and broccoli with olive oil, salt and pepper. Add the carrots to the oven about 20 minutes before the potatoes finish, then add the broccoli for the final 12–15 minutes. Roast until the vegetables are tender with lightly caramelised edges. Finish with fresh lemon juice.

Step 3

Coat the chicken. Pat the chicken dry. Whisk the egg in one bowl. Mix almond flour, tapioca flour, garlic powder, onion powder, paprika, salt and pepper in another. Following Dip each chicken strip into the flour mixture, then the egg, then back into the flour mixture. Press gently so the coating adheres.

Step 4

Cook the chicken. My preferred everyday method is the air fryer. Preheat to 200°C, arrange the chicken in a single layer and lightly brush or spray both sides with oil. Cook for approximately 12–15 minutes, turning halfway, until golden and the thickest piece reaches 74°C internally. Alternatively, shallow-fry as in the original recipe in oil at approximately 163–177°C for around 3 minutes per side, checking doneness with a thermometer.

Step 5

Prepare the honey-mustard sauce. Whisk the mayonnaise, Dijon mustard, honey and lemon juice until creamy. Gradually add water to achieve a dipping consistency. The sauce should taste tangy, lightly sweet and creamy, balancing the richness of the almond coating.