Parmesan, Polenta & Almond Crumbed Chicken

Parmesan, Polenta & Almond Crumbed Chicken

I replaced popular panko breadcrumbs (gluten and wheat) with fine yellow corn meal/polenta, grated parmesan cheese and almond meal. Perfectly seasoned with lemon zest, salt, pepper and dried herbs. Our new ‘go to’ for crumbed chicken night, that’s for sure. It’s utterly delicious and crispy too! Also, these were cooked in my trusty air-fryer for 12 minutes with just a drizzle of olive oil. Amazing right? Great for chicken nuggets too. Just saying.

Super yummy served with a quick parsley, garlic, caper, lemon butter sauce and extra lemon on the side. Equally delish with a garlic aioli, cheese or mushroom sauce. The options are endless. Here I chose to serve this life changing crumbed chicken with a simple salad of baby spinach, rocket, tomatoes and, you guessed it, parmesan shavings. The Best Caesar Salad will be a winner with this chicken too.

It’s a lovely quiet summer lull at the moment, and I’m grateful for the free time to play around in my kitchen and share fuss free food that I enjoy making (and eating) at home. To see what’s cooking, remember to follow me on Instagram if you feel inclined.

Enjoy this recipe 😉

Parmesan, Polenta & Almond Crumbed Chicken

Parmesan, Polenta & Almond Crumbed Chicken

Parmesan, Polenta & Almond Crumbed Chicken

A delicious gluten free alternative seasoned with lemon zest and dried herbs.
Prep Time 15 mins
Cook Time 12 mins
Chilling Time 10 mins
Course Main Course
Servings 4
Calories 679 kcal

Equipment

  • airfryer optional

Ingredients
  

  • 4 chicken breast fillets free range
  • ½ tsp coarse salt ground
  • ½ tsp coarse black pepper ground
  • 1 egg large
  • 45 ml milk

Crumbing:

  • ¾ c (180 ml) yellow cornmeal (fine polenta)
  • ¾ c (180 ml) parmesan finely grated
  • ½ c (125 ml) almond meal (finely ground almonds)
  • ½ tsp (2.5 ml) coarse salt ground
  • ½ tsp (2.5 ml) coarse black pepper ground
  • 1 tsp (5 ml) dried rosemary
  • ½ tsp (2.5 ml) dried thyme
  • 1 lemon zested and cut into wedges
  • olive oil for drizzling

Instructions
 

  • Slice the chicken fillets in half to make thinner fillets. By doing it this way, you get 8 pieces of crispy, tender chicken.
  • Season with salt and pepper.
  • Beat the egg and milk together.
  • In a large bowl, mix corn meal, parmesan almond meal, seasoning and lemon zest together until evenly combined.
  • Lightly coat each fillet with the crumb mixture. Then dip into egg mixture followed by a generous coating of crumb mixture. Set aside on a tray, cover and allow to stand for 10 minutes. This can be prepared beforehand and chilled.
  • Airfryer: Place crumbed chicken in the airfryer tray. Do not overcrowd. Drizzle with olive oil and use Airfry setting for 12 minutes or until golden and crispy.
    Oven Bake: Place on a lined baking tray. Drizzle generously with olive oil and bake for at 200°C for +- 20 - 25 minutes or until golden and crispy.
  • Serve immediately with lemon wedges, salad and sauce of your choice.

Nutrition

Calories: 679kcalCarbohydrates: 45gProtein: 53gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 145mgSodium: 1395mgPotassium: 700mgFiber: 9gSugar: 3gVitamin A: 531IUVitamin C: 17mgCalcium: 655mgIron: 5mg
Keyword chicken, crispy chicken, crumbed chicken, Gluten Free
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