Sage & Almond Crusted Chicken

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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 wine vinegar
• 1/8 teaspoon black pepper

Recipe

• 1 preheat oven to 425°. coat a wire rack with nonstick spray and set inside a baking sheet.
• 2 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.
• 3 dip chicken pieces in buttermilk, roll in almond mixture to coat, and place on prepared rack.
• 4 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 meat and 175° for dark meat. remove from oven.
• 5 for the gravy, heat broth and milk in a saucepan over medium-low until simmering.
• 6 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.
• 7 stir in thyme, salt, vinegar, and pepper, and cook until the gravy thickens, 3–4 minutes.