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Almond and Pekoe Breaded Chicken

Submitted by: Angie Seaman

A wonderful chicken dish, served over fried rice with a soy gravy.

Prep Time: 30 min.
Serving Size: serves 4
  • 4 split chicken breasts (bone in)
  • 1/2 tsp. salt
  • 1 1/2 c. panko crumbs
  • 1/2 c. almonds, chopped or slivered
  • 2 tbsp. green pekoe tea leaves
  • 1/2 c. flour
  • 2 eggs, beaten
  • 3-4 c. oil
Sprinkle salt over chicken breasts and let sit.
Beat 2 eggs in shallow bowl.
Place flour in shallow bowl.
Combine almonds, panko, and tea in shallow bowl.
Put oil in pan, fryer, or wok and heat to 375°F.
Coat each piece of chicken with flour, dip in egg, panko mixture. Press the crumbs on to coat thoroughly.
Fry in hot oil for approx. 10 min. until golden brown and cooked through. Cut chicken into bite-size pieces.
May serve on top of fried rice with soy gravy.

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