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Almond-crusted chicken dippers

Almond-crusted chicken dippers


These tasty chicken dippers have a crunchy almond coating and are great served with homemade wedges or salad on the side

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1735kj 416kcal
  • Fat
    High 37%
  • Saturates
    Med 16%
  • Sugar
    Low 2%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 12g

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  • 100g Co-op ground almonds
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp dried rosemary
  • 2 tsp freshly ground black pepper
  • 40g cornflour
  • 2 Co-op free range eggs, beaten
  • 3 Co-op chicken breast fillets, cut into 3cm strips
  • 3 tbsp Co-op vegetable oil
  • Lemon wedges and 70g pack Co-op wild rocket, to serve


  1. Preheat the oven to 200°C/fan 180°C/gas 6, and line a baking tray
  2. Mix the ground almonds, paprika, garlic powder, rosemary and black pepper together in a bowl
  3. Put the cornflour and beaten egg in separate bowls
  4. Dip the strips of chicken into the cornflour, dust off any excess, dip in the egg, then coat in the almond mix
  5. Arrange the strips in a single layer on the baking tray
  6. Drizzle over the oil
  7. Bake for 20 mins, turning once, until light golden and cooked through
  8. Serve with the lemon wedges and rocket on the side

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