A Spoon Full of Lovin' · June 2026
Sesame Almond Chicken
A crispy, nutty baked chicken the whole family will love
This is one of those recipes that looks and tastes like you spent hours in the kitchen, but it comes together so easily. The coating of crushed saltines, toasted sesame seeds, and slivered almonds bakes up beautifully golden and crispy. The butter keeps everything moist and rich. It's the kind of dish that disappears fast at the dinner table!
Ingredients
- ¾ cup crushed saltine crackers
- ¼ cup toasted sesame seeds
- 2¼ oz. pkg. (⅔ cup) slivered almonds
- 1 tbl. dried green onion
- ½ tsp. dried parsley flakes
- ½ tsp. dried thyme leaves
- 1 crushed bay leaf
- 1 tsp. dry mustard
- ½ tsp. salt
- ½ cup butter
- 3½ lb. frying chicken, cut into 8 pieces
Instructions
Preheat the Oven
Heat oven to 350°F.
Make the Crumb Coating
Combine crushed saltine crackers, sesame seeds, slivered almonds, dried green onion, parsley flakes, thyme leaves, crushed bay leaf, dry mustard, and salt. Mix well.
Coat the Chicken
Melt the butter. Dip each piece of chicken in the melted butter, then coat thoroughly with the crumb mixture. Reserve any remaining butter and crumbs.
Arrange & Top
Place the coated chicken pieces in an ungreased 13"x9" baking dish. Sprinkle with any remaining crumbs and pour the remaining butter over the top.
Bake
Bake for 65 to 70 minutes, or until the chicken is fork tender and the coating is golden brown.
Robin's Tips & Variations
- Make sure to crush the saltines finely so the coating sticks evenly to the chicken.
- Don't skip pouring the remaining butter over the top — it keeps the chicken moist and helps the coating crisp up beautifully.
- The baking dish does not need to be greased — the butter from the coating will prevent sticking.
- Check doneness by piercing the thickest piece with a fork — the juices should run clear.
Made with love from Robin's Louisiana kitchen!
If you make this, I'd love to hear how it turned out. Drop me a note on the blog page. Happy cooking — with a spoon full of lovin'!