| Recipes |

Crunchy Ranch Chicken

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Ranch dip with a sweet, nutty crunch. Flavor can’t get more straightforward in terms of crowd-pleasing than this. You don’t have to love almonds to enjoy this chicken, and if you’re selling this to a youngster who forbids the mention of nuts, maybe just don’t say anything. Ignorance truly is bliss.


  • 1 chicken, cut into eighths, or 10 drumettes
  • ¼ cup mayonnaise
  • 1 Tbsp honey
  • 1 Tbsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • 1 Tbsp chopped fresh dill or 3 cubes frozen dill
  • 4 cloves garlic, minced, or 4 cubes frozen garlic
Almond Crumb Topping
  • ½ cup slivered almonds
  • 1 Tbsp potato starch
  • 1 Tbsp brown sugar
  • ¼ tsp salt
  • 2 tsp oil

Preheat oven to 350°F (175°C).

Place all marinade ingredients in a ziplock bag and mix until all combined. Add the chicken pieces. Allow to marinate for at least 1 hour or up to 3 hours.

In another bag, place almonds, potato starch, salt, and brown sugar. Crush with your fingers or the bottom of a heavy bottle until you get coarse crumbs. Then add oil and mix.

Remove the chicken from the marinade and place in a pan. Pour the remaining marinade over the chicken. Sprinkle with the almond crumb topping and spray with cooking spray. Place the pan in the oven and bake for 45–60 minutes.


(Originally featured in Family Table, Issue 889)

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