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.

SERVES 6–8

• 1 chicken, cut into eighths, or 10 drumettes

Marinade

• 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.