Whisk flour, salt, pepper, garlic powder, and onion powder. In a separate bowl, whisk together the eggs and water. Pulse the almonds in a food processor until they’re roughly crushed, then add the breadcrumbs and pulse one more time.
Dredge the chicken in the flour mixture on both sides, followed by the egg mixture, and the almond coating. Set the coated chicken on a paper towel-lined plate.
Add the chicken breasts to the skillet and cook for about 5 to 6 minutes on each side, or until the crust is golden brown. Drizzle the chicken with the remaining olive oil, then place the pan in the preheated oven.
Bake until the chicken is cooked through and reaches an internal temperature of 165ºF, or for 20 to 25 minutes. Let the chicken rest for 3 to 4 minutes, then serve.
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