Low Sugar Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to come loaded with hidden sweeteners, and this oven-baked version proves it beautifully. The crust is built entirely from almond flour and roughly chopped sliced almonds, giving each strip a satisfying crunch that holds up without a single grain of refined coating or sugary binder in sight. A bold spice blend of smoked paprika, garlic powder, and turmeric does all the heavy lifting on flavor, so you're never left wondering where the taste is coming from. Setting the strips on a wire rack during baking is the real secret — hot air circulates underneath and crisps every side evenly, no deep fryer required. A squeeze of lemon at the end brightens everything up and keeps the whole plate feeling fresh and clean. These are the kind of chicken strips that genuinely satisfy a craving without any of the ingredient-label anxiety that comes with store-bought versions.
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
For the crust
- ¾ cup almond flour
- ½ cup sliced almonds, roughly chopped
- ¼ tsp cayenne pepper (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack on a rimmed baking sheet and lightly brush or spray the rack with olive oil.
- 2
In a shallow bowl, whisk together the olive oil, garlic powder, smoked paprika, turmeric, salt, and black pepper. Add the chicken strips and toss until evenly coated.
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