Anti Inflammatory Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to mean a deep fryer or a coating full of refined grains — and this oven-baked version proves it beautifully. The crust is built from almond flour and roughly chopped sliced almonds, giving every bite a satisfying crunch alongside real nutritional value. Turmeric and smoked paprika do double duty here: they add warmth and color while bringing some of the most well-regarded anti-inflammatory compounds in the spice cabinet to the table. A quick toss in olive oil before the egg dip means the seasoning clings to every strip, and baking on a wire rack ensures the crust crisps up on all sides without any flipping drama until the halfway point. The result is deeply golden, juicy in the middle, and ready in under 30 minutes — which makes it genuinely weeknight-friendly for four people. A squeeze of lemon at the end brightens everything up and keeps the flavors feeling fresh and clean.
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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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