Beef Free Almond-Crusted Chicken Strips
Crispy, golden, and packed with bold flavor, these oven-baked chicken strips deliver serious crunch without a single drop of oil in the fryer. The coating is built from almond flour and roughly chopped sliced almonds, which toast up beautifully in a hot oven and give every bite a satisfying, nutty texture that breadcrumbs honestly can't compete with. A spice blend of smoked paprika, garlic powder, and turmeric works into the chicken before it even meets the crust, so the flavor goes all the way through. Baking on a wire rack is the real secret here — hot air circulates underneath each strip, keeping the crust crisp on every side without flipping more than once. A squeeze of lemon at the end brightens everything up and cuts through the richness of the almond coating in the best way. These are the kind of strips that disappear fast, whether you're serving them as a weeknight dinner or setting them out as an appetizer.
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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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