Brazil Nut Free Almond-Crusted Chicken Strips
Crispy, golden, and packed with smoky-spiced flavor, these baked chicken strips deliver serious crunch without a single drop of oil in the fryer. The crust is built from almond flour and roughly chopped sliced almonds, which toast up beautifully in a hot oven and cling to every strip thanks to an egg wash and a firm press. Smoked paprika, garlic powder, and turmeric give the chicken a warm, deeply savory coating that makes plain breadcrumbs feel like a distant memory. Setting the strips on a wire rack over the baking sheet is the real trick here — hot air circulates underneath so the crust stays crisp all the way around, not just on top. A squeeze of lemon at the end cuts through the richness and brightens the whole plate. Since the recipe relies entirely on almond-based ingredients rather than mixed nut products, there's no guesswork about what's hiding in the coating — every ingredient is right there in the bowl. These are the kind of chicken strips that disappear fast, so consider doubling the batch.
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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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