Breastfeeding Friendly Almond-Crusted Chicken Strips
Crispy, golden, and packed with protein, these baked chicken strips deliver serious crunch without a drop of refined flour or seed oil in sight. The crust is built from almond flour and roughly chopped sliced almonds, which means every bite brings a satisfying nuttiness alongside smoky paprika and warm turmeric — ingredients that have long been celebrated for their nourishing properties. Baking on a wire rack lets hot air circulate all the way around each strip, so you get that deep golden crust without any frying. A squeeze of lemon over the top right before eating brightens everything up beautifully. When you're nursing and keeping a close eye on what goes into your body, it's genuinely reassuring to work from a short, recognizable ingredient list with no mystery additives. The olive oil and eggs help the coating cling perfectly, and the optional cayenne gives you just enough heat to keep things interesting without going overboard. These are the kind of strips you'll want to make on repeat — easy enough for a weeknight, satisfying enough to actually feel like a real meal.
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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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