Carrageenan Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to come from a freezer bag loaded with additives you'd rather avoid. Carrageenan — a common thickener and stabilizer — sneaks into a surprising number of processed chicken products and packaged breadings, which makes homemade the smarter move. Here, a double layer of almond flour and roughly chopped sliced almonds creates a crust that bakes up deeply golden and satisfyingly crunchy without a single questionable ingredient. The chicken gets tossed in olive oil, smoked paprika, garlic powder, and turmeric before it even meets the egg wash, so every bite is seasoned all the way through. A hot 425°F oven and a wire rack do the heavy lifting, letting hot air circulate so the coating crisps up evenly rather than steaming on the bottom. A squeeze of lemon right before eating brightens the whole thing and cuts through the richness of the almond crust beautifully. These are the kind of strips that disappear fast, so you might want to double 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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