Cashew Free Almond-Crusted Chicken Strips
Crispy, golden, and packed with smoky-spiced flavor, these oven-baked chicken strips deliver serious crunch without a single drop of oil in the fryer. The crust is built from a combination of almond flour and roughly chopped sliced almonds, which creates a texture that's both nutty and satisfyingly crunchy — no breadcrumbs needed. A spice blend of smoked paprika, garlic powder, and turmeric gives the chicken incredible depth before it even hits the crust, and a touch of cayenne adds just enough heat to keep things interesting. Baking on a wire rack at high heat means the coating crisps up evenly on all sides, so every bite has that satisfying snap. For anyone navigating tree nut sensitivities specifically around cashews, this recipe is a straightforward win — almonds are the only nut in play, and every ingredient is clearly labeled and easy to verify. A squeeze of lemon over the top right before serving brightens everything up and makes these strips feel almost restaurant-worthy. They're the kind of weeknight dinner that disappears fast.
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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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