Celery Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs to deliver serious crunch, and this oven-baked version proves it beautifully. A double layer of almond flour and roughly chopped sliced almonds creates a crust that bakes up deeply golden and satisfyingly crunchy without a drop of oil in the fryer. The chicken gets tossed first in a bold spice blend of smoked paprika, garlic powder, and turmeric, so every bite is packed with flavor 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 all sides rather than steaming against a pan. A squeeze of lemon at the end brightens everything up and cuts through the richness of the almond crust in the best possible way. The ingredient list is refreshingly straightforward, with no hidden fillers or processed coatings to second-guess — just whole, recognizable pantry staples. Whether you're serving these as a weeknight dinner or a crowd-pleasing appetizer, they disappear 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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