Chestnut Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips with a satisfying crunch are hard to resist, and this oven-baked version delivers exactly that without a single chestnut in sight. The crust is built from almond flour and roughly chopped sliced almonds, which toast up beautifully in a hot oven and give every bite a nutty, hearty coating that breadcrumbs honestly can't compete with. A bold spice blend of smoked paprika, garlic powder, and turmeric seasons the chicken before it ever hits the crust, so the flavor goes all the way through rather than just sitting on the surface. Setting the strips on a wire rack while they bake means hot air circulates underneath, keeping the coating crisp instead of soggy — no deep fryer required. A touch of cayenne in the almond mixture adds a gentle kick, though you can leave it out if you're cooking for a crowd with mixed heat preferences. Finish with a squeeze of fresh lemon and you've got a weeknight dinner that feels way more special than the effort involved.
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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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