Cinnamon Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs to deliver serious crunch, and this almond-crusted version is proof. A coating of almond flour and roughly chopped sliced almonds creates a deeply golden, nutty crust that bakes up beautifully on a wire rack — no frying required. The seasoning blend of smoked paprika, garlic powder, and turmeric gives each strip a warm, savory depth without a trace of cinnamon, which can sneak into spice blends and store-bought coatings more often than you'd expect. Dipping the chicken in beaten egg before pressing it into the almond mixture ensures the crust clings tightly and crisps evenly in a hot 425°F oven. A squeeze of fresh lemon at the table brightens everything up and makes these strips feel just a little fancy. Whether you're serving them 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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