Citric Acid Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips with a nutty almond crust are the kind of crowd-pleaser that feels indulgent without any of the usual ingredient worries. For anyone navigating a citric acid sensitivity, store-bought breaded chicken is practically a minefield — preservatives, coatings, and flavor additives are everywhere. This recipe sidesteps all of that by building its crust entirely from almond flour and roughly chopped sliced almonds, which deliver serious crunch and a rich, toasty flavor that breadcrumbs honestly can't match. The chicken gets tossed in olive oil with smoked paprika, garlic powder, and turmeric before it even touches the egg wash, so every bite is deeply seasoned all the way through. Baking on a wire rack means hot air circulates around the strips, giving you that satisfying crispiness without a drop of frying oil. The optional cayenne adds a gentle kick if you want it, and the whole thing comes together in one oven session with a simple flip halfway through. Serve them straight from the oven and they'll 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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