Citrus 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 processed-coating baggage. The crust is built from almond flour and roughly chopped sliced almonds, which gives every bite a satisfying crunch that holds up beautifully straight out of the oven. A blend of smoked paprika, garlic powder, and turmeric seasons the chicken before it even hits the egg wash, so the flavor goes deep rather than just sitting on the surface. Baking on a wire rack at high heat means the coating crisps on all sides without a drop of frying oil, and a quick flip partway through keeps things even. For anyone navigating a citrus-free lifestyle, the base recipe is completely free of citrus ingredients — the optional lemon wedges for serving are easy to skip without losing any of the dish's appeal. These strips work just as well for a weeknight dinner as they do for game-day snacking, and the short ingredient list makes them genuinely repeatable.
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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)
Can be omittedlemon
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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