Coconut Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs or anything that might sneak in unwanted ingredients — this oven-baked version uses a double layer of almond flour and roughly chopped sliced almonds to build a crust that genuinely shatters when you bite into it. The chicken gets tossed in a punchy blend of smoked paprika, garlic powder, and turmeric before it even touches the egg wash, so every strip is seasoned all the way through. Baking on a wire rack is the real trick here — hot air circulates underneath, meaning you get that deep golden crunch without a drop of frying oil. A little cayenne in the almond coating adds a gentle kick, and a squeeze of lemon at the end brightens the whole plate. These are the kind of strips that disappear fast, whether you're serving them as a weeknight dinner or setting them out as an appetizer.
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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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