Dairy Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs or a drop of dairy to deliver serious crunch. A double layer of almond flour and roughly chopped sliced almonds creates a crust that bakes up beautifully nutty and deeply golden in a hot oven — no butter, no milk, no compromise. The chicken gets tossed first in olive oil spiked with smoked paprika, garlic powder, and turmeric, so every bite is packed with warm, savory flavor before it even hits the crust. Baking on a wire rack means hot air circulates all the way around each strip, giving you that satisfying crispiness without a single drop of oil for frying. A squeeze of lemon at the end brightens everything up and makes the whole plate feel fresh and a little fancy. These are the kind of strips that disappear fast at the dinner table, whether you're serving them to picky kids or adults who just want something genuinely delicious.
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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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