Emulsifier Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs or any of the processed coatings that often sneak in unwanted additives. Here, a combination of almond flour and roughly chopped sliced almonds creates a crust that bakes up beautifully crunchy in a hot oven — no frying, no mystery ingredients. The chicken gets tossed in olive oil, smoked paprika, garlic powder, and turmeric before it even meets the egg wash, so every bite is deeply seasoned all the way through. Baking on a wire rack means hot air circulates around each strip, giving you that satisfying crunch without anything extra. A pinch of cayenne in the almond crust adds a gentle kick that plays perfectly against a squeeze of fresh lemon at the table. Because every component here is a whole, recognizable ingredient, you never have to second-guess what's holding the coating together — it's just eggs and nuts doing exactly what they're supposed to do. These are the kind of chicken strips that disappear fast, whether you're feeding kids or just treating yourself to something genuinely good.
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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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