Gelatin Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs to deliver serious crunch — and this almond-crusted version proves it in the best way possible. A blend of almond flour and roughly chopped sliced almonds creates a coating that bakes up beautifully deep golden in the oven, no frying required. The chicken gets tossed in olive oil with smoked paprika, garlic powder, and turmeric before it even touches the crust, so every bite is layered with warm, savory flavor all the way through. For anyone avoiding gelatin, this recipe is naturally in the clear — there's nothing hidden here, just whole, straightforward ingredients you can feel good about. A wire rack set over the baking sheet is the secret to getting that satisfying crispness on all sides without flipping more than once. A squeeze of lemon at the end brightens everything up and makes these strips feel just a little bit fancy. They're the kind of weeknight dinner that disappears 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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