Ginger Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to come from a fast-food bag, and this oven-baked version proves it in the most satisfying way. A double layer of almond flour and roughly chopped sliced almonds creates a crust that shatters with every bite, while smoked paprika, garlic powder, and turmeric give the chicken a warm, deeply savory flavor before it even hits the oven. So many store-bought breaded chicken products sneak in spice blends that can be hard to vet, but here every single ingredient is visible and straightforward — no mystery seasonings, no hidden extras. The wire rack setup is the real secret weapon, letting hot air circulate all the way around each strip so you get that deep golden crunch without a drop of frying oil. A squeeze of lemon at the end brightens everything up and cuts through the richness of the almond crust beautifully. Whether you're serving these alongside a salad, tucking them into a wrap, or just dipping them straight off the pan, they disappear 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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