Hazelnut Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips with a satisfying crunch are hard to beat, and this oven-baked version delivers exactly that without a single hazelnut in sight. The crust is built entirely from almond flour and roughly chopped sliced almonds, giving each strip a nutty, textured coating that crisps up beautifully at high heat. A blend of smoked paprika, garlic powder, and turmeric seasons the chicken before it even meets the crust, so the flavor goes all the way through. Baking on a wire rack means hot air circulates around every strip, keeping the coating crunchy rather than soggy on the bottom. A quick flip at the twelve-minute mark ensures even browning all around, and the result is a deep golden crust with juicy, fully cooked chicken inside. A squeeze of lemon over the top right before serving brightens everything up and cuts through the richness of the almond crust. These are the kind of strips that disappear fast, whether you're serving them as a weeknight dinner or setting them out as a crowd-pleasing 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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