High Fructose Corn Syrup Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to come from a fast-food bag loaded with questionable sweeteners — this oven-baked version keeps things completely clean. So many packaged breaded chicken products sneak in high fructose corn syrup through coatings, marinades, and dipping sauces, making homemade the smarter move. Here, the crust is built entirely from almond flour and roughly chopped sliced almonds, giving each strip a satisfying crunch that holds up beautifully without any processed fillers. The chicken gets tossed in olive oil, smoked paprika, garlic powder, and turmeric before it even meets the egg wash, so the flavor goes deep rather than just sitting on the surface. Baking on a wire rack means hot air circulates all around, crisping every side without a drop of extra oil. A squeeze of fresh lemon at the end brightens the whole plate and keeps it feeling light. These are the kind of strips that make you wonder why you ever reached for the freezer bag in the first place.
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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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