Honey Free Almond-Crusted Chicken Strips
Crispy, golden, and packed with smoky-spiced flavor, these baked chicken strips deliver serious crunch without a drop of honey in sight. That matters more than you'd think — a lot of glazed or "crispy" chicken recipes sneak in honey for color and stickiness, so having a version that skips it entirely is genuinely useful. Here, the crunch comes from a double layer of almond flour and roughly chopped sliced almonds pressed firmly around each strip, which toasts beautifully in a hot oven. Smoked paprika, garlic powder, and turmeric do the heavy lifting on flavor, giving the crust a warm, deeply savory profile that doesn't need any sweetener to feel complete. Baking on a wire rack means hot air circulates all the way around, so you get that satisfying crispness on every side without any frying. A squeeze of lemon at the end brightens everything up and makes the whole plate feel fresh and light. These are the kind of strips that disappear fast — plan accordingly.
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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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