Lactose Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs or dairy-laden coatings to deliver serious crunch. Here, a double layer of almond flour and roughly chopped sliced almonds creates a deeply nutty crust that bakes up beautifully on a wire rack, letting hot air circulate so every side gets that satisfying crackle. The chicken is first tossed in olive oil with smoked paprika, garlic powder, and turmeric, so the flavor goes all the way through before the crust even comes into play. A touch of cayenne in the coating adds a gentle kick that makes these strips genuinely hard to stop eating. Everything goes into a hot 425°F oven, and a quick flip partway through ensures even browning without a drop of butter or cream in sight. A squeeze of lemon at the end brightens the whole plate and cuts through the richness of the almonds perfectly. These are the kind of crowd-pleasing strips you can serve at a weeknight dinner or a casual gathering without anyone feeling like they're missing out on anything.
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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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