Legume Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs to deliver that satisfying crunch — and this oven-baked version proves it beautifully. A double layer of almond flour and roughly chopped sliced almonds creates a crust that's genuinely crunchy and packed with nutty flavor, no frying required. The chicken gets tossed in a bold spice blend of smoked paprika, garlic powder, and turmeric before it even hits the egg wash, so every bite is seasoned all the way through. Baking on a wire rack lets hot air circulate underneath, which means the bottom stays just as crisp as the top — a small step that makes a big difference. For anyone navigating a legume-free lifestyle, this is the kind of recipe that fills the gap left by bean-based coatings or chickpea flour batters that show up in so many "healthier" strip recipes. A squeeze of lemon at the end brightens everything up and cuts through the richness of the almond crust in the best way. Whether you're feeding picky eaters or just craving something satisfying on a weeknight, these strips are hard to beat.
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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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