Lupin Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips with a satisfying crunch are hard to resist, and this oven-baked version delivers exactly that without a single grain of conventional flour or breadcrumb in sight. The crust is built entirely from almond flour and roughly chopped sliced almonds, which toasts up beautifully in a hot oven and gives every bite a nutty, substantial coating that holds together far better than you might expect. A bold spice blend of smoked paprika, garlic powder, and turmeric seasons the chicken before it even hits the egg wash, so the flavor goes all the way through rather than sitting only on the surface. Baking on a wire rack is the real trick here — hot air circulates underneath each strip, crisping the bottom just as thoroughly as the top without any deep-frying required. The optional cayenne adds a gentle kick, and a squeeze of fresh lemon at the table brightens everything up in the best way. 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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