Macadamia Free Almond-Crusted Chicken Strips
Crispy, golden, and packed with bold flavor, these oven-baked chicken strips deliver serious crunch without a single drop of oil in the fryer. The crust is built from almond flour and roughly chopped sliced almonds, which toast up beautifully in a hot oven and give every bite a satisfying, nutty texture. A spice blend of smoked paprika, garlic powder, and turmeric works into the chicken before it even meets the coating, so the flavor goes all the way through. A wire rack set over the baking sheet is the secret weapon here — it lets hot air circulate underneath, keeping the crust crisp on every side instead of going soggy on the bottom. A squeeze of lemon at the end brightens everything up and makes these strips feel just a little bit fancy. Whether you're serving them as a weeknight dinner or a crowd-pleasing appetizer, they disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!