Mediterranean Diet Friendly Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to mean a deep fryer or a breadcrumb coating loaded with refined grains. Here, almond flour and roughly chopped sliced almonds form a crust that bakes up beautifully crunchy in a hot oven — no oil bath required. The chicken gets tossed first in extra virgin olive oil with smoked paprika, garlic powder, and turmeric, so every bite is layered with warm, savory flavor before it even hits the crust. Baking on a wire rack lets the heat circulate all the way around, giving you that satisfying crunch on every side without flipping more than once. A squeeze of lemon at the end brightens everything up and keeps the whole dish feeling fresh and light. This is the kind of weeknight dinner that genuinely feels indulgent while checking every box for wholesome, ingredient-forward eating.
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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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