Mushroom Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips with a nutty almond crust are the kind of crowd-pleaser that disappears fast at the dinner table. The coating combines almond flour and roughly chopped sliced almonds for a satisfying crunch that bakes up beautifully in a hot oven — no frying required. A blend of smoked paprika, garlic powder, and turmeric gives the chicken deep, warm flavor before it even hits the crust, so every bite is well-seasoned all the way through. For anyone navigating a mushroom-free lifestyle, this recipe is completely straightforward — every ingredient is clean and easy to verify, with zero hidden fungi to worry about. Baking the strips on a wire rack lets hot air circulate all around them, which is the secret to getting that deep golden crust without any sogginess. A squeeze of lemon over the top right before serving brightens everything up and cuts through the richness of the almonds. These work just as well for a weeknight dinner as they do for game-day snacking.
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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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