Mustard Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to come from a fast-food bag, and this oven-baked version proves it in the most satisfying way. A double layer of almond flour and roughly chopped sliced almonds creates a crust that shatters beautifully with every bite, while smoked paprika, garlic powder, and turmeric give the chicken a warm, deeply savory flavor before it even hits the oven. For anyone navigating a mustard sensitivity, store-bought breaded chicken and dipping sauces are often a minefield — this recipe keeps things clean with a short, straightforward ingredient list and zero hidden seasonings to worry about. The chicken strips are seasoned first in an olive oil spice blend, then egg-dipped and pressed firmly into the almond crust so it actually stays on during baking. Cooking them on a wire rack at high heat means the bottom gets just as crispy as the top without any flipping drama — though you do flip once for good measure. A squeeze of fresh lemon at the end brightens everything up and makes these feel almost restaurant-worthy. They're the kind of crowd-pleasing dinner that disappears fast, so consider doubling the batch.
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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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