Nitrate & Nitrite Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to come from a bag in the freezer aisle, and this oven-baked version proves it in the most satisfying way. The crust is built from almond flour and roughly chopped sliced almonds, which toast up beautifully in a hot oven and deliver a crunch that rivals anything deep-fried. Smoked paprika, garlic powder, and turmeric give the chicken a warm, deeply savory flavor before it even hits the crust, and a touch of cayenne is there if you want a little kick. Baking on a wire rack is the real trick here — it lets hot air circulate all the way around each strip so nothing goes soggy on the bottom. For anyone avoiding processed meats and cured products that typically sneak in unwanted additives, this recipe is a genuinely clean alternative built entirely from whole, recognizable ingredients. A squeeze of lemon over the top right before eating brightens everything up and makes the dish feel a little more special than your average weeknight dinner.
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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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