Nutmeg Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs to deliver serious crunch, and this oven-baked version proves it beautifully. A double layer of almond flour and roughly chopped sliced almonds creates a crust that bakes up deeply golden and satisfyingly crunchy without a drop of oil in the fryer. The seasoning blend — smoked paprika, garlic powder, turmeric, and a touch of cayenne — gives every bite a warm, savory kick that makes these strips genuinely hard to stop eating. Setting the coated strips on a wire rack over the baking sheet is the real trick here, letting hot air circulate all the way around so nothing goes soggy on the bottom. A squeeze of fresh lemon at the end brightens the whole plate and cuts through the richness of the almond crust in the best possible way. For anyone navigating spice sensitivities, the ingredient list here is refreshingly straightforward — no hidden blends, no mystery seasonings, just whole spices you can see and control. These are the kind of chicken strips that disappear fast, whether you're feeding a crowd or just treating yourself on a weeknight.
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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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