Oats Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs to deliver serious crunch, and this recipe is proof. A double layer of almond flour and roughly chopped sliced almonds creates a crust that bakes up beautifully in a hot oven — no frying required. The chicken gets tossed in a punchy blend of smoked paprika, garlic powder, and turmeric before it even hits the egg wash, so every bite is seasoned all the way through. A wire rack setup means hot air circulates underneath, keeping the coating crisp rather than soggy on the bottom. For anyone navigating oat sensitivities, this is the kind of recipe that genuinely fills the "fun finger food" gap — no oat-based fillers, no questionable coatings, just nuts and spices doing all the heavy lifting. A squeeze of lemon at the end brightens everything up and makes these feel just a little more special than your average weeknight dinner.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!