Peanut Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips with a satisfying crunch are absolutely achievable without a single drop of peanut oil or peanut-based coating in sight. The secret here is a double-layer almond crust — almond flour for a fine, even base and roughly chopped sliced almonds pressed on top for serious texture. Smoked paprika, garlic powder, and turmeric give the chicken a warm, deeply savory flavor before it even hits the oven, so every bite is anything but bland. Baking on a wire rack means hot air circulates all the way around, delivering that fried-style crunch without any deep-frying drama. A touch of cayenne in the crust is optional, but it adds just enough heat to keep things interesting. Squeeze a little lemon over the top before serving and you've got a bright, fresh finish that cuts through the richness of the almond coating beautifully. These are the kind of chicken strips that disappear fast, whether you're feeding kids, guests, or just 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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