Pecan Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips with a satisfying crunch are hard to resist, and this oven-baked version delivers exactly that without a single pecan in sight. The crust is built from almond flour and roughly chopped sliced almonds, giving each strip a hearty, nutty coating that toasts up beautifully at high heat. A bold spice blend of smoked paprika, garlic powder, and turmeric works into the chicken before it even meets the crust, so the flavor goes all the way through. Setting the strips on a wire rack during baking is the real trick here — hot air circulates underneath, crisping every side without any deep frying. A touch of cayenne in the coating adds a gentle kick, though it's completely optional if you're cooking for a crowd with mixed heat preferences. Pull them out when the crust is deep golden and the internal temperature hits 165°F, then squeeze a little lemon over the top for a bright finish that cuts through the richness. These are the kind of chicken strips that make you wonder why you ever bothered with the freezer bag version.
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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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