Pistachio Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips with a nutty crunch are hard to beat, and this oven-baked version delivers exactly that without a single pistachio in sight. The crust is built from almond flour and roughly chopped sliced almonds, which toast up beautifully in a hot oven and give every bite a satisfying texture that rivals anything deep-fried. A bold spice blend of smoked paprika, garlic powder, and turmeric seasons the chicken before it even hits the crust, so the flavor goes all the way through. Setting the strips on a wire rack is the real trick here — hot air circulates underneath, keeping the coating crisp on every side without any flipping drama. A squeeze of lemon at the end brightens everything up and cuts through the richness of the almond crust in the best possible way. These are the kind of chicken strips that disappear fast, whether you're serving them as a weeknight dinner or setting them out as a crowd-pleasing appetizer.
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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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