Pork Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to come from a fast-food bag, and this oven-baked version proves it in the most satisfying way. A double layer of almond flour and roughly chopped sliced almonds creates a crust that shatters with every bite, while smoked paprika, garlic powder, and turmeric give the chicken a warm, deeply savory flavor before it even hits the oven. The wire rack setup is the secret weapon here — hot air circulates all around each strip, so you get that crunch on every side without a drop of frying oil. Marinating the chicken in olive oil and spices before dredging means the seasoning goes all the way through, not just on the surface. A squeeze of lemon at the end brightens everything up and cuts through the richness of the nut crust beautifully. This is the kind of recipe that works just as well for a weeknight dinner as it does for a crowd-pleasing game-day spread.
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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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