Pregnancy Friendly Almond-Crusted Chicken Strips
Crispy, golden, and packed with protein, these baked chicken strips hit that satisfying crunch craving without a drop of frying oil. The coating is built from almond flour and roughly chopped sliced almonds, which creates a hearty, nutty crust that clings beautifully to every strip. Smoked paprika, garlic powder, and a touch of turmeric give the seasoning real depth, so each bite tastes anything but plain. Baking on a wire rack at high heat means the crust crisps up on all sides evenly — no soggy bottoms, no flipping drama beyond one quick turn at the twelve-minute mark. Reaching an internal temperature of 165°F is easy to confirm with a thermometer, which is especially reassuring when you want to be confident your chicken is thoroughly cooked. A squeeze of fresh lemon over the top at the end brightens everything up and balances the warm spices perfectly. These are the kind of strips the whole table will reach for, and you'll feel genuinely good about every ingredient that went into them.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
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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