Red Meat Allergy Friendly Almond-Crusted Chicken Strips
Crispy, golden, and packed with bold flavor, these oven-baked chicken strips deliver everything you want from a satisfying finger food without a single trace of red meat. The coating is built from almond flour and roughly chopped sliced almonds, which creates a texture that's genuinely crunchy — not the sad, soggy breading you sometimes get from a standard flour dredge. A spice blend of smoked paprika, garlic powder, and turmeric gives the chicken deep, warm color and a savory kick before it even hits the crust. Baking on a wire rack means hot air circulates all the way around each strip, so you get that satisfying crunch on every side without frying. The optional cayenne adds a gentle heat for anyone who likes a little edge, and a squeeze of lemon at the end brightens the whole plate beautifully. These are the kind of strips that disappear fast at the table, whether you're serving them as a weeknight dinner or a crowd-pleasing snack.
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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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