Rice Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs or any grain-based coating to deliver serious crunch. Here, a combination of almond flour and roughly chopped sliced almonds creates a crust that bakes up beautifully deep golden in the oven — no frying required. The chicken gets tossed first in olive oil, garlic powder, smoked paprika, and turmeric before it ever hits the coating, so every bite is layered with warm, smoky flavor all the way through. A wire rack set over the baking sheet is the real secret weapon, letting hot air circulate underneath so the crust stays crisp on all sides rather than steaming against the pan. A squeeze of lemon at the end brightens everything up and cuts through the richness of the almond crust in the best way. These strips are satisfying enough to anchor a full dinner plate or serve as a crowd-pleasing appetizer, and the ingredient list is refreshingly straightforward.
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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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