Crispy, golden chicken strips don't have to rely on breadcrumbs or any grain-based coating to deliver serious crunch. Here, a double layer 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 in a punchy blend of smoked paprika, garlic powder, and turmeric before it even meets the egg wash, so every bite is seasoned all the way through. A wire rack set over the baking sheet lets hot air circulate underneath, keeping the coating crisp rather than soggy on the bottom. A pinch of cayenne in the almond mixture adds a gentle kick, and a squeeze of lemon at the table brightens the whole plate. This is the kind of recipe that works just as well for a weeknight dinner as it does for a crowd-pleasing appetizer spread.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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