Seed Oil Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on industrial seed oils or mystery coatings to deliver serious crunch. Here, extra virgin olive oil does the heavy lifting in the seasoning stage, while a double layer of almond flour and roughly chopped sliced almonds creates a crust that bakes up deeply golden and satisfyingly crunchy without a drop of canola, soybean, or sunflower oil in sight. Smoked paprika, garlic powder, and a touch of turmeric give every strip a warm, complex flavor that makes these anything but plain. Baking on a wire rack means hot air circulates all the way around, so you get that fried-food texture straight from the oven. A squeeze of lemon at the end brightens everything up and cuts through the richness of the almond crust beautifully. These are the kind of chicken strips that disappear fast, whether you're serving them as a weeknight dinner or setting them out as a crowd-pleasing appetizer.
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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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