Sesame Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs to deliver serious crunch — and this oven-baked version proves it beautifully. A double layer of almond flour and roughly chopped sliced almonds creates a crust that's nutty, substantial, and deeply satisfying in a way that standard coatings rarely achieve. The chicken gets tossed in a bold spice blend of smoked paprika, garlic powder, and turmeric before it ever hits the egg wash, so every bite is packed with flavor all the way through. Baking on a wire rack means hot air circulates underneath, giving you that all-over crispiness without a drop of oil for frying. For anyone navigating sesame allergies or sensitivities, this recipe is a genuine win — no tahini, no sesame oil, no hidden seeds lurking in a coating mix. A squeeze of lemon at the end brightens everything up and makes these strips feel almost restaurant-worthy. They're the kind of weeknight dinner that disappears fast.
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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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