Shellfish Free Almond-Crusted Chicken Strips
Crispy, golden, and packed with bold flavor, these baked chicken strips deliver serious crunch without a single drop of frying oil. The crust is built from a combination of almond flour and roughly chopped sliced almonds, which toasts up beautifully in a hot oven and gives every bite a satisfying, nutty texture. A spice blend of smoked paprika, garlic powder, and turmeric works into the chicken before it even hits the coating, so the flavor goes all the way through rather than just sitting on the surface. Baking on a wire rack is the real trick here — hot air circulates underneath each strip, keeping the crust crisp on every side without any flipping drama until the halfway point. For anyone navigating shellfish concerns, this recipe is completely built around clean, straightforward ingredients with no hidden sauces or seafood-adjacent additives to worry about. A squeeze of lemon at the end brightens everything up and cuts through the richness of the almond crust in the best possible way. These are the kind of chicken strips that make you wonder why you ever bothered with the freezer bag version.
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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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