Soy Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to come from a fast-food bag, and this oven-baked version proves it in the most satisfying way. The crust is built from almond flour and roughly chopped sliced almonds, which creates a texture that's genuinely crunchy — not the sad, soggy coating you sometimes get from a standard breadcrumb dredge. A spice blend of smoked paprika, garlic powder, and turmeric gives the chicken deep, warm flavor before it even hits the crust, and a touch of cayenne in the almond mixture adds just enough heat to keep things interesting. Baking on a wire rack lets hot air circulate all the way around each strip, so you get that satisfying crunch on every side without a drop of frying oil. For anyone navigating soy sensitivities, this recipe is a genuine win — no soy-based coatings, no questionable store-bought breadcrumbs with hidden additives, just clean, whole ingredients from start to finish. Squeeze a little lemon over the top right before serving and you've got a bright, fresh finish that makes these feel like something you'd order at a restaurant.
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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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