Turkey Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips get a serious upgrade here thanks to a double-layer almond crust made from both almond flour and roughly chopped sliced almonds — the combination delivers a shatter-crisp coating that holds up beautifully in the oven. Smoked paprika, garlic powder, and turmeric work into the chicken itself before it ever touches the crust, so every bite is seasoned all the way through. Baking on a wire rack is the real secret weapon, letting hot air circulate underneath so you get that deep golden crunch without a drop of frying oil. For anyone steering clear of turkey, this is a satisfying, protein-packed alternative that doesn't feel like a compromise — it feels like the main event. A squeeze of lemon at the end brightens everything up and cuts through the richness of the almond crust in the best possible way. Whether you're serving these for a weeknight dinner or game-day snacking, they disappear 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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