Walnut Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips with a satisfying crunch are hard to beat, and this oven-baked version delivers exactly that without a single walnut in sight. The crust is built from almond flour and roughly chopped sliced almonds, which toast up beautifully in a hot oven and give every strip that deep, nutty crunch you'd expect from a far more complicated recipe. A bold spice blend of smoked paprika, garlic powder, and turmeric works into the chicken before it ever hits the crust, so the flavor goes all the way through rather than sitting only on the surface. Baking on a wire rack is the real secret here — hot air circulates underneath each strip, so the coating crisps evenly without a drop of frying oil. A squeeze of lemon at the end brightens everything up and keeps the dish feeling fresh rather than heavy. These are the kind of strips that disappear fast at the dinner table, whether you're serving them alongside a salad or just dunking them straight into your favorite sauce.
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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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