Wheat Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs to deliver that satisfying crunch — and this recipe is proof. A double layer of almond flour and roughly chopped sliced almonds creates a crust that bakes up beautifully deep golden in the oven, no frying required. The chicken gets tossed first in olive oil, smoked paprika, garlic powder, and turmeric before hitting the egg wash, so every bite is packed with warm, smoky flavor all the way through. A wire rack set over the baking sheet is the secret weapon here — it lets hot air circulate underneath so the coating stays crisp instead of steaming and going soggy. A squeeze of lemon at the end brightens everything up and cuts through the richness of the almond crust in the best way. These are the kind of strips that disappear fast, whether you're serving them as a weeknight dinner or setting them out as a crowd-pleasing appetizer.
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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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