Xanthan Gum Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs or any of the stabilizers and binders that sneak into so many packaged coatings. Here, a combination of almond flour and roughly chopped sliced almonds does all the heavy lifting, creating a crust that's genuinely crunchy and packed with nutty flavor. The chicken gets tossed in olive oil and a bold spice blend — smoked paprika, garlic powder, and turmeric — before it ever touches the coating, so every bite is seasoned all the way through. Baking on a wire rack lets hot air circulate underneath, which means you get that satisfying crunch without a drop of frying oil. A squeeze of lemon at the end brightens everything up and cuts through the richness of the almond crust beautifully. This is the kind of recipe that makes it easy to skip the freezer aisle entirely, knowing exactly what went into every strip.
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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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