Yeast Free Almond-Crusted Chicken Strips
Crispy, golden chicken strips don't have to rely on breadcrumbs to deliver serious crunch, and this oven-baked version proves it beautifully. A double layer of almond flour and roughly chopped sliced almonds creates a coating that toasts up deep and nutty in a hot oven, no frying required. The chicken gets tossed in olive oil with smoked paprika, garlic powder, and turmeric before it even touches the crust, so every bite is layered with warm, savory flavor all the way through. Skipping yeast-based coatings is often the trickiest part of reworking a comfort-food classic, but almond flour steps in here without any compromise to texture or satisfaction. A wire rack set over the baking sheet lets hot air circulate underneath, keeping the crust crisp on all sides rather than steaming against a flat pan. A squeeze of lemon over the top right before serving brightens everything up and cuts through the richness of the almond crust perfectly. These are the kind of strips that disappear fast, whether you're serving them as a weeknight dinner or setting them out for a crowd.
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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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