Almond-Crusted Chicken Strips (Paleo)
Almonds make a healthy crust for homemade crusted chicken strips.
Servings 4
Calories 255kcal
Ingredients
- 1 pound chicken breasts or thighs I’ve used both!
- 1 egg
- ⅔ cup almond meal
- ½ teaspoon paprika
- ½ teaspoon cayenne
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a shallow bowl, mix together the almond meal and spices. In another bowl, whisk the egg.
- Prep the chicken by removing any bones or excess fat, and slicing it into strips (or nuggets).
- Dip each strip (or a few at a time) in the egg mixture and then dredge in the almond meal mixture. Feel free to smash extra almond meal on there – it tastes good!
- Place on a parchment-lined baking sheet (or use a rack for optimal crispiness), and bake on 375ºF for 16-18 minutes.
- Note: I’ve made nut-crusted strips with crushed almonds and pistachios as well, so if you don’t have almond meal, just coat the chicken with crushed nuts!
Nutrition
Calories: 255kcal | Carbohydrates: 5g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 438mg | Potassium: 460mg | Fiber: 2g | Sugar: 1g | Vitamin A: 322IU | Vitamin B1: 0.1mg | Vitamin B2: 0.2mg | Vitamin B3: 12mg | Vitamin B5: 2mg | Vitamin B6: 1mg | Vitamin B12: 0.3µg | Vitamin C: 2mg | Vitamin D: 0.3µg | Vitamin E: 0.5mg | Vitamin K: 1µg | Calcium: 54mg | Copper: 0.05mg | Folate: 10µg | Iron: 2mg | Manganese: 0.1mg | Magnesium: 33mg | Phosphorus: 264mg | Selenium: 40µg | Zinc: 1mg | Choline: 116mg