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Almond Crusted Chicken Strips

Deliciously crispy chicken strips coated with a crunchy almond layer make for a perfect main dish any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 cup finely chopped almonds
  • 1/2 cup all-purpose flour (or almond flour for a gluten-free twist)
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • as needed cooking oil spray (or any halal-friendly oil for frying)

Method
 

Preparation
  1. Begin by cutting the boneless chicken breasts into strips. Ensure they’re evenly sized for consistent cooking.
  2. In one bowl, add the flour, garlic powder, onion powder, salt, and pepper for a boost of flavor. In another bowl, beat the eggs until they are frothy. In a third bowl, pour in the finely chopped almonds.
  3. Dip each chicken strip into the flour mixture first, coating it evenly before shaking off excess. Next, dip it into the beaten eggs, and finally, coat it with the chopped almonds. Place the breaded strips on a plate until all are coated.
Cooking
  1. Preheat your oven to 400°F (200°C) or heat your skillet with oil over medium heat.
  2. If baking, line a baking sheet with parchment paper, spray some oil, and arrange the strips without overlapping. Bake for 20 minutes or until crispy and golden.
  3. If frying, cook until golden brown on each side, approximately 3-4 minutes per side.
Serving
  1. Enjoy your freshly baked or fried chicken strips hot with your choice of dipping sauce or toppings!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to a month. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes to maintain their crispy texture.