Try this Baked Almond Chicken Strips recipe, or contribute your own.
- Carbohydrate 0.20253125 g
- Cholesterol 0 mg
- Fat 0.0101875 g
- Fiber 0.0828125 g
- Protein 0.03421875 g
- Saturated Fat 0.0030625 g
- Serving Size 1 1 recipe (681g)
- Sodium 0.1375 mg
- Sugar 0.11971875 g
- Trans Fat 0.000437500000000001 g
- Calories 1 calories
Step-by-step
- Preheat oven to 450 F degrees. Line large baking sheet with unbleached parchment paper, spray well with cooking spray and set aside.
- In one small bowl, mix ground almonds (almond meal), garlic (onion) powder, oregano (basil), salt and pepper. In another small bowl, whisk the eggs.
- Wash chicken breasts and pat dry with paper towel. Cut into 1/2 inch thick strips lengthwise. Place a few on a cutting board, cover with a piece of plastic wrap and pound with a meat tenderizer a few times. Repeat with remaining pieces.
- Dip each strip into an egg mixture, coat completely in almond mixture and place on prepared baking sheet.
- Bake for 15 minutes on one side, flip and bake for another 12-15 minutes or until golden brown. Please note, when flipping the bottom might look under baked and soggy but it will get browned and crispy, trust me.
- Serve hot with organic ketchup or Honey Mustard Sauce, or Cauliflower "Mashed Potatoes" for a complete meal.
Standard ingredient lists rarely convey the structural physics required when replacing wheat flour with ground nuts. Almond meal lacks gluten entirely, meaning the coating relies entirely on egg proteins and mechanical adherence rather than chemical development during baking. Success depends heavily on moisture management before the coating process begins.
- Pat chicken strips thoroughly with paper towels to eliminate surface water that creates steam barriers against the egg wash.
- Pound the boneless breasts to a uniform half-inch thickness so the interior proteins finish cooking concurrently with the exterior nut crust.
- Maintain a high oven temperature of 450 degrees Fahrenheit to quickly dehydrate the almond oils and induce browning.
- Resist flipping the strips prematurely at the fifteen-minute mark if the bottom appears pale; high-heat convection requires direct contact time on the greased parchment to crisp properly.
- Scale batches carefully by keeping the ratio of two large eggs to one and a quarter cups of almond meal constant when multiplying quantities.
High oven heat transforms ground almonds into a remarkably crunchy exterior without frying. Proper drying of the meat ensures the nut crust adheres securely from the first minute to the last.
