Almond Parmesan Crusted Chicken Strips

I have lots of parmesan floating around in my fridge right now from the flax crackers I made last week. I didn’t feel like whipping up crackers but was hurting for some chicken strips. After cleaning out my coffee grinder, I went to work grinding up almonds and parmesan, and I was on the road! You can definitely use pre-ground almonds and kraft parmesan, but I was using the fresh deliciousness on hand. These are crunchy and satisfying and definitely higher on the health scale than the regular breaded version! They also cook up in a jiffy, making for an easy dinner on a busy night. Serve with salad, or braised brussels sprouts (at Gen’s desperate request).

Almond Parmesan Crusted Chicken Strips


  • 1.5 lbs chicken tenders (or 3 chicken breasts, sliced into strips)
  • 1 cup blanched almonds, finely ground
  • 1/2 cup parmesan cheese, ground
  • 1 tsp chili powder
  • 1/2 tsp onion powder (optional)
  • salt and pepper to taste
  • 2 eggs, whisked 


  1. Heat oven to 350°F and line a cookie sheet with parchment paper or aluminum foil.
  2. Grind up your almonds and parmesan and toss them together in a bowl. Stir in the spices and whisk until well combined.
  3. Whisk your eggs in a shallow bowl.
  4. Dip each strip into the eggs and then toss in the almond mixture and set on a plate.
  5. Let the strips rest in the coating for 5-10 minutes.
  6. In a large pan heat some oil and cook the strips for 3 minutes each side.
  7. Lay the strips on the prepared cookie sheet and bake for 10 minutes, until cooked through.

Let the chicken strips rest in their coating for a few minutes.

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