Get ready to transform your ordinary chicken dinner into a mouthwatering culinary adventure that combines the fiery kick of sriracha with the nutty crunch of almonds! These chicken strips aren't just a meal; they're a flavor experience that will have your family and friends begging for seconds. Imagine biting into a perfectly crispy, spicy strip that's both healthy and incredibly delicious - this recipe is about to become your new go-to comfort food that packs a serious punch of excitement in every single bite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cut into strips
- 1 cup almond flour
- 1/4 cup sriracha sauce
- 2 eggs, beaten
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare your ingredients by cutting chicken breast into even strips, approximately 1-inch wide and 3-4 inches long. Pat the chicken strips dry with paper towels to ensure better coating adhesion.
- In a shallow mixing bowl, combine almond flour, garlic powder, salt, and black pepper. Whisk these dry ingredients together until well blended.
- In a separate bowl, beat the eggs thoroughly and mix in the sriracha sauce, creating a spicy egg wash with a vibrant orange-red color.
- Set up a breading station with three areas: the seasoned almond flour mixture, the sriracha egg wash, and a clean plate for the coated chicken strips.
- Dip each chicken strip first into the sriracha egg wash, ensuring complete coverage, then immediately roll in the almond flour mixture, pressing gently to help the coating adhere completely.
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Arrange the coated chicken strips on the prepared baking sheet, leaving space between each strip to ensure even cooking and crispy edges.
- Bake in the preheated oven for 18-20 minutes, flipping the strips halfway through cooking to ensure even browning and a crispy exterior.
- Check the internal temperature of the chicken strips with a meat thermometer - they should reach 165°F (74°C) to ensure they are fully cooked.
- Remove from the oven and let the chicken strips rest for 3-5 minutes to allow the juices to redistribute and the coating to set.
- Serve hot with additional sriracha sauce, ranch dressing, or a cool yogurt dip for contrast.
Tips
- Pat your chicken strips completely dry before breading to ensure maximum coating adhesion and crispiness.
- Use fresh, high-quality almond flour for the best texture and flavor.
- Don't overcrowd the baking sheet - give each strip breathing room for even cooking and crispy edges.
- For extra heat, add a pinch of cayenne pepper to your almond flour mixture.
- Use a meat thermometer to guarantee perfectly cooked chicken every single time.
- Let the chicken rest after cooking to lock in those delicious juices.
- Experiment with different dipping sauces to find your perfect flavor combination.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 6g
Protein: 35g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 130mg
