Cheesy chicken strips that come out tender and are grain-free!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

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  • Mix almond flour, Parmesan cheese, basil, thyme, salt, and pepper together in a bowl.

  • Dip chicken strips in the melted butter; press strips into almond flour mixture until completely coated. Transfer coated strips to the prepared baking sheet.

  • Bake in the preheated oven on the middle rack until strips are golden brown and no longer pink in the center, at least 20 minutes.

Cook's Note:

These freeze great! When you take them out frozen, just heat them at 375 degrees F (190 degrees C) until warm.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts

396 calories; 25.3 g total fat; 117 mg cholesterol; 370 mg sodium. 6.1 g carbohydrates; 36.3 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/18/2013
I had a package of almond flour in my cupboard just waiting for the perfect dinner recipe to try it on. Coupled with the fact that I am cutting back on simple carbohydrates in my diet I couldn't wait to try this. Noting LilSnoo's review of the chicken not browning in the oven I chose to add pan fry this in a little olive oil and butter. Doing it that way certainly does not take a full 1/2 cup of butter and allowed it to turn the perfect golden brown I like to see in my chicken. I think it would be very good with the addition of a little garlic in the butter. I didn't have fresh Parmesan cheese so I used Romano in it's place. I served this alongside a simple garden salad topped with toasted slivered almonds and freshly grated cheese. This is very tasty recipe that I will be sure to make again. Read More
(17)

Most helpful critical review

Rating: 2 stars
05/28/2017
Way too much butter so the coating never crisped. The flavor was awesome but the sogginess was gross. Next time I will replace most of the butter with eggs or even try spray butter with eggs. Read More
28 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/18/2013
I had a package of almond flour in my cupboard just waiting for the perfect dinner recipe to try it on. Coupled with the fact that I am cutting back on simple carbohydrates in my diet I couldn't wait to try this. Noting LilSnoo's review of the chicken not browning in the oven I chose to add pan fry this in a little olive oil and butter. Doing it that way certainly does not take a full 1/2 cup of butter and allowed it to turn the perfect golden brown I like to see in my chicken. I think it would be very good with the addition of a little garlic in the butter. I didn't have fresh Parmesan cheese so I used Romano in it's place. I served this alongside a simple garden salad topped with toasted slivered almonds and freshly grated cheese. This is very tasty recipe that I will be sure to make again. Read More
(17)
Rating: 4 stars
02/18/2013
I had a package of almond flour in my cupboard just waiting for the perfect dinner recipe to try it on. Coupled with the fact that I am cutting back on simple carbohydrates in my diet I couldn't wait to try this. Noting LilSnoo's review of the chicken not browning in the oven I chose to add pan fry this in a little olive oil and butter. Doing it that way certainly does not take a full 1/2 cup of butter and allowed it to turn the perfect golden brown I like to see in my chicken. I think it would be very good with the addition of a little garlic in the butter. I didn't have fresh Parmesan cheese so I used Romano in it's place. I served this alongside a simple garden salad topped with toasted slivered almonds and freshly grated cheese. This is very tasty recipe that I will be sure to make again. Read More
(17)
Rating: 4 stars
02/11/2013
What immediately caught my eye about this recipe was that it was low-carb diet friendly. I totally LOVE that almond flour is used instead of traditional breading or flour. I used a little less parmesan than called for only because I ran out but I thought the flavor was perfect as were the other seasonings. I did find that they don't brown up much in the oven. They stay pretty pale-looking. I made up a second batch and stuck them under the broiler for about 15 mins and flipped them halfway through and those browned up nicely. I think next time I will cut back a bit on the butter and use half egg/half butter mixture to cut back on calories. I will also set them on a grilling rack so they aren't sitting in the butter while they cook. That will help them crisp up nicely. Overall a great recipe that I will make again and again! Read More
(13)
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Rating: 4 stars
08/13/2013
This recipe is delicious! I agree with KGora and LilSnoo that is comes out a bit pale and pasty as is. I cut back 1/4 cup on the parmesan dipped the chicken in egg instead of butter rolled it in the mix and sautéed with butter and olive oil. I also like LilSnoo's idea of dipping it in a mix of egg and melted butter and broiling it. When it's crispy it is heavenly. Enjoy! 5 stars on flavor 4 stars on original recipe. Read More
(10)
Rating: 5 stars
04/05/2017
Made this yummy recipe tonight for the second time and tweaked it just a little. I used mayo thinned with cream as the wet part of the dredge and used a six pepper blend for the seasoning. Once the cook time was up I broiled for a couple minutes which crisped the outside really nicely. They turned out wonderfully I think I've found a real winner! Read More
(5)
Rating: 4 stars
04/14/2014
I made this from a similar recipe but did not coat the chicken in anything before dipping in almond/cheese mixture. Then just pan sautéed it 3 minutes on each side. Read More
(4)
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Rating: 5 stars
06/03/2015
So good! I did add a dash of garlic powder for some kick. Even my picky eater wants these again! Read More
(3)
Rating: 4 stars
09/15/2013
I pan fried these after reading the other reviews. My boys really liked them and I have made them several times by request. Our family has become GF and finding a breading for chicken strips was rather challenging but we really like this recipe. Read More
(2)
Rating: 5 stars
01/27/2015
Fabulous and I will definitely make again! Used a butter and egg mixture for dipping instead of all butter - can't wait to eat these again! Read More
(2)
Rating: 4 stars
10/14/2017
Very good! I added slice of mozzarella cheese and a spoonful of pizza sauce to make chicken Parmesan put back in oven until melted. Yum! Will definitely make again! Read More
(2)
Rating: 2 stars
05/28/2017
Way too much butter so the coating never crisped. The flavor was awesome but the sogginess was gross. Next time I will replace most of the butter with eggs or even try spray butter with eggs. Read More