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

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 36.3g 73% DV; carbohydrates 6.1g 2% DV; fat 25.3g 39% DV; cholesterol 117mg 39% DV; sodium 370.5mg 15% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/19/2013
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
32 Ratings
  • 5 star values: 14
  • 4 star values: 17
  • 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
02/11/2013
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
(14)
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)
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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)
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)
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Rating: 5 stars
07/02/2018
I didn't have almond flour, so I ground up raw almonds. The crunchiness was delicious. Read More
(3)
Rating: 5 stars
11/16/2016
Followed recipe as written except used boneless skinless chicken thighs. Baked in toaster oven and finished under broiler. Family states it's the best chicken they've had in a long time. Would definitely make again. Read More
(2)
Rating: 5 stars
01/08/2017
Great recipe. I used coconut flour instead of almond because that is what I had on hand. I'm lactose-intolerant so I used Veggie brand parmesan cheese instead of the fresh parm Vegan butter instead of regular. I also added some garlic powder. They turned out great. They are a little powdery and pale but I like it. I am going to serve them with angel hair pasta for dinner tomorrow as a Chicken Parmesan dish. 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