Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch thick strips
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 large eggs, room temperature
  • 3 tbsp sriracha
  • 1 tbsp honey or maple syrup
  • 1 tsp garlic powder
  • 1.5 cups blanched almond meal
  • 0.5 cup sliced almonds, crushed by hand
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper

Instructions:

  1. Prep the oven. Preheat to 400°F (200°C) and line a sheet with parchment or a wire rack. Note: High heat is vital for the almond fats to crisp up quickly.
  2. Dry the meat. Pat the 1.5 lbs of chicken strips with paper towels until the surface is completely matte.
  3. Whisk the binder. Combine the 2 eggs, 3 tbsp sriracha, 1 tbsp honey, and 1 tsp garlic powder in a shallow bowl.
  4. Mix the crust. In a separate bowl, stir the 1.5 cups almond meal, crushed sliced almonds, and all remaining spices.
  5. Dredge carefully. Dip one strip into the sriracha mixture, letting the excess drip off.
  6. Press the coating. Lay the strip in the almond mix and firmly press the nuts into the meat with your palms.
  7. Arrange and space. Place strips on the rack, leaving at least an inch of space between each piece.
  8. Bake for 18 mins. Cook until the almond shards are golden brown and the chicken feels firm.
  9. Check temperature. The internal temp should hit 165°F (74°C).
  10. Rest before serving. Let them sit for 3 minutes until the crust sets and hardens further.