These Almond Crusted Chicken Strips with Almond Dipping Sauce are sure to impress your guests. This recipe can be whipped up in under 30 minutes!
I could eat these almond crusted chicken strips every single day. They are just so delicious, plus they are so quick and easy to make.
Honestly, I was a picky eater when I was a kid. My mom had such a hard time feeding me. My father was one of those parents who made you eat whatever was on your plate, and every darn bite.
Mom was completely different. She just wanted us to enjoy our time at the table and love the food we ate.
My Mom loved simple recipes, mostly because she didn't really love to cook. She was a riot and loved many things in life, but cooking wasn't one of those things.
We grew up eating a lot of things that were breaded. Pork chops, and chicken were her go to choices. We ate a lot of breaded pork chops and breaded chicken.
I'm not going to lie, I loved both of them. She cooked them to perfection. The inside was always tender, and the outside always had the perfect crispness.
My daughter is a picky eater like I was but she loves chicken strips. She tried them at a restaurant when she was out with her friends and fell in love with them.
This is my spin on the recipe she loves.
More Dinner Recipes:
- Roasted Red Pepper and Italian Sausage Pasta
- Sloppy Joe Casserole
- Easy Steak and Peppers
- 10 Easy Recipes for Leftover Chicken
- Mac n Cheese
- Sesame Chicken
- Hussy Pasta
- Seafood Chowder 2.0
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Almond Crusted Chicken Strips
For the chicken strips:
- 2 pounds boneless skinless chicken breasts
- ¾ cup greek yogurt
- 1 cup slivered almonds crushed
- 1 cup bread crumbs
- ¼ cup fresh parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons dried parsley
For the dipping sauce:
- 1 cup greek yogurt
- 1 teaspoon almond extract
- 1 pinch salt
- 1 pinch pepper
- Preheat oven to 400 degrees F. Line a large rimmed cookie sheet with parchment paper. Set aside.
- Cut the chicken in thin strips. This is finger food so keep that in mind when cutting pieces. You want people to be able to pick them up easily and dunk them.
- Scoop ¾ cup of greek yogurt into a shallow dish so you can dredge the chicken in it easily.
- Place your almonds in a food processor and pulse until they resemble fine crumbs. If you don't have a food processor you can use a rolling pin and ziploc bag.
- Pour the crushed almonds in a large shallow bowl. Add the bread crumbs, parmesan cheese, salt, pepper, and dried parsley, then mix well.
- Now dredge each chicken strip in the yogurt, be sure to coat all sides well. Then dunk each chicken strip into the crumb mixture. Shake excess off lightly and place each piece on the cookie sheet. Repeat until all pieces are coated and on the cookie sheet.
- Place the cookie sheet in the preheated oven and bake for about 15 to 20 minutes. You want the breading to be golden brown and crisp. I like mine well done but if you like yours lighter in colour just adjust the time down a minute or two.
- While the chicken cooks you can whip up the easy dipping sauce.
- Combine 1 cup greek yogurt, almond extract, salt and pepper in a small bowl and mix until thoroughly combined. Pour into a nice serving bowl and chill until needed. We like ours cold, not room temperature.
- Remove the chicken strips from the oven and place on a platter. Place the dipping sauce on the same platter.
- Serve with a big old chicken strip loving smile!
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Rebecca @ Strength and Sunshine
I just love coating chicken in nuts! Almonds or pistachios are my favorite for it!
That dipping sauce with almond extract sounds delicious!
These chicken strips look so awesome! And that dipping sauce! Wow!
My kids love any and all chicken strips so I'm most definitely making these for dinner soon!
I am so veganizing this. Anything from veggies to tofu would be amazing covered in nuts and bread crumbs. I'll have to see what I can sneak into Cheryl with this 😉
Julie @ Texan New Yorker
Yum! I absolutely LOVE any nut-crusted chicken (or fish, or pork chops). This looks so delicious!
Thanks Julie, I feel the same way. It just adds such a fabulous flavour and crunch.
I love poached fish or chicken, but I seem to do something wrong. I think I should have been starting with cold water instead of simmering. I am going to try your technique. And the leek sounds like a good idea also. 🙂
This contains sooooooo much healthy protein and delicious spices! I cannot wait to try making this with my mother 😀 I think the whole family would love it!!
Thanks. Hope everyone loves it.
These are too cute. I just had a flag day party and these would have been great. I'll file this away for the 4th. I'm a new follower from mommy on a timeout.
Thanks Holly. I hope you get a chance to try them.