Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crisp almond-crumbed chicken strips.
Equipment: Frying pan or baking tray
Measures and names
Ingredients
- 600 g chicken breast, cut into strips
- 2 eggs, beaten
- 100 g ground almonds
- 40 g grated parmesan
- 1 tsp paprika
- 2 tbsp oil
- Salad and a yoghurt-garlic dip, to serve
- Salt and black pepper
Method
- Mix the ground almonds, parmesan, paprika and seasoning on a plate.
- Dip each chicken strip in the beaten egg, letting the excess drip off, then press firmly into the almond mixture.
- Fry in the oil over a medium heat for 3–4 minutes each side, until deep golden and cooked through — or bake at 200°C (fan 180°C) for 18 minutes, turning once.
- Drain briefly on kitchen paper.
- Serve with a salad and a yoghurt-garlic dip. Taste before adding salt — parmesan already seasons the dish.
Swaps and tips
A family favourite that beats any shop-bought nugget — no breadcrumbs, fillers or additives. Freeze the raw coated strips and bake from frozen, adding 5 minutes.
Add carbs for the family (optional)
For the family, serve with homemade potato wedges or a wholemeal wrap. Keep the on-plan version with salad and dip.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 3 g | 3 g | 29 g | 422 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
