Preheat your oven to 450°F. This is crucial for achieving that perfectly golden texture on your chicken strips.
Next, line a baking sheet with foil. This makes for easier cleanup later! Set a wire rack on top of the baking sheet and give it a light coat of cooking spray.
Grab your Sriracha almonds and place them in a food processor. Pulse until the almonds are finely chopped. You want them small enough to cling to the chicken, but not so small they turn into a paste.
Pour the finely chopped almonds into a shallow bowl, and add the flour, garlic powder, salt, and freshly ground pepper. Toss everything together with a fork until well combined.
Now, slowly drizzle in the extra-virgin olive oil, using a fork to stir as you drizzle. This helps to create a cohesive mixture.
In a separate shallow dish, whisk the egg whites until they are frothy. This will help the almond mixture stick to the chicken.
Take your chicken strips and coat them in the egg whites, then transfer them to the almond mixture. Make sure to turn them to coat evenly.
Place the coated chicken strips on the prepared rack. Lightly spray the tops with cooking spray, then turn them over and spray the other side.
Bake in the oven for 15 to 20 minutes, or until the chicken strips are golden brown, crispy, and cooked through.
Once done, let the strips cool slightly before serving. They’re best enjoyed warm!
