Let’s jazz up those good old chicken fingers with this super crunchy almond and oats crust. Use the same crust on a full breast, slice it and it’s perfect for a salad! I usually prepare a pot in advance and use the crust mix when I need it. It’s like having my own pimped out shake and bake ready to use in my pantry. If you want to make a big batch in advance and keep it for a long time, place your mix in the fridge and use it when you need it.
I’ve also had interesting result with fish fingers using this same mixture.
Print
Almond-Crusted Baked Chicken Strips
- Total Time: 40 mins
- Yield: 2-4
Description
Almond- and oat-crusted chicken strips baked in the oven are a healthier and crunchier take on the tired chicken fingers.
Ingredients
- 1/2 cup (120 ml) of quick oats
- 1/4 cup (60 ml) of all purpose flour (or any other flour you prefer)
- 1/4 tsp of salt
- 1/2 cup (120 ml) of whole almonds, finely chopped
- 2 eggs
- 1 tbsp (15 ml) of sunflower oil
- 1 chicken breasts, cut in strips
Instructions
- Pre-heat your oven at 350, line a parchment paper on a baking sheet. Reserve.
- In a mixing bowl, mix together the oats, flour, salt, and chopped almonds. Reserve
- In another bowl, whisk together the 2 eggs with 1 tbsp of sun flour oil. Reserve.
- Dip your chicken strip and dip them in the eggs/oil mixture before tossing them in the almonds/oats mix. Place them on the baking sheet and cook the chicken fingers for 25 minutes, turning them half way in the baking process.
- Serve with your favorite dipping sauce
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
If You Liked This Recipe, You’ll Love These
- Spinach Artichoke Chicken Bake
- Macanese Coconut Saffron Chicken
- Ultra-Crispy Oven Baked Chicken Drumsticks
- Chicken Khao Soi: Curry Noodle Soup
Frequently Asked Questions
Can I make the crust mix ahead of time and keep it on hand?
Yes — I actually recommend this. I prepare a pot of crust mix in advance and store it in the fridge for future use, like having a personal “pimped out shake and bake” ready to go. The mix is just oats, flour, salt, and finely chopped almonds, so it keeps well when refrigerated.
Does this same almond-oat crust work on anything other than chicken?
Yes — I’ve had “interesting results with fish fingers” using the exact same mixture. You can also use the crust on a whole chicken breast, slice it after baking, and serve it over a salad.
How long and at what temperature do the chicken strips bake?
Bake at 350°F on a parchment-lined baking sheet for 25 minutes, turning the strips halfway through to ensure even browning on both sides.
