Almond- and oat-crusted chicken strips baked in the oven are a healthier and crunchier take on the tired chicken fingers.
By Ariel Rebel
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.
- ½ cup of quick oats
- ¼ cup of all purpose flour (or any other flour you prefer)
- ¼ teaspoon of salt
- ½ cup of whole almonds, finely chopped
- 2 eggs
- 1 tablespoon of sunflower oil
- 1 chicken breasts, cut in strips
- 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 tablespoon 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