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.
– INGREDIENTS –
1/2 cup of quick oats
1/4 cup of all purpose flour (or any other flour you prefer)
1/4 teaspoon of salt
1/2 cup of whole almonds, finely chopped
1 tablespoon of sunflower oil
1 chicken breasts, cut in strips
1- Pre-heat your oven at 350, line a parchment paper on a baking sheet. Reserve.
2- In a mixing bowl, mix together the oats, flour, salt, and chopped almonds. Reserve
3- In another bowl, whisk together the 2 eggs with 1 tablespoon of sun flour oil. Reserve.
4- 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