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Change up your chicken game with crunchy peanut chicken strips! We take chicken strips, coat them in a mixture of peanuts and oats, and are left with a flavorful, unique chicken strip the entire family will want again and again! They are gluten free, delicious and perfect to prep ahead of time to make your life easier.
Crunchy peanut chicken strips
This recipe ultimately grew out of my love for dipping chicken (or anything) in peanut sauce. There is something magical about that flavors of peanuts and chicken, and today we are bringing it all together in a tasty chicken dinner recipe!
Ingredients you’ll need
- chicken breasts
- rolled oats
- dry roasted peanuts
- garlic powders
- chili powder
- sea salt
- pepper
- egg
- oat flour
- olive oil spray
How to make peanut chicken strips
- Pre-heat your oven to 350 degrees F. Prepare a baking sheet by lining with parchment paper.
- In the food processor or blender, combine the rolled oats and peanuts. Pulse until it becomes a finer mixture, but still left with a little texture. Place oat/peanut mixture in a bowl and stir in the garlic powder, chili powder, pepper and sea salt.
- Crack the egg until a bowl and whisk in 1/4 cup water. Place the oat flour in a separate shallow bowl.
- Take a chicken strip, one piece at a time, roll in the oat flour, and shake off any excess oat flour. Next, dip in the egg mixture, and let the excess egg drip off. Lastly, dredge in the oat/peanut mixture. Place on the baking sheet and repeat with the remaining chicken strips.
- If you have olive oil spray, you could spritz the top of the chicken strips with olive oil spray to make them extra crispy. Bake for 25 minutes, or until fully cooked through.
- While the chicken bakes, combine the mayo, lemon juice and chili powder to make the aioli. Whisk until mixed.
How to customize your chicken strips
- Do you have a peanut allergy in your house? Substitute ground almonds or pecans for the peanuts.
- Don’t need to keep it gluten free? Use panko bread crumbs instead of the oat flour.
- Want to make popcorn chicken bites? Cut the tenders into bitesize pieces.
Need some sides to go along with it? Try these:
- Crispy sweet potato fries
- Crispy potato bites
- Old bay potato wedges
- Kale chips
- Mexican Street corn salad
More recipes you’ll love
- Chicken and veggie nuggets
- Crispy chicken cutlets with Mediterranean salad
- Almond flour breaded chicken
Crunchy Peanut Chicken Strips
Ingredients
- 2 large chicken breasts, (about 1.5 lb)
- 3/4 cup rolled oats
- 3/4 cup dry roasted peanuts
- 1/2 tsp garlic granules
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 1/2 cup oat flour
- olive oil spray, (optional)
Lemon Chili Aioli
- 1/2 cup avocado oil mayonnaise
- 2 tbsp lemon juice
- 1/2 tsp chili powder
Instructions
- Pre-heat your oven to 350 degrees F. Prepare a baking sheet by lining with parchment paper.
- In the food processor or blender, combine the rolled oats and peanuts. Pulse until it becomes a finer mixture, but still left with a little texture. Place oat/peanut mixture in a bowl and stir in the garlic powder, chili powder, pepper and sea salt.
- Crack the egg until a bowl and whisk in 1/4 cup water. Place the oat flour in a separate shallow bowl.
- Take a chicken strip, one piece at a time, roll in the oat flour, and shake off any excess flour. Next, dip in the egg mixture, and let the excess egg drip off. Lastly, dredge in the oat/peanut mixture. Place on the baking sheet and repeat with the remaining chicken strips.
- If you have olive oil spray, you could spritz the top of the chicken strips with olive oil spray to make them extra crispy. Bake for 25 minutes, or until fully cooked through.
- While the chicken bakes, combine the mayo, lemon juice and chili powder to make the aioli. Whisk until mixed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Be sure to tag me @fitmamarealfood and use the hashtag #fitmamarealfood on Instagram so I can see what you’re making!
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how they turned out!
XO
Heather
*Originally published in November 2010. Updated August 2020.*
Made these for Sunday dinner and they were a crowd pleaser! Added a honey mustard sauce option, which only made them even better! Thanks Heather, as always!
Woohoo! I’ so glad the fam loved them Karrie! Honey mustard with them sounds delish
These look really good!! I made some peanut-tahini pasta one night and well, I am the only one out of four who actually liked it! I think I’d really like these 🙂
GREAT recipe!! If I made this I would have to omit the garlic, but I'm sure it would taste amazing. Like you, I love cooking with peanuts (of any form and type). I think this is a great alternative to frying.
owww! I'm always looking for more uses for my peanut flour. Josh would love these- book markin!
These would be so perfectly crispy! I always prefer baking instead of deep-frying, too and you still get the crisp!
This looks delicious! I love peanut sauce, but I would happily forgo it for these wonderful crispy peanut chicken strips. Great recipe!
I used to love peanut anything. But realized my body does not really like peanuts 🙁 but that is ok luckily I love almonds, walnuts, etc. This is something my BF would love, thanks!
~Lori
I love peanut sauce, but I can't digest peanuts anymore, so I make almond sauce instead. It's not the same but close…
I was so in the mood for chiken today! This will make a perfect meal for me! Thanks Heather:)