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Crunchy peanut chicken strips
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5 from 1 vote

Crunchy Peanut Chicken Strips

Change up your chicken game with crunchy peanut chicken strips! We take chicken tenders, coat them in a mixture of peanuts and oats, and are lefts 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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: chicken, dinner, healthy dinner, peanut butter
Servings: 6
Author: Heather


  • 2 large chicken breasts, sliced into strips (or use tenders) (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 may
  • 2 tbsp lemon juice
  • 1/2 tsp chili powder


  • 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.
    Crunchy peanut chicken strips how to
  • Crack the egg until a bowl and whisk in 1/4 cup water. Place the oat flour in a separate shallow bowl.
    Crunchy peanut chicken strips how to
  • 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.
    Crunchy peanut chicken strips how to
  • 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.
    Crunchy peanut chicken strips how to
  • While the chicken bakes, combine the mayo, lemon juice and chili powder to make the aioli. Whisk until mixed.