Oats Coated Chicken Strips
25 minutes
1247 reads
About Oats Coated Chicken Strips
Oats Coated Chicken Strips are a delicious fusion snack, featuring tender chicken strips marinated in aromatic spices like red chilli powder and turmeric, with a dash of soy sauce and lemon juice for extra zing. The unique twist comes from coating the marinated chicken in crushed oats, creating a crispy, golden crust that’s both wholesome and satisfying.
This quick and easy recipe is perfect for brunch or as a tasty snack when you’re craving something flavorful yet health-conscious. The oats not only add a delightful crunch but also bring a nutritious touch to a classic favorite, making these chicken strips an irresistible treat for all ages.
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
- 250 gm Chicken
- 1 tsp Chili Powder red, redchilli
- 1/4 tsp Turmeric Powder haldi
- 1/2 tsp Soy Sauce
- 1 tsp Lemon Juice
- 1/4 tsp Garam Masala
- 1.5 tsp Salt or as per taste
- 1 Coating
- 1/2 cup All-Purpose Flour
- 1/4 tsp Garlic Powder
- 1/4 tsp Pepper
- 1.5 tsp Salt or as per taste
- 2 Coating
- 2 Eggs
- 1/2 tsp Pepper
- 1.5 tsp Salt or as per taste
- 3 Coating
- 1 cup Oats crushed
- 1.5 tsp Salt or as per taste
- Chili Powder optional redchilli, red
Instructions
- marinate the chicken with ingredients under MARINATION ..if possible keep it for half n hour
- Beat the egg woth salt n pepper and keep it ready
- To the maida add garlic powder , pepperpowder , salt mix it well
- crush the oats with hand add salt to it. dont powder it as it wont give texture.
- Coat the chicken with maida mix the dip in egg mixtue then roll in oats mix then deep fry it till golden....dont fry too long as oats get darkened..cook in medium low flame so tjat the chick cooks well and outer layer is not browned....
- serve hot with the sauce of your choices
Recipe Notes
Additional Tips
- For extra crunch, lightly toast the oats in a dry pan before crushing and coating the chicken—this deepens their nutty flavor and enhances crispness.
- If you prefer a gluten-free option, ensure your oats are certified gluten-free and swap soy sauce for tamari or coconut aminos.
- After coating, let the strips rest on a rack for 10–15 minutes before cooking; this allows the oats to adhere better and prevents the crust from falling off during frying or baking.
- Serve with a tangy dip like a yogurt-mint chutney or spicy sriracha mayo to complement the bold flavors and add a refreshing contrast.
Recipe Video
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Recipe Nutrition
Calories: 169kcalCarbohydrates: 25gProtein: 8gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 3420mgFiber: 3g
Asheera Haja
Articles: 2
3 Comments
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Absolutely fantastic! Thanks for the recipe.
What a delicious recipe! Thanks for posting.
I’m eager to make this recipe!