Fakeout Kitchen

Raising Cane's-Style Chicken Fingers

Enjoy the satisfying crunch of golden chicken strips without the industrial seed oils or refined flour, using nutrient-dense almond flour and avocado oil instead.

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Ingredients

  • 1 lb organic chicken breast tenders, sliced into even strips
  • 1/2 cup organic almond flour
  • 1/4 cup organic rolled oats (pulsed in a blender)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 large organic eggs
  • 2 tbsp avocado oil (for tossing)
  • 1 tsp dried oregano

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Canola oil (typical restaurant) → Avocado oil — Eliminates industrial seed oils and high Omega-6 content.
  • Refined white flour breading → Almond flour and oats — Provides whole-food nutrients and prevents blood sugar spikes.
  • Artificial flavorings/preservatives → Organic spices (smoked paprika, garlic) — Avoids chemically synthesized additives.

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In one shallow bowl, whisk together the organic eggs with a pinch of salt.
  3. In a separate shallow dish, combine almond flour, pulsed oats, garlic powder, onion powder, smoked paprika, sea salt, black pepper, and dried oregano.
  4. Dip each chicken strip into the egg mixture until fully coated, then roll in the flour mixture, pressing firmly to ensure an even coating.
  5. Arrange the coated strips on the baking sheet, ensuring they aren't touching, and drizzle lightly with 1 tbsp of avocado oil.
  6. Bake for 18-20 minutes, flipping the strips halfway through, until they are golden brown and reach an internal temperature of 165°F.

FAQ

How can I make the coating extra crispy?

Ensure you press the flour mixture firmly onto the chicken and don't overcrowd the baking sheet; proper airflow is key to crispiness.

Can I use regular wheat flour instead of almond flour?

You can, but almond flour provides a richer texture and significantly fewer carbohydrates than refined white flour.

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