Quinoa is an ancient grain that also happens to be a super food because it contains all 9 essential amino acids. It is gluten-free, too, so it appeals to many food lifestyles. You can use it in place of rice or any other grain. I’ve even made it into a sweet banana pudding.
I love using it for these Crunchy Quinoa Crusted Chicken Tenders because I can serve them to so many people, and they come out with a beautiful crunchy crust that is totally satisfying.
Serve Crunchy Quinoa Crusted Chicken Tenders with Air Fryer French Fries, Harvest Salad, and all your favorite dips. I love classic ketchup, but we also have to serve ranch and mustard in our house.
What is your preferred dip for chicken tenders?!
Crunchy Quinoa Crusted Chicken Tenders
I love using quinoa for these Crunchy Quinoa Crusted Chicken Tenders because I can serve them to so many people, and they come out with a beautiful crunchy crust that is totally satisfying.
Ingredients
- 1 1/2 cups cooked quinoa
- 1/2 cup breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 pounds chicken tenders, remove white stringy tendon
- 2 large eggs or egg whites
- olive oil
Instructions
- Pour the quinoa onto a towel and blot to remove any excess moisture. Place in a shallow bowl.
- Add the breadcrumbs, salt, garlic powder, and paprika to the quinoa. Stir to combine well.
- In a separate shallow bowl, whisk the eggs.
- 4. Dip the chicken into the egg and then into the quinoa mixture pressing evenly to coat.*
- Heat a large skillet over medium high heat, add a thin coat of oil and pan sear the chicken for 4-5 minutes on each side or until quinoa is golden.
- * To freeze the chicken fingers before cooking, place coated chicken fingers on parchment lined baking sheet and freeze for 1-2 hours. Place in labeled zipper bags and freeze until to 4 months. When ready to cook place a few fingers in the refrigerator for 4-12 hours to defrost and then cook as directed in step 5.
Nutrition
Calories: 285kcal | Carbohydrates: 17g | Protein: 37g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 653mg | Potassium: 682mg | Fiber: 2g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
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Can I bake these? If so, how high and how long? Thx
Can you bake in oven instead of stove top
I feel like it’s not gluten free if you use breadcrumbs.
I guess you’re suggesting use gluten free breadcrumbs?