Quinoa Crusted Chicken Fingers

"Chicken fingers are popular for kids but grown-ups will love this version adapted from The Skinny Chef, with added nutrition from the quinoa. For preparing the quinoa, see Recipe#16399 and Recipe#415970."
 
Download
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by FLKeysJen photo by FLKeysJen
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
20mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa. With your fingertips, squeeze the quinoa and breadcrumbs together until the moisture of the quinoa is absorbed.
  • Sprinkle the chicken with salt, garlic powder, pepper and paprika.
  • Place the egg whites in a shallow bowl. Dip the chicken in the egg and then into the quinoa mixture.
  • Warm the oil in a large skillet over high heat. When the oil is hot, add the chicken and reduce the heat to medium. Cook each side 5 minutes or until the crust begins to brown and the chicken is no longer translucent (turn once).
  • Transfer fingers to a plate and serve immediately.

Questions & Replies

  1. What is the nutritional information?
     
  2. Why only egg whites? No reason is mentioned. It would be easier, cheaper and more protein to just use a whole egg.
     
  3. Can these chicken fingers be baked instead of fried
     
  4. USUALLY meat is floured first, then dipped in egg mix and then the breadcrumbs or Panko, otherwise the egg mix does NOT stay stuck to the meat. Has anyone had this problem of the coating falling off?
     
  5. Is the white quinoa cooked also?
     
Advertisement

Reviews

  1. As we don't have 'tenders' in the UK & buying freezer bags of 'mini-fillets' is expensive, I used ordinary fillets. (The mini-fillets are not necessarily made of this 'tender' part as they are smaller, more a portion for small children or dieters - I've only ever seen 'chicken breast' in independent butchers which is where I bought mine & the 'tender' flap was attached - I had to find out what it was!). I used egg whites (and fried the yoke for a sandwich next day) but will use a non-animal product next time (might even use mock-meat too). I liked the texture of the crust with the quinoa but not the fiddly 'pressing together). I shallow-fried them but will bake them next time (using chicken) as the oven will be up for jacket potatoes. Had new potatoes, green beans/peas & salad on this occasion.
     
  2. I will try this using quinoa flakes and bake instead. That will save cooking whole quinoa??
     
  3. Serving size in recipe is huge! Makes enough for 6-8.
     
  4. These were fantastic. They were crunchy and a little nutty on the outside and juicy and tender on the inside. They had plenty of flavor because the seasoning was on the chicken so even if some of the breading fell off the flavor was on the chicken. That was my only complaint, I had bits of quinoa almost burning in the bottom of the pan. We will be making these again. Yum!
     
Advertisement

Tweaks

  1. a scant 1/2tsp salt, baked (drizzled with a bit of olive oil).
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes