Quinoa Crusted Chicken Fingers
photo by DianaEatingRichly
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 907.18 g boneless skinless chicken breasts, sliced into 3-inch long tenders (or buy chicken tenders)
- 4.92 ml salt
- 9.85 ml garlic powder
- 9.85 ml fresh ground black pepper
- 9.85 ml paprika
- 473.18 ml cooked red quinoa or 473.18 ml white quinoa
- 118.29 ml whole wheat breadcrumbs or 118.29 ml seasoned breadcrumbs
- 2 egg whites
- 29.58 ml olive oil
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
Reviews
-
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.
-
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!
RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida