Crunchy Quinoa Crusted Chicken Tenders Recipes
CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS
Steps:
- Place the quinoa on a clean kitchen towel and blot to remove any excess moisture. Transfer the quinoa to a shallow bowl. Add the breadcrumbs, salt, garlic powder and paprika. Stir to combine well.
- In another shallow bowl, beat the eggs.
- 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 working in batches, if necessary, cook the chicken tenders in a single layer until the quinoa is golden and the chicken is cooked through, 4 to 5 minutes on each side. Remove to a plate and serve with ketchup and mustard.
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.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 651.1, Fat 18, SaturatedFat 2.9, Cholesterol 145.3, Sodium 878.4, Carbohydrate 57.1, Fiber 6.8, Sugar 0.3, Protein 62.5
CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS
Provided by Catherine McCord
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Pour the quinoa onto a towel and blot to remove any excess moisture.
- Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat.
- Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side.
- Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well.
- Preheat the oven to 425 degrees F.
- Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.
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- Place rack in center of oven and preheat to 425 degrees. Coat a rimmed baking sheet with cooking spray then place quinoa onto the baking sheet, spreading the grains into an even layer. Bake quinoa for 8–10 minutes, stirring once or twice, just to dry it out and toast it slightly. Remove from oven and then break up any clumps that may have formed. Set aside to cool.
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- Bake 18–22 minutes, or until the internal temperature reaches 165 degrees on a meat thermometer. Remove from oven and allow the chicken to rest for 5 minutes before serving. Enjoy!
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