Spicy Quinoa Crusted Chicken 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.
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.
- Rinse chicken under cool water and pat dry with paper towels, then season on both sides with salt and pepper. In a small bowl, stir together the toasted quinoa, Parmesan or Romano cheese, garlic powder and dried basil until completely combined.
- Gather three separate plates and then place flour (or gluten-free flour) on one plate, the beaten eggs on the second plate and toasted quinoa cheese mixture on the third. Wipe the baking sheet clean and then re-coat with cooking spray. Dredge each chicken breast in the flour then dip in beaten egg. Allow as much egg to drain off of the chicken as possible and then encrust the chicken completely with quinoa mixture. Place the coated chicken breasts on the baking sheet and spritz the top lightly with cooking spray.
- 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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