Best Quinoa Crusted Chicken Fingers Recipes

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CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS



Crunchy Quinoa-Crusted Chicken Tenders image

Provided by Catherine McCord

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups cooked quinoa
1/2 cup breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 large eggs or egg whites
2 pounds chicken tenders, tendons trimmed if necessary
Olive oil, for frying
Ketchup and mustard, for serving

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



Crunchy Quinoa-Crusted Chicken Tenders image

Provided by Catherine McCord

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

1 1/2 cups cooked quinoa
1/2 cup breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 large eggs
2 pounds chicken tenders or chicken breasts cut into strips
Olive oil, for cooking
Lemon Yogurt Dipping Sauce, recipe follows
Roasted Cauliflower, recipe follows
1 cup plain Greek yogurt
Juice of 1 lemon
1 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
4 cups cauliflower cut into florets (yellow, purple, white and green)
2 tablespoon olive oil
Kosher salt

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.

QUINOA CRUSTED CHICKEN FINGERS



Quinoa Crusted Chicken Fingers image

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

2 lbs boneless skinless chicken breasts, sliced into 3-inch long tenders (or buy chicken tenders)
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons fresh ground black pepper
2 teaspoons paprika
2 cups cooked red quinoa or 2 cups white quinoa
1/2 cup whole wheat breadcrumbs or 1/2 cup seasoned breadcrumbs
2 egg whites
2 tablespoons olive oil

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

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