Craving a crispy, guilt-free snack? Dive into our Quinoa Crusted Chicken Fingers—packed with protein, gluten-free, and baked to golden perfection. A healthier twist on a classic favorite that’s as nutritious as it is delicious!
Image source: AI-generated
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
- 2 lbs boneless, skinless chicken breasts, sliced into 3-inch tenders
- 1 tsp salt
- 2 tsp garlic powder
- 2 tsp freshly ground black pepper
- 2 tsp paprika
- 2 cups cooked quinoa (red or white)
- ½ cup whole wheat or seasoned breadcrumbs
- 2 egg whites, lightly beaten
- 2 tbsp olive oil
Directions
- Prepare the coating:
- Spread cooked quinoa on wax paper or foil.
- Sprinkle breadcrumbs evenly over quinoa.
- Use your fingertips to mix and press the two together until quinoa’s moisture absorbs the crumbs (mixture should clump slightly).
- Season the chicken:
- In a bowl, toss chicken tenders with salt, garlic powder, black pepper, and paprika until evenly coated.
- Bread the chicken:
- Dip each tender into egg whites, letting excess drip off.
- Press firmly into quinoa mixture, coating all sides.
- Cook to perfection:
- Heat olive oil in a large skillet over high heat.
- Once oil shimmers (but before smoking), add chicken in a single layer.
- Reduce heat to medium and cook 5 minutes per side, flipping once, until crust is golden and chicken is opaque (165°F internal temp).
- Serve immediately with your favorite dipping sauce.
Pro Tips:
- For extra crunch: Use panko breadcrumbs mixed with quinoa.
- Make it ahead: Breaded tenders can be refrigerated (uncovered) for 30 minutes to help coating adhere.
- Oven option: Bake at 400°F for 15–18 minutes on a wire rack for crispier results.
A healthier twist on classic chicken tenders with a protein-packed quinoa crust! Let me know if you’d like adjustments. 🍗✨
