Crunchy Quinoa Crusted Chicken Tenders
Serves 6
10 mins prep
10 mins cook
20 mins total
I love using quinoa for these Crunchy Quinoa Crusted Chicken Tenders because I can serve them to so many people, and they come out with a beautiful crunchy crust that is totally satisfying.
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Pour the quinoa onto a towel and blot to remove any excess moisture. Place in a shallow bowl.
Add the breadcrumbs, salt, garlic powder, and paprika to the quinoa. Stir to combine well.
In a separate shallow bowl, whisk the eggs.
4. 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 pan sear the chicken for 4-5 minutes on each side or until quinoa is golden.
* To freeze the chicken fingers before cooking, place coated chicken fingers on parchment lined baking sheet and freeze for 1-2 hours. Place in labeled zipper bags and freeze until to 4 months. When ready to cook place a few fingers in the refrigerator for 4-12 hours to defrost and then cook as directed in step 5.
