Crunchy Quinoa Crusted Chicken Tenders Recipes

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
• Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
• Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
• Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.

Steps:

• Preheat the oven to 500 degrees F.
• Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
• Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
• Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
• Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.