Quinoa Crusted Chicken Fingers 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.