Ingredients
- 1 1/2 cups cooked quinoa
- 1/2 cup breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 pounds chicken tenders, white tendon removed
- 2 large eggs (or egg whites), whisked
- Olive oil, for cooking
Instructions
Spread the cooked quinoa onto a clean kitchen towel and gently blot to remove excess moisture. This helps create a crispier coating.
Transfer the quinoa to a shallow bowl.
Step 2: Make the CoatingAdd breadcrumbs, kosher salt, garlic powder, and paprika to the quinoa. Stir until well combined.
In a separate shallow bowl, whisk the eggs.
Step 3: Coat the ChickenDip each chicken tender into the egg, allowing any excess to drip off.
Then press the chicken into the quinoa mixture, coating evenly and pressing gently to help the crust adhere.
Step 4: CookHeat a large skillet over medium-high heat and add a thin layer of olive oil.
Pan-sear the chicken for 4–5 minutes per side, or until the quinoa is golden brown and the chicken is cooked through (internal temperature should reach 165°F).
Serve warm with your favorite dipping sauces.
Notes
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Remove Moisture: Blotting the quinoa is key for achieving maximum crispiness.
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Don’t Overcrowd the Pan: Cook in batches if needed to ensure even browning.
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Oven Option: Bake at 400°F for 20–25 minutes, flipping halfway through.
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Air Fryer Option: Cook at 375°F for 10–12 minutes, flipping halfway.
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Freezer-Friendly:
To freeze before cooking, place coated chicken tenders on a parchment-lined baking sheet and freeze for 1–2 hours. Transfer to labeled freezer bags and store for up to 4 months.
When ready to cook, thaw in the refrigerator for 4–12 hours and cook as directed.
