Chicken tenders are a super yummy meal, and this recipe makes them even better. Think of crispy, crunchy chicken, but with an extra layer of tasty goodness.

These are great for a quick dinner during the week, or as a fun snack when friends come over.

This recipe is awesome because the quinoa makes the chicken extra crunchy, way more than regular breadcrumbs. It’s also a simple way to make your chicken a little bit healthier.

Recipe Overview

These Quinoa Crusted Chicken Tenders are all about the crunch and taste. The chicken is soft inside, and the quinoa coating is super crispy outside. It’s the best mix!

You can eat them by themselves, dip them in your favorite sauce, or put them in salads and wraps. They’re like a healthier, more fun version of regular chicken tenders.

You can serve them with lots of things. Try roasted veggies, a fresh salad, or sweet potato fries.

For dipping, honey mustard, BBQ sauce, or a simple creamy sauce are all great.

You can really change this recipe to match what you like to eat!

Ingredients for Quinoa Crusted Chicken Tenders

1 ½ pounds of chicken breasts (without bones or skin), cut into strips about 1-inch wide
1 cup of cooked quinoa (any color is fine, but white or tri-color is common), make sure it’s cooled down
1 teaspoon of garlic powder
1 teaspoon of onion powder
½ teaspoon of paprika
½ teaspoon of salt
¼ teaspoon of black pepper
2 big eggs, mixed up
¼ cup of olive oil or avocado oil, for cooking

A few things to remember about the ingredients: Make sure the cooked quinoa is totally cool. If it’s not, it might make the coating a bit soggy.

You can use chicken tenderloins instead of breasts to save time.

If you don’t have paprika, that’s okay. You can leave it out, or use a tiny bit of smoked paprika for a smoky taste.

Step-by-Step Instructions

First, get your chicken ready. If you have chicken breasts, cut them into strips about 1-inch wide. Try to make them all the same size so they cook evenly.
Get a shallow dish, like a pie plate or a wide bowl. Put the cooked and cooled quinoa, garlic powder, onion powder, paprika, salt, and pepper in it. Mix it all up really well. This is what will make your chicken crunchy!
In another shallow dish, beat the eggs. This will help the quinoa stick to the chicken.
Now it’s time to cover the chicken. Take a chicken strip and dip it in the egg, making sure it’s all covered. Then, roll it in the quinoa mix, pressing a little so the quinoa sticks. Make sure to cover all sides! Do this with all the chicken strips.
Heat the olive oil (or avocado oil) in a big pan on medium-high heat. Use enough oil to cover the bottom of the pan.
When the oil is hot (it should look shiny), carefully put the chicken tenders in the pan. Don’t put too many in at once – you might need to cook them in a few batches. The chicken needs space around it to get crispy.
Cook the chicken for about 5-6 minutes on each side. It should be golden brown and cooked all the way through. The chicken’s inside temperature should be 165°F (74°C). You can use a meat thermometer to check this.
When they’re done, take the chicken out of the pan and put it on a plate with paper towels. This will soak up any extra oil.

Variations & Tips

Want it spicy? Add a tiny bit of cayenne pepper or a little hot sauce to the egg mix.
Add some herbs: Mix dried herbs like thyme, oregano, or rosemary into the quinoa for more flavor.
Make it ahead of time: You can coat the chicken and keep it in the fridge for up to 24 hours before cooking. Put them on a plate or baking sheet and cover them with plastic wrap.
Leftovers: You can keep leftover chicken tenders in a sealed container in the fridge for up to 3 days.
Reheating: To make them crispy again, use the oven or an air fryer. Heat them at 350°F (175°C) for about 10-15 minutes. You can also use a microwave, but they won’t be as crunchy.
Serving Suggestions: Try these crunchy chicken tenders with a creamy coleslaw, cool cucumber, or fresh tomato salad.

Key Details for Quinoa Crusted Chicken Tenders

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 4-6
Stuff you’ll need: Two shallow dishes, a big skillet, a meat thermometer (if you have one)

FAQ

Can I use quinoa that isn’t cooked?

No, you have to use cooked quinoa. Quinoa that isn’t cooked will be too hard and won’t give you the right crunch.

Can I cook these in the oven instead of frying them?

Yes, you can! Heat your oven to 400°F (200°C). Put the coated chicken on a baking sheet with parchment paper. Bake for about 20-25 minutes, flipping them halfway, until they’re cooked and golden brown.

Can I use a different kind of chicken?

Sure! Chicken thighs will work, too, but they might need to cook a bit longer.

What if I don’t have all the spices?

That’s okay! You can use any spices you like. Italian seasoning, chili powder, or even just salt and pepper will work.

Can I make these without gluten?

Yes, these are naturally gluten-free. Just make sure all the ingredients you use are gluten-free. Quinoa is a grain that doesn’t have gluten.

How do I know when the chicken is cooked all the way?

The best way is to use a meat thermometer. The chicken’s inside temperature should be 165°F (74°C). If you don’t have a thermometer, cut into a tender – the juice should be clear, and the meat shouldn’t be pink anymore.

Quinoa Crusted Chicken Tenders

Crispy and crunchy chicken tenders with a quinoa crust, a healthier and tastier alternative to traditional breaded chicken.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Main Dish

Servings 4 servings

Calories 400 kcal

Ingredients

1 ½ pounds chicken breasts boneless, skinless, cut into 1-inch strips
1 cup cooked quinoa cooled
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 large eggs beaten
¼ cup olive oil or avocado oil for cooking

Instructions

Cut chicken breasts into 1-inch wide strips.
In a shallow dish, combine cooked quinoa, garlic powder, onion powder, paprika, salt, and pepper.
In another shallow dish, beat the eggs.
Dip each chicken strip in the beaten egg, then dredge in the quinoa mixture, pressing to adhere.
Heat olive oil in a large skillet over medium-high heat.
Carefully place chicken tenders in the hot oil in batches, ensuring not to overcrowd the pan.
Cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Remove chicken tenders from the skillet and place on a paper towel-lined plate to drain excess oil.