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