For a wholesome alternative to crispy breaded chicken, don't miss this Quinoa Crusted Chicken. Cooked quinoa transforms into a crispy, golden coating for a meal that is as nutritious as it is delicious. A crunchy exterior gives way to tender, succulent chicken, all with a hint of nuttiness from the quinoa. It's like rediscovering your favorite comfort food but with a nutritious spin.
If you are ready to explore the versatility of quinoa beyond the salad bowl, this Quinoa Crusted Chicken recipe is for you!
Whether you're a gluten-free enthusiast or simply someone looking to shake up your dinner routine, this dish promises satisfaction without compromise.
It is a great way to treat your family to a meal that is not just good but good for you.
Whether served atop a fresh salad, with steamed veggies, or with a tangy Greek yogurt ranch dressing, it never fails to impress.
Plus, it's a fantastic way to introduce quinoa to the skeptics at your table, wrapped up in a familiar and comforting package.
Ingredients and Substitutions
- Boneless Skinless Chicken Tenders: Chicken tenders are perfect for this recipe due to their size and tenderness. If you prefer, you can substitute chicken breasts or thighs, just be mindful of cooking times.
- Buttermilk: Buttermilk acts as a tenderizer, making the chicken extra juicy. No buttermilk? No problem! Mix a tablespoon of lemon juice or vinegar with a cup of milk and let it sit for 5 minutes as a quick substitute.
- Hot Pepper Sauce: This adds a nice kick! You can dial up or down the heat to your preference. Feel free to use any kind of hot sauce you like. If you're not a fan of heat, even a sweet chili sauce works for a milder option.
- Cooked Quinoa: Quinoa gives that unique crunch and nuttiness. If you are new to cooking quinoa, check out my post on how to cook quinoa.
- Smoked Paprika: It adds a lovely warmth and depth of flavor. If smoked paprika is hard to find, regular paprika or even a pinch of chili powder could be a good alternative.
- Onion Powder: This brings a subtle sharpness and enhances the overall flavor. Garlic powder could be used as an alternative or even a mix of both for an extra flavor kick.
- Cayenne Pepper: Adjust to your taste, or if you're sensitive to spice, you can omit it altogether.
- Sea Salt: Brings out the flavors. Kosher salt or even Himalayan pink salt are great substitutes.
- Ground Black Pepper: Adds a slight heat and elevates the flavors. Freshly cracked black pepper can make a noticeable difference.
- Coconut Oil or Avocado Oil: Used for frying, these oils are chosen for their high smoke point, making them perfect for achieving that golden crisp without burning. Feel free to use any high smoke point oil you have on hand.
Tips and Tricks
- No Chicken Tenders?: If you don't have chicken tenders, simply your chicken to ¼ inch thickness. I use my rolling pin, sandwiching the chicken between two pieces of plastic wrap.
- Quinoa Flour Magic: Toasting the quinoa and quinoa flakes before dredging adds a subtle nuttiness that complements the chicken beautifully. It also helps the quinoa to dry out.
- Customize Your Crust: I love adding Italian seasoning and a pinch of crushed red pepper for some warmth. But why stop there? Experiment with different herbs and spices to find your family's favorite blend.
- Rest if you Have Time: After coating your chicken, letting it rest for about 10 minutes before cooking helps the crust adhere better during the cooking process.
- Crispy Oven Finish: While pan-searing gives the chicken a beautiful golden-brown crust, you can also cook it in the oven. Simply bake at 425°F for 15 to 20 minutes until an instant-read thermometer registers 160°F.
- A Southern Finish: And here's a little secret: a drizzle of honey over the chicken adds a subtle sweetness that's absolutely divine.
More Quinoa Recipes to Try
- Chicken Quinoa Casserole: Tender chicken meets the nutty notes of quinoa, all enveloped in a creamy sauce that's just begging for a taste.
- Quinoa Skillet: On those nights when dishes are your nemesis, this one-pan wonder comes to the rescue, featuring fluffy quinoa, colorful veggies, and juicy chunks of chicken.
- Chicken Quinoa Collard Wraps: For a lunch that breaks the monotony of sandwiches, these wraps use sturdy collard leaves to encase a vibrant mix of quinoa, chicken, and a rainbow of veggies, proving that eating your greens can be both fun and delicious.
- Chicken Broccoli Quinoa Casserole: This hearty casserole combines the classic comfort of chicken and broccoli with the wholesome twist of quinoa, topped with a golden, cheesy crust that'll have everyone at the table asking for seconds.
Quinoa Crusted Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken tenders
- 1 cup buttermilk
- ¼ cup hot pepper sauce
- 2 cups cooked quinoa
- ½ teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 tablespoons coconut oil or avocado oil
Instructions
- In a large plastic bag, combine chicken, buttermilk and hot pepper sauce. Marinate 8 hours.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper. Arrange quinoa in a thin layer and bake for 25 minutes. Transfer to a food processor and pulse 3 to 4 times. Transfer to a bowl and stir in paprika, onion powder, cayenne pepper, salt and pepper.
- Remove chicken from marinate and coat with quinoa mixture.
- Heat coconut oil in a large skillet to medium heat and cook chicken until browned on each side, about two minutes per side. Transfer to a rimmed baking dish, being careful not to crowd. Bake for 10 minutes or until done.
Shannon Graham
What a brilliant way to use quinoa!
Marlo
Hi
I’m looking forward to trying the quinoa fried chicken.
The recipe says to use cooked quinoa...would “cooked” mean only roasted in the oven with the flakes? OR actually cooked in water then spread out on the tray to roast?
Thank you
Wendy Polisi
It is cooked normally first.