I bought Quinoa flakes a while back, and tried out some recipes with them. I decided to try quinoa flakes in a chicken tender recipe. A few weeks ago, I made Kale breadcrumb chicken tenders and my kids loved them. These quinoa flakes added the perfect amount of crunch to these tenders. These were a big hit with the kids as well.
I added salt and pepper to my quinoa flakes. I think it would be fun to try out different seasonings with this application.
I dipped my chicken in an egg wash before coating them with the quinoa flakes. You don’t have to use eggs. I have successfully made coated chicken using olive oil as well. That’s coating the chicken in olive oil, then coating the chicken in the quinoa flakes.
I also always beat my chicken with a meat tenderizer before coating. It makes a huge difference in the taste and tenderness.
Hope that makes sense
Baked Quinoa Chicken Fingers
10-12 boneless chicken tenders
1-2 cups of Quinoa Flakes
splash of milk
salt and pepper to taste – or your favorite seasoning
Method: Preheat oven to 350 degrees Cut each piece of chicken to your desired size. Beat each piece of chicken with a meat tenderizer. In a bowl, mix eggs and milk. whisk together. In a second bowl, place quinoa flakes with your desired seasoning. Soak each piece of chicken in the egg bath, and then coat each piece of chicken with the quinoa flakes. Place chicken on a baking sheet, and season some more. Bake the chicken tenders for 20-25 minutes.
I served these chicken tenders with honey mustard sauce and ketchup. We also had a bag of frozen vegetables on the side. My kids love crispy chicken. These tenders are baked, healthy and gluten-free. I will be trying quinoa flakes in an application like this again.