A few of months ago, I was browsing the Whole Foods shelves and noticed quinoa flour. It wasn’t the first time I had heard about quinoa flour, but it was the first time I actually noticed it (despite frequently cooking quinoa). And now that it was right in front of me, I asked myself: why not try out some recipes with it?
Chicken Tenders breaded with
Quinoa Flour and Panko Bread Crumbs
is one of the recipes I came up with.
It is absolutely delicious because, although the chicken gets well cooked, it doesn’t dry, but instead keeps it moisture, staying soft and fresh. The spices mixed in the breading guarantee no one will call it bland. Moreover, it is a perfect match to both salads and slightly “unhealthier” sides, making it easy to adapt to the occasion or to a particular person’s taste.
Oh, and did I mention this recipe is extremely easy and quick to make? The result is simply astonishing for the small amount of time it takes, so you’ll have no issues using the recipe even during your most busy days.
(For about 4 servings)
1 lb chicken tenders or chicken breast cut into thin slices
1½ cup Panko bread crumbs
¾ cup quinoa flour
2 large cloves garlic, minced
1 tsp onion powder
½ tsp salt
½ tsp thyme
1 tsp cumin
1 tsp black pepper
1 tsp red pepper
1½ tsp oregano
1 large egg
1 tbsp olive oil
Extra oil for frying
1. In a deep, medium pan or dish, mix the Panko crumbs, the quinoa flour, the minced garlic, and all the spices.
2. In a bowl, mix the egg with the tablespoon of olive oil.
3. Dip each chicken tender in the bowl so that it’s well covered with the mixture.
4. Transfer to pan and, using a dry fork (to prevent lumps), carefully cover it with the breading. Don’t try to press the breading onto the chicken – if you’ve covered it well with the mixture in the previous step, there should be no need for that (and you risk making lumps).
5. Repeat step 4 until all the chicken tenders are breaded. Make sure to regularly transfer them onto a plate until you are ready to cook them so that the pan doesn’t get crowded.
6. Heat a frying pan over medium heat with about 3 tbsp of olive oil (or more, if needed). Add the breaded chicken tenders and cook on both sides, until golden.