Crunchy Quinoa-Crusted Chicken Tenders

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 1/2 cups cooked quinoa

1/2 cup breadcrumbs

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/4 teaspoon paprika

2 large eggs or egg whites

2 pounds chicken tenders, tendons trimmed if necessary

Olive oil, for frying

Ketchup and mustard, for serving


  1. Place the quinoa on a clean kitchen towel and blot to remove any excess moisture. Transfer the quinoa to a shallow bowl. Add the breadcrumbs, salt, garlic powder and paprika. Stir to combine well.
  2. In another shallow bowl, beat the eggs.
  3. Dip the chicken into the egg and then into the quinoa mixture, pressing evenly to coat.
  4. Heat a large skillet over medium-high heat. Add a thin coat of oil and working in batches, if necessary, cook the chicken tenders in a single layer until the quinoa is golden and the chicken is cooked through, 4 to 5 minutes on each side. Remove to a plate and serve with ketchup and mustard.