Name: Crunchy Quinoa Crusted Chicken Tenders
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 cups quinoa; 0.5 cup breadcrumbs; 1 tsp kosher salt; 0.5 tsp garlic powder; 0.25 tsp paprika; 2 pounds chicken tenders, remove white stringy tendon; 2 eggs or egg whites; olive oil

I love using quinoa for these Crunchy Quinoa Crusted Chicken Tenders because I can serve them to so many people, and they come out with a beautiful crunchy crust that is totally satisfying. Quinoa is an ancient grain that also happens to be a super food because it contains all 9 essential amino acids. It is gluten-free, too, so it appeals to many food lifestyles.

Dinner

20 m

American

Weelicious

March 15, 2026

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Crunchy Quinoa Crusted Chicken Tenders cover

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Crunchy Quinoa Crusted Chicken Tenders

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Pour the quinoa onto a towel and blot to remove any excess moisture. Place in a shallow bowl.

Add the breadcrumbs, salt, garlic powder, and paprika to the quinoa. Stir to combine well.

In a separate shallow bowl, whisk the eggs.

4. Dip the chicken into the egg and then into the quinoa mixture pressing evenly to coat.*

Heat a large skillet over medium high heat, add a thin coat of oil and pan sear the chicken for 4-5 minutes on each side or until quinoa is golden.

* To freeze the chicken fingers before cooking, place coated chicken fingers on parchment lined baking sheet and freeze for 1-2 hours. Place in labeled zipper bags and freeze until to 4 months. When ready to cook place a few fingers in the refrigerator for 4-12 hours to defrost and then cook as directed in step 5.

Nutrition

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Tips & Tricks (5)

Toast Your Quinoa First 🌾
Dry-toast the quinoa in a skillet for 2-3 minutes before mixing with breadcrumbs to intensify its nutty flavor and enhance crunchiness in the final crust.
Pulse, Don't Powder 🥣
Use a food processor to pulse cooked quinoa and breadcrumbs together until you achieve varied particle sizes—this creates superior texture contrast rather than a uniform powder crust.
Double-Dredge for Maximum Crunch 👊
After your initial egg and quinoa coating, let tenders rest 10 minutes, then dip in egg again and coat with the quinoa mixture a second time for an exceptionally thick, crunchy exterior.
Oil Temperature is Critical 🌡️
Heat oil to exactly 350°F before cooking—quinoa crusts brown faster than traditional breadcrumbs, so proper temperature prevents burning while ensuring the chicken cooks through evenly.
Pat Dry After Tendon Removal 💧
Use paper towels to thoroughly dry chicken tenders after removing the white tendon and before dredging, as excess moisture prevents proper coating adhesion and crispy browning.