Quinoa Crusted Chicken Fingers

Quinoa Crusted Chicken Fingers

Chicken fingers are always a hit for kids but grown-ups will love this version with the added nutrition that quinoa provides. I tested these out on my “big kid” (my husband) as well as my friend Chad’s seven year old son, Luke.

Serves 4 kids or 2 hungry adults


2 pound chicken tenders or skinless boneless breasts, sliced into 3-inch long tenders
1/4 teaspoon of salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
2 cups cooked red or white quinoa
1/2 cup whole wheat or seasoned breadcrumbs
2 egg whites
2 tablespoons olive oil


Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa. With your fingers tips, squeeze the quinoa and breadcrumbs together until the moisture of the quinoa is absorbed Place the egg whites in a shallow bowl. Sprinkle the chicken with salt, garlic powder, pepper, and paprika.

Place the egg whites in a shallow bowl. Dip the chicken in the egg and then into the quinoa mixture. Place onto a plate. Warm the oil in a large skillet over high heat. When the oil is hot, add the chicken and reduce the heat to medium. Cook each side 4-5 minutes, turning once, until the crust begins to brown, and the chicken is not longer translucent. Transfer fingers to a plate and serve immediately.

Nutritional Stats Per Serving (1/2 pound chicken fingers)

363 calories. 31 g protein, 29 g carbohydrates, 12 g fat (1.8 g saturated), 72 mg cholesterol, 3 g fiber, 545 mg sodium.

Make It A Meal

Serve with Sweet Potato Fries or Shallots and Green Beans.

Wine Pairing

Chardonnay, Pinot Noir, Rioja

13 responses to Quinoa Crusted Chicken Fingers

  1. At what point do we use the egg whites? I am guessing, before dipping in the quinona?

  2. leo

    What dipping sauce do you have pictured? Perhaps it is just ketchup? Something exotic would be nice.

  3. Oh, it’s barbeque sauce! Sure you serve it with any kind of dipping sauce you like. How about a low fat peanut satay? I’ll have to work on that this weekend 🙂

  4. I made this tonight but found it very hard to get the quinoa mixture to stick on even with the egg. Any suggestions?

    • Mmm, when I make it I press the quinoa into the bread crumbs before I bread the chicken. Or you can chill it cover in the fridge for 30 minutes. That’s a great tip for any breading to adhere better.

  5. quinoa – Where can I get this in the store. Looked in 3 of my local supermarkets and cannot find it. Is there an alternative



    PS the Skinny Chef Rocks!!!!!

    • Thanks Albert!!

      They carry quinoa in any health food store and Amazon carries it too. I know that Kings and Shoprite also carry it in New Jersey and Whole Foods in Manhattan.

  6. I recently moved from NY to North

    Carolina. They have quinoa in Whole Foods in Winston-Salem. So far, have not found it anywhere else here in the south. Can’t wait to try the chic tenders recipe. Quinoa is great in stuffed

    peppers too instead of rice, and you can put other veggies in the peppers. Surprisingly, my Italian

    husband liked it too and he loves


  7. I’ve seen quinoa “flour” at the Dekalb County Farmer’s Market in GA. I haven’t used it yet but when I go back I will buy some to make this recipe.

  8. I live in South Carolina and have found quinoa at Kroger, they even have several varieties.

  9. Made this tonight! Very delicious.

  10. Love how you had the quinoa thing going on before it was all the rage! Delicious nuggets! And having a child that can’t eat egg or dairy, it was easy to modify and still tasted fabulous! Thanks Jennifer!

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