2poundschicken tenders, remove white stringy tendon
2large eggs or egg whites
olive oil
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.