Quinoa Fried Chicken Recipe is so delicious that you would never guess it’s a light, healthy, gluten-free fried chicken. Gluten-free fried chicken? Who would’ve thought it could be so good!?
When was the last time you had some finger-lickin’ good fried chicken? I would bet it wasn’t quinoa crusted fried chicken. Well, it can be now.
Inspiration for Quinoa Fried Chicken
If you skip fried chicken because you want to skip the greasy batter, skip no more!
My goal with this recipe was to create a healthy, gluten-free, light version of fried chicken.
This gluten-free quinoa fried chicken is in fact finger-lickin’ good. The cooked quinoa becomes so crispy when it’s lightly fried in olive oil — it’s the perfect crust.
When I serve this to family and friends, the boneless, skinless chicken with the crunchy, super delicious quinoa crust, is always a huge hit!
The flavor combination in this recipe stemmed from my Smoky Lemon Paprika Quinoa recipe (below).
What’s in Quinoa Fried Chicken?
- cooked quinoa (Ideally, Lemon Paprika Quinoa)
- olive oil
- smoked paprika
- rice flour
- salt, pepper
What to Serve With it
This gluten-free fried chicken would be perfect with any number of salads. I especially love it with my Asparagus Parmesan Salad (pictured below).
I hope you enjoy every last, delicious bite of this quinoa crusted fried chicken!
Quinoa Fried Chicken Recipe is gluten-free and so delicious that you would never guess it's a light and healthy version of fried chicken.
- 4 (approximately 8-ounce) chicken breasts, boneless, skinless
- ¼ cup brown rice flour (or all-purpose gluten-free flour)
- 1 large egg, lightly beaten
- 1½ cups cooked, seasoned quinoa (ideally Lemon-Paprika Quinoa - click here for recipe)
- olive oil for the pan
- salt and freshly ground black pepper
Make the quinoa before you begin! Follow the directions on the package, or preferably, make this Smoky Lemon Paprika Quinoa recipe.
Add the flour, egg and quinoa to three separate, medium-sized, flat-bottomed bowls. Set aside.
Trim any excess fat off the chicken breasts and place them, smooth side up on a large sheet of plastic wrap, on a flat surface. Place another large sheet of plastic wrap on top. Then use a meat mallet, or the bottom of a small sauté pan to flatten out the thicker portion of each one, so the whole thing is the same thickness. (This insures even cooking.)
Place the chicken on a large plate and season both sides with salt and pepper.
Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat.
While the pan is heating, dredge each chicken breast in the flour, then the eggs, and then place it on the quinoa and gently press down to coat the bottom. Flip it and gently press down on again, to do the other side. (Be sure the chicken very thinly, but well coated with the flour, or the egg won't stick -- and likewise, the quinoa won't stick if it's not well coated with the egg.)
Once the pan is very hot add the quinoa coated chicken -- you should hear a sizzling sound when chicken hits the pan -- if you don't, it's not hot enough. (The only way to form a nice "crust" is with a very hot pan.)
Sauté until the bottom is golden brown, about 4 minutes. Very gently, use a metal, flat-bottomed spatula to flip the chicken. Sauté until it's cooked through and the other side is nicely browned, about 3 more minutes. (Cooking times will vary.)