Gluten-Free Quinoa Crusted “Fried” Chicken Recipe

This Gluten-Free Quinoa Crusted Fried Chicken recipe is so delicious you would never guess it's a light and healthy version of fried chicken.

Course Main Course
Cuisine American
Keyword chicken for family dinner, gluten-free fried chicken recipes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 304 kcal
Author Valentina K. Wein


  • 4 (approximately 8-ounce) chicken breasts, boneless, skinless
  • 1/4 cup brown rice flour (or all-purpose gluten-free flour)
  • 1 large egg, lightly beaten
  • 1 1/2 cups cooked, seasoned quinoa (ideally Lemon-Paprika Quinoa - click here for recipe)
  • olive oil for the pan
  • salt and freshly ground black pepper


  1. Add the flour, egg and quinoa to three separate, medium-sized, flat-bottomed bowls. Set aside.
  2. 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.)
  3. Place the chicken on a large plate and season both sides with salt and pepper.
  4. Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat.
  5. 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.)
  6. 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.)
  7. 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.)