Can I use breadcrumbs instead of quinoa?

Yes, you can substitute the quinoa with breadcrumbs, but the texture and flavor might be slightly different. Experiment to see what you prefer!

Do I have to let the chicken rest after frying?

Absolutely! Let the chicken rest for at least 5 minutes after frying to allow the juices to redistribute. This will ensure a more tender and flavorful experience.

Can I use store-bought quinoa flour?

While you can use store-bought quinoa flour, making your own ensures freshness and you can control the grain size. If you're short on time, store-bought is fine too!

What type of chicken should I use?

I've personally tried it with both bone-in and boneless, skin-on and skinless chicken thighs. Boneless, skinless works best for even cooking and crispier crust, but bone-in adds more flavor!

How should I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying it out. Don't microwave it for too long.

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This recipe takes the classic fried chicken to a whole new level, using a crunchy quinoa crust instead of the traditional breading. It's a healthier twist on a comfort food classic, with a delightful textural contrast between the crispy exterior and the juicy interior. I've always loved fried chicken; my grandma used to make the best. This is my modern take on that.

The quinoa crust adds a nutty flavor and a satisfying crunch, while the chicken remains succulent and tender. This recipe is surprisingly easy to make, even for beginner cooks. I personally found this recipe very forgiving, I've tested it multiple times with different spices and its very versatile. It's perfect for a casual weeknight dinner or a more elegant weekend brunch. This recipe has even won over my picky nephews!

Quinoa Crusted Fried Chicken

Name: Quinoa Crusted Fried Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 cup Quinoa flakes; 1/2 tsp Paprika; 1/4 tsp Garlic powder; 1/4 tsp Onion powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 cup All-purpose flour; 1/4 cup Cornstarch; 2 large Eggs; 4 Chicken thighs; 2 tbsp Cooking oil

This recipe transforms classic fried chicken with a crispy, healthy quinoa crust. It's a delicious and surprisingly easy dish, perfect for any occasion!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

Preheat your oven to 200°C (400°F). This ensures a nice, warm oven for your crispy fried chicken. Don't skip this step!
In a large bowl, combine 1 cup of quinoa flakes, 1/2 teaspoon of paprika, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure to mix it well so the spices are evenly distributed. I like to use a whisk for this, but a fork works just as well!
In a small bowl, whisk together 1/2 cup of all-purpose flour, 1/4 cup of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set this aside for now. We'll use this to help thicken up the coating on our chicken.
In another bowl, beat 2 large eggs lightly. This is your egg wash – it acts as a glue to make sure the quinoa coating really sticks to the chicken.
Pat your chicken thighs dry with paper towels before proceeding. This is crucial for achieving a truly crispy crust. Seriously, pat them dry!
Dip each chicken thigh in the flour mixture, ensuring it's fully coated. Gently shake off any excess. This adds an extra layer of texture and flavor!
Dip the floured chicken in the egg wash, making sure to fully coat each piece. Let any excess drip off.
Now, coat each chicken thigh completely in the quinoa mixture. Gently press the quinoa onto the chicken to ensure it adheres well. Again, shake off any excess coating.
Place the quinoa-crusted chicken thighs on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 75°C (165°F). Use a meat thermometer to check – this is vital for food safety!
Once baked, carefully transfer the chicken to a wire rack to allow it to cool slightly. This will help maintain the crispiness. So important for that perfect crunch!
Meanwhile, heat a frying pan over medium-high heat with about 2 tablespoons of oil. When the oil is hot (test with a small piece of chicken – it should sizzle immediately), carefully place the chicken in the pan.
Fry the chicken for about 3-4 minutes per side, until golden brown and crispy. Use tongs to flip the chicken – this helps avoid splattering hot oil all over your kitchen. Trust me, this is crucial!
Once fried, remove the chicken from the pan and place it on a paper towel-lined plate to drain off any excess oil. Pat the chicken dry again to absorb excess oil for that extra crispy bite!
Serve the quinoa-crusted fried chicken immediately and enjoy! Don't forget to savor that amazing crispy coating! Perfect with your favorite dipping sauce or sides. I love it with a simple coleslaw.