⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 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

📖 Instructions

1. Preheat your oven to 200°C (400°F). This ensures a nice, warm oven for your crispy fried chicken. Don't skip this step!
2. 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!
3. 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.
4. 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.
5. Pat your chicken thighs dry with paper towels before proceeding. This is crucial for achieving a truly crispy crust. Seriously, pat them dry!
6. 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!
7. Dip the floured chicken in the egg wash, making sure to fully coat each piece. Let any excess drip off.
8. 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.
9. Place the quinoa-crusted chicken thighs on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
10. 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!
11. 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!
12. 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.
13. 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!
14. 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!
15. 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.

📝 Notes

• Adjust seasoning to your taste preference. You can add other spices like cayenne pepper or cumin for an extra kick!