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Prep time
20 minutes
Total time
20 minutes
8-10 large chicken fingers

2 pounds (1 kg) skinless chicken tenders or skinless boneless breasts thinly sliced into 1-inch thick strips

½ teaspoon of salt

¼ teaspoon freshly ground black pepper

¼ teaspoon paprika

2 egg whites

1 ½ cups (280g) cooked red or white quinoa

½ cup (25g) whole wheat breadcrumbs

2 tablespoons olive oil

  1. Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa.
  2. Place the egg whites in a shallow bowl.
  3. Sprinkle the chicken with salt, pepper, and paprika.
  4. Dip the chicken into the egg and then press into quinoa mixture. Place the chicken onto a plate.
  5. Warm a large skillet over high heat. Add the oil. When the oil is hot, add the chicken in batches and reduce the heat to medium.
  6. Cook each side 4-5 minutes, turning once, until the crust begins to brown and the chicken is not longer translucent in the center. Transfer fingers to a plate and serve immediately.

Chef Jennifer Iserloh is founder and president of Skinny Chef Culinary Services, where healthy living means happy living.

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