Crunchy Gluten-free Chicken Strips

Crunchy Gluten-free Chicken Strips
Serves: 4
  • ½ cup (125 mL) quinoa
  • ⅓ cup (75 mL) grated parmesan cheese
  • 1 tsp (5 mL) dried thyme
  • ¼ tsp (1 mL) each salt and pepper
  • 2 tbsp (30 mL) chopped fresh parsley
  • ¼ cup (60 mL) brown rice flour
  • 1 egg, beaten
  • 450 g boneless skinless chicken breasts, cut in 16 thin strips
  • 2 tbsp (30 mL) olive oil
  1. In food processor, pulse together quinoa, Parmesan cheese, thyme, salt and pepper until well combined and a bit powdery, but with most of the quinoa still intact. Transfer to shallow dish. Stir in parsley.
  2. Place brown rice flour in separate shallow dish; place egg in third shallow dish. Dip chicken strips into flour, shaking off excess; dip into egg, letting excess drip back into dish. Dip in quinoa mixture, turning to coat all over. Set aside on platter or baking sheet.
  3. In large nonstick skillet, heat half of the oil over medium-high heat; cook chicken strips, in batches and adding remaining oil as necessary, turning once, until coating is crisp and golden and chicken is no longer pink inside, about 6 minutes.


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