Crumbing Chicken Tenders

Kids love crumbed tenders no matter what their age, and with breadcrumbs being out for use with George beacause she's wheat free, and cornflakes being out for Tim because he's low GI,  I stumbled upon the idea to use quinoa as a coating, I started with rolling the tenders in spelt flour, then egg, and then dried uncooked quinoa, this made quite a heavy crumb, so I omitted the flour and watered the egg mix down and then just dipped in the quinoa. Shallow fried on med heat in rice bran oil. A great result.

The proof is always in the eating, dinner time bell rang and in they came,all looked and commented "This looks different! Is that quinoa?" . "Yes" . Off to eat, well my son Harry has a large healthy appetite, so the usual 4 tenders and 3 veges, (cabbage,carrot and peas). He got though 3 tenders and admitted defeat and was amazed at how filling the tenders became crumbed that way. George was also unable to eat all her dinner, Tim and I also liked the tenders this way.

I'm very happy with the result and actually next time, I would just dip in chicken stock and quinoa as the results would be as good. Nice not having the fiddle of the crumbing process. I know quinoa seems an expensive option but  they aren't eating the same amount, and the nutrition factor is a lot better, and you don't use that much quinoa anyway. Kids happy. Cook happy. What better result can you ask for.

Quinoa (keen wah) 

The nutritional supergrain. Comes from Incas in South America, it carries the highest protein of all of  the grains. It's gluten free. It is a pretty little flat grain that expands to 4 or 5 times it size when cooked. It has a GI count of 53.

It comes in three colours, white,red and black.

See you soon,

Sally