Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
January 22, 2014 at 8:32 am
Sounds yummy. And a nice change. Going to give it a try. The quinoa needs to be well rinsed prior to cooking right? I don’t use it much but have always been told to give it a good rinse first to get rid of the bitter coating.
Jeanine Friesen says
January 22, 2014 at 8:34 am
Hi Teri, the quinoa I buy says “Pre-rinsed” right on the package, so I never bother rinsing. If it doesn’t say that though,then I’d suggest a very fine mesh strainer, and leave the water running until it doesn’t foam (apparently the coating that is bitter foams in water) – about 2 minutes.
January 22, 2014 at 8:37 am
I wasn’t aware that it could be purchased pre-rinsed. I will definitely be looking for that. Thanks!
January 22, 2014 at 9:06 am
Yes! Here is the brand I buy – I get it at Costco: http://truroots.com/products/truroots-single-grains/organic-quinoa/
Shirley @ gfe & All Gluten-Free Desserts says
January 22, 2014 at 9:49 am
I have several favorite recipes for chicken fingers, but these look awesome, Jeanine! I’ve also made sauces with avocado to balance heat before. They always work well and make for delicious combos. 🙂 Off to share …
January 29, 2014 at 12:57 pm
Thanks, Shirley! They do work well together. 🙂
January 22, 2014 at 10:02 am
January 29, 2014 at 12:58 pm
January 22, 2014 at 10:07 pm
Hi there! I’d love to try this recipe but my child is allergic to eggs. Can you suggest another ingredient? thanks a lot.
January 29, 2014 at 1:00 pm
The egg is used to help the quinoa adhere to the chicken, I’m really not sure what you could replace it with, since I don’t have an egg allergy, sorry. Maybe even just dipping in milk after the flour?
January 24, 2014 at 1:34 pm
Jeanine, I made these for my husband and myself a couple of nights ago. I used the light side of the cayenne pepper. It was just spicy enough for us. Excellent recipe. I can’t wait to share this recipe with my daughter in law, she is trying to get more quinoa in her family, the boys are 7, 5 and 2, so you know they love chicken tenders. The baby is allergic to eggs, could milk be used as a substitute?
Thanks for all of the great recipes.
January 29, 2014 at 1:01 pm
So glad that you liked it, Alma! I’m not sure about the eggs, but I’d suggest milk as a substitute as well. Worth a try!
January 29, 2014 at 11:13 am
This looks and sounds great! I like the look of crunchy and crispy, but I need to substitute the corn as my son and I are allergic. What would you suggest as a good replacement for the corn? Thanks for the help and sharing your talent for recipes that are gf, but minus other ingredients as well. Again, thank you as you help me, I’m not a big risk taker with gf cooking and baking. Cheers!
January 29, 2014 at 1:02 pm
Hi Lorna, If you can’t have the corn, I’d either substitute it with arrowroot, or even use all rice flour instead. Hope this helps! 🙂
January 30, 2014 at 4:49 pm
Help! I’m out of cornstarch. What else can I use? Tapioca flour??
January 30, 2014 at 4:57 pm
Yeah, you could use tapioca in it’s place – I think straight rice flour might even work.
March 2, 2014 at 7:14 pm
Hey Jeanine!–I made these for dinner! Delish! We just dipped them in our bees’ honey. 🙂 Mr. GFE NEVER chooses quinoa, but he didn’t know any different. 😉
Thanks so much, dear!
March 7, 2014 at 11:29 am
So glad to hear that you, AND Mr GFE liked them! 😀
March 6, 2014 at 3:02 pm
Not too familiiar with quinoa, except in premade noodles (spaghetti, rotini, etc.)
Will the 1/2 cup of uncooked quinoa really expand to the 1-1/2 cups uncooked?
March 7, 2014 at 11:30 am
Hi sirlansa! Ye quinoa cooks up very similarly to rice, so the volume really does increase that much when you cook it. 🙂
March 11, 2014 at 12:03 am
Killer dish Jeanine, the grandkids loved it. You are more than just great cinnamon buns!
March 29, 2014 at 8:50 am
Would this recipe work if you replaced the chicken with halloumi?
June 28, 2014 at 2:50 pm
So excited to find this recipe but I’m out of white rice flour, I do have mochiko (sweet rice flour) coconut flour and quinoa flour which would be my best substitute?? Thanks!!
December 6, 2015 at 9:22 am
these are great on whole wheat waffles or gluten free waffles for healthier chicken and waffles!!
January 13, 2016 at 1:59 pm
It would have to be gluten free waffles to maintain a gluten free diet, but I’m glad to hear that they are good that way, I’ve never tried waffles & chicken, but have been tempted to!
[…] Jeanine from The Baking Beauties uses quinoa as a crispy coating on her Spicy Quinoa Crusted Chicken Fingers. […]
Your email address will not be published. Required fields are marked *