Quinoa Crusted Fried Chicken

Today is National Fried Chicken Day! To honor the day, make Margaret LaVetty’s Quinoa Crusted Fried Chicken. This...
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Pounds & Ounces NYC Pub

Today is National Fried Chicken Day! To honor the day, make Margaret LaVetty’s Quinoa Crusted Fried Chicken. This recipe is a healthier approach to an American classic — instead of dredging the bird in bread crumbs, Margaret uses quinoa to crust her chicken. Plus, it's baked in the oven instead of fried, which makes this dish a healthy alternative. 

4
Servings
585
Calories Per Serving
Deliver Ingredients

Ingredients

For the brine:

  • 3 Cups water
  • ¼ Cup kosher salt
  • ¼ Cup sugar
  • 2 ice cubes

For the chicken:

  • 3 ½ Pounds whole chicken
  • 1 Cup Greek yogurt
  • 1 ½ Cup flour
  • 5 eggs
  • 2 boxes of quinoa flakes
  • Olive oil spray

Directions

For the brine:

Combine water, salt, and sugar in a medium saucepan and stir to begin dissolving the sugar and salt crystals. Bring to a boil, then remove from the heat and add the ice cubes.  Set aside to cool. 

For the chicken:

Place whole chicken in large container and pour brine over it. Cover and refrigerate for 24 hours. Remove chicken from brine and pat dry. Cut chicken into eight serving pieces, separating legs and thighs, removing rib cage, and cutting breasts in half. Place yogurt in a large bowl and toss chicken in it to thoroughly coat. Cover and refrigerate for one hour.

When ready to cook, preheat oven to 375 degrees F. Whip the eggs in a medium bowl and dip each piece of chicken individually into the eggs to coat and then dredge through flour. Empty quinoa flakes into a large container and thoroughly coat chicken pieces with the flakes by rolling pieces in them.

Spray baking dish with olive oil spray. Spread chicken in a single layer in a baking dish and place in oven. Bake for about 35 minutes or until golden brown.

Nutritional Facts

Total Fat
15g
21%
Sugar
12g
13%
Saturated Fat
2g
8%
Cholesterol
18mg
6%
Carbohydrate, by difference
91g
70%
Protein
21g
46%
Vitamin A, RAE
195µg
28%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
199mg
20%
Choline, total
14mg
3%
Fiber, total dietary
8g
32%
Folate, total
99µg
25%
Iron, Fe
11mg
61%
Magnesium, Mg
76mg
24%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
268mg
38%
Selenium, Se
19µg
35%
Sodium, Na
2008mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
539g
20%
Zinc, Zn
2mg
25%

Quinoa Shopping Tip

Stock up on quinoa and have it available for the days you are tired of rice or pasta. It's a great substitute for rice, beans, cereal, bulgar, or couscous.

Quinoa Cooking Tip

The general rule is to add one part quinoa to two parts liquid in a saucepan. One cup of quinoa will take about 15 minutes.