This recipe for Parmesan & Quinoa Chicken Strips is one of our family’s favourite meals. It’s a wonderfully versatile recipe and the best part is that it’s suitable for the whole family.
Today I’ve used tenderloins for this recipe but you can also cut up chicken breast into small cubes and turn this into popcorn chicken. For the crumb I’ve used quinoa flakes which I find a nice change from breadcrumbs and gives you a gluten free option if you need it. However, if quinoa flakes aren’t available then you can substitute for regular bread crumbs and you’ll still get a great result.
Feel free to choose whatever sides suit your family. This could be a selection of vegetables in the cooler months or maybe try a selection of raw salad veggies in the summer time. Try to make them age-appropriate if you have older babies and toddlers at your table.
Here I’ve chosen roasted sweet potato alongside steamed broccoli, corn on the cob and green beans. All of these sides are age-appropriate from around 8/9 months but remember to always consider your child’s individual skill development.
I tend to serve up our meals ‘family-style’, meaning everything is presented in the middle of the table and family members are able to serve themselves. Remember that letting kids as young as 2 serve themselves gives them a sense of independence and a feeling of control at the dinner table. When kids feel in control at the table they’re more likely to try new foods.
I hope your family loves these Parmesan & Quinoa Chicken Strips as much as ours does.
- 500g free-range chicken tenderloins
- 1/2 cup flour
- 2 eggs, lightly beaten
- 1/2 cup parmesan cheese, grated
- 1/2 cup quinoa flakes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Coconut oil, for frying
- Take three shallow bowls and place the flour in the first one, the eggs in the second and combine the parmesan, quinoa flakes, garlic powder and onion powder in the third.
- Take a tenderloin and coat it in the flour, being sure to shake off any excess. Then coat lightly in the egg. Continue and coat the tenderloin in the parmesan and quinoa mixture, shaking off any excess and placing on a clean plate.
- Repeat this process for the remaining tenderloins.
- Heat 2 tbsp of coconut oil in a shallow frying pan on medium-high heat.
- Cook chicken for 2-3 mins each side, until golden brown and crispy.
- TIP: If your chicken still isn't cooked through - put it on an oven tray and into a 180 degree oven for 5 minutes to finish cooking through. This way you won't end up with a burnt crumb and dry chicken if you keep pan-frying.
- If you can't find quinoa flakes just substitute with regular breadcrumbs instead. However, this means it will no longer be gluten free unless you use gluten free breadcrumbs.
- If you're dairy free substitute the parmesan for 1/4 cup nutritional yeast flakes. Increase the quinoa/breadcrumbs to 3/4 cup in this instance.