This chicken dish is bursting with flavour and is a family favourite. The sweetness from the maple syrup goes perfectly with the spicy coating. The chilli powder and chilli flake measurements is only a guide, so feel free to alter them to suit your own personal tastes. The amount I used gives a little warmth, without being too hot.
This comfortably feeds our 2 teenage boys, my husband and myself. However, if our eldest comes home for dinner, I then add hot chips to the plate, instead of just serving them with salad.
All cup measurements are firmly packed.
850g (1:14.0 ounces) chicken tenders
32g (1.1 ounces or ¼ cup) white rice flour
Spicy Quinoa Flake Mix
55g (1.9 ounces or ½ cup) pecan nuts, blitzed to a fine meal
63g (2.2 ounces or ½ cup plus 1 tablespoon) quinoa flakes
2 tablespoons dried parsley flakes
1½ teaspoons (7.5ml) onion powder
1 teaspoon (5ml) garlic granules
1 teaspoon (5ml) sweet paprika
½ teaspoon (2.5ml) salt
¼ teaspoon (1.25ml) ground cumin
¼ teaspoon (1.25ml) ground coriander
¼ teaspoon (1.25ml) ground black pepper
¼ teaspoon (1.25ml) chilli powder
¼ teaspoon (1.25ml) crushed chilli flakes
30ml (2 tablespoons) maple syrup
1 large egg, at room temperature
Coconut oil for frying
Line 2 trays with baking paper or parchment.
Blitz the pecan nuts into a fine meal, although do not blitz for too long or you will end up with pecan butter.
For the next step, you will need three bowls. In the first, add the quinoa flakes, pecan meal, salt and spices then stir well to combine.
In the second bowl, whisk together the egg and maple syrup. You can then pour the white rice flour into the third bowl.
Now, lightly coat all the chicken in the flour and place on the prepared trays.
Then, using one hand, dip the chicken in the egg mixture bowl and, using the other hand, dry press on the quinoa mixture in the other bowl. I always find that this is the least messy way of coating the chicken.
Place the crumbed chicken back on the trays as you crumb them all.
Once this is done, loosely cover the trays with plastic wrap and refrigerate the crumbed chicken for about 30 minutes, although you can leave them in there for longer if you need to.
When you are ready to start cooking them, preheat the oven to 100C (212F or Gas Mark ½). In a large frypan, heat 2 tablespoons of coconut oil over a medium-low heat, adding more when necessary. Add the crumbed chicken in batches and cook for approximately 2½ to 3 minutes. Then flip the chicken over and cook on the other side for another 2½ to 3 minutes.
Drain the cooked chicken on some kitchen paper to soak up any excess oil before transferring to a clean tray. Place in the oven to keep warm while you finish cooking the rest of the chicken. To ensure the chicken is cooked all the way through, the internal temperature needs to be at least 75C (165F).
Recipe by: The Gluten & Dairy Free Bakehouse