Coconut and quinoa chicken fingers

Coconut and quinoa chicken fingers

Ben's Meat Bible
Benito Martin

In my house it’s quite often a case of ‘I don’t like that’, but never with this recipe. It’s a quick and easy dish to whip up and the little terrors love it! Quinoa flakes add extra texture to the dish, and at the same time they are a good source of additional protein. Quinoa is a grain that has recently grown in popularity and is favoured for its gluten-free, high-protein properties. The flakes look similar to rolled oats, only smaller in size.


Quantity Ingredient
200g quinoa flakes, (see note)
120g shredded coconut
3 eggs
150g plain flour
1 teaspoon ground coriander
freshly ground black pepper
500g chicken tenderloins, sliced into strips
250ml coconut oil, for frying


  1. Combine the quinoa flakes and coconut in one bowl. In another bowl, whisk the eggs together. In a zip-lock bag, combine the flour with the coriander and season with salt and pepper.
  2. Place the chicken in the bag with the flour and shake to coat. Dust off the excess flour and dip the chicken into the beaten eggs, followed by the quinoa mixture. Make sure to coat the chicken pieces well, pressing the crumbs down with your hands to ensure they stick.
  3. Heat the oil in a large frying pan over a low–medium heat. Shallow-fry the chicken in batches for 5–7 minutes, or until golden and cooked. Remove to a baking tray lined with paper towel and transfer to a warm oven while you cook the remaining chicken.
  4. Season with salt and pepper and serve with a salad of your choice.


  • Quinoa flakes are available from health-food stores and some good supermarkets. If you want to go completely gluten-free for this recipe, replace the plain flour with coconut flour.
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