This recipe is based on one in Maricel E. Presilla’s great cookbook, Gran Cocina Latina.
It’s an interesting use of quinoa – as the crust on fried chicken fingers. They are delicious,especially with the dipping sauce, and they stay crisp for a long time.
I tried two ways of cooking the chicken – frying it in hot oil, as well as baking it in a hot oven on a well-oiled sheet tray. I prefered the traditionally fried chicken, but baking did work as well; just be sure to flip the chicken halfway through cooking so it browns on both sides. Continue reading