Quinoa Coated Fried Chicken Thighs with Creamy Coleslaw

Quinoa Coated Fried Chicken Thighs with Creamy Coleslaw
  • Prep Time: 10
  • Total Time: 40
  • Servings: 4

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About this Recipe

These crispy nuggets will be a fast favourite at your dinner table!


1 Pkg Maple Leaf Prime® boneless skinless chicken thighs, large dice
2 cups (500 mL) buttermilk
1 1/2 tsp (7.5 mL) dry mustard
1 tsp (5 mL) each onion powder and garlic powder
3/4 (0.75 mL) salt
1/2 tsp (2.5 mL) paprika
1/2 tsp (2.5 mL) pepper
1/4 tsp (1.25 mL) poultry seasoning
1/4 tsp (1.25 mL) cayenne
1 cup (250 mL) flour
1 cup (250 mL) quinoa, cooked
2 tbsp (30 mL) garlic powder
1 tbsp (15 mL) paprika
2 cups (500 mL) shredded coleslaw
1 cup (250 mL) mayonnaise
2 tbsp (30 mL) Dijon
4 red cabbage leaves
Vegetable oil


WHISK buttermilk and marinade seasonings together in a larger Tupperware.

ADD diced chicken thighs and marinate in refrigerator for 4 hours or overnight.

MIX coleslaw with mayonnaise, Dijon and season with salt and pepper.

SET aside.

HEAT enough oil in a deep large skillet to 375 degrees.

IN a large bowl mix flour, quinoa, garlic powder and paprika.

DRAIN marinade from chicken.

COAT each piece in flour mixture.

WORKING in batches fry chicken for 3 to 4 minutes per side or until an internal temperature of 165 degrees is reached.

REMOVE onto a paper towel lined plate.

SPOON coleslaw into cabbage cups and place chicken on top.


Serve with chilled ice tea.

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