Breaded Pan Fried Chicken, Brussel Sprouts & Quinoa

Gluten & Dairy-free Breaded Pan Fried Chicken. What on earth could be better? My mother used to make something similar when I was growing up and this is my Laura Friendly version. Served with a side of Pan Fried Brussel Sprouts and a heap of Quinoa… It’s heaven on a plate.   

Over the years, I’ve experimented with different ways of breading chicken. Through trial and error (sometimes a lot of error) I have found gluten-free cereals are a great breading choice. This particular batch of Fried Chicken was made with the cereal I had in my cupboard. Gluten-free Corn Flakes. Perfect! It’s really such a versatile dish and can be seasoned anyway that you like. Try adding rosemary, lavender or a little cayenne powder.

This gem has become My Special Man Friend’s favorite dinner. That’s gotta mean something, right?


Breaded Pan Fried Chicken with Brussel Sprouts and Quinoa
by Laura Friendly
start to finish: about 55 minutes total
serves: 4


Breaded Pan Fried Chicken
by Laura Friendly
start to finish: 35 minutes
serves: 4

• 1 ½ cups dried quinoa
• 1 ½ lbs chicken tenders (or boneless, skinless chicken breasts cut in two, lengthwise)
• 2 ½ cups gluten-free corn flakes
• 2 tsp garlic salt
• 2 tsp onion powder
• 1 ½ tsp black pepper
• 1 tsp thyme
• 1 cup Bob’s Red Mill Gluten-Free All Purpose Baking Flour
• 2 eggs & ¼ cup water, whisked together
• olive oil

Prepare quinoa according to package instructions. (I add 1 tsp of sea salt to the water for extra flavor)

In a food processor, combine corn flakes, garlic salt, onion powder, pepper and thyme. Blend until the cornflakes are crushed into a meal. Set aside.

On a clean counter top, place the chicken between two pieces of waxed paper. Pound the chicken with a meat mallet or pan, until it’s about ¼ inch thick.

Place the GF flour, eggs with water, and cornflake mixture into three separate shallow bowls. Coat both side of the chicken in the flour, shaking off the excess; next, dip chicken into the eggs; finish, by fully coating both sides of the chicken with the cornflake mixture. Set chicken onto a clean plate and continue to bread the remaining tenders. note: do not stack the breaded chicken tenders on top of each other

Heat a large nonstick skillet to medium high and add olive oil. When the olive oil is hot, using tongs, lay the chicken into the pan. Do not overcrowd the pan.

Let the chicken cook for 1 to 2 minutes, until browned, then turn to the other side. Continue to cook for an additional 1 to 2 minutes. Continue to turn the chicken, cooking for an additional minute per side, until cooked through. The chicken is done when the juices run clear, when pierced with a fork.

Transfer the pan fried chicken to a paper towel lined plate and continue to cook the remaining tenders.


Pan Fried Brussel Sprouts
by Laura Friendly
start to finish: 20 minutes
serves: 4

• 20 to 24 brussel sprouts, washed, stems trimmed, cut in half lengthwise
• garlic salt & pepper
• olive oil
• ¼ cup white wine
• juice of 1 lemon

In a large bowl, toss brussel sprouts with olive oil, garlic salt and pepper.

In a non-stick saute pan, over medium heat add sprouts, cut sides down. Drizzle with wine and lemon juice, cover and steam for about 5 minutes, or until sprouts are slightly tender.

Remove the lid, and increase the heat to medium-high & fry until the sprouts begin to lightly brown. Flip over and brown the other side. Season with additional garlic salt & pepper, remove from heat and serve.


See more Laura Friendly on HelloGiggles!

Quinoa & Kale

What’s the perfect side dish, that you can make ahead of time, refrigerate overnight, reheat the next day, and still tastes great? That was my challenge this weekend. My family was having an Easter cook-out, and I needed to make a dish-to-pass. Something that would travel well and require little tweaking.

I’ve been thinking about a warm, quinoa salad, for sometime now. I cannot say enough great things about quinoa. Not only is it gluten-free, it's also a complete protein, contains all 9 essential amino acids, and is full of calcium. It looks like a grain, cooks like rice, but it has a unique nutty flavor all its own. Plus, it’s fun to say. ;)

This dish is full of good things: quinoa, fresh kale, fresh lemon, onion, capers and a little bacon. Yummy, healthy and flavorful. I hope you LOVE it, as much as I do.


Quinoa & Kale
by Laura Friendly
start to finish: about 25 minutes
makes: about 8 cups

• 4 cups cooked quinoa (about 1⅓ cups dried quinoa)
• 4 tbsp olive oil
• about 20 stems of kale, cleaned, stems removed, chopped (also chop up stems and set aside)
• 1 large white onion, diced
• 10 (or more) roasted garlic cloves, minced (or 3 to 5 fresh garlic cloves)
• 4 pieces cooked gluten & dairy-free bacon, finely chopped
• 3 tbsp capers

• ⅓ cup white wine
• 4 to 6 tbsp fresh lemon juice (or to taste)
• salt and pepper to taste
• zest of 1 lemon

Cook quinoa according to instructions. Set aside and allow to cool.

In a large saute pan, over medium-high heat, add olive oil, kale stems, onion, garlic, bacon and capers. Cook for about 5 minutes until onions are soft and transparent. Add in kale leaves, white wine and lemon juice. Mixing continually, cook until kale is slightly wilted, about 5 minutes. Season with salt & pepper.

Remove pan from heat and mix in cooked quinoa, toss well. Season with additional olive oil, lemon juice and salt & pepper (if desired). Before serving, top with freshly grated lemon zest.

See this recipe on HelloGiggles.com

Quinoa Pancakes

Quinoa. This trendy grain is getting a lot of attention these days and for good cause. It’s a complete protein, it contains all 9 essential amino acids and it’s loaded with magnesium. It’s a wonderful food source for the vegan at heart and it can also satisfy the meat lovers out there. Knowing how good for me this grain is, I’ve been making an effort to add it into more of my meals.

I have to thank Martha Stewart for this recipe. I am a lover of all things Martha and I receive her Everyday Food magazine. It never fails to inspire with its breathtaking photos and mouth water recipes. I’m always blown away at what her team accomplishes.

But I digress… in the November 2010 edition I came across a recipe for Quinoa Pancakes. Feeling excited about a new way to use this grain I came up with a gluten & dairy-free version for myself. Part of the genius of this recipe is using left-over quinoa (if you have any in your fridge) and adding a few tablespoons of maple syrup into the batter. The resulting cakes have a springy texture with a sweet flavor that can be eaten alone (because they are that darn good) or dolled up with your favorite toppings.

The recipe below is simple and straightforward but there are endless possibilities here! Try changing up the spices and adding in lemon zest, nutmeg or even pumpkin purée. Quick, delicious and nutritious, could you ask for anything more?


Makes about 12 pancakes
start to finish: 20 minutes
adapted from: Martha Stewart’s Everyday Food magazine, November 2010 edition

• 1 cup cooked quinoa
• ¾ cup Bob’s Red Mill Gluten-free All Purpose Baking Flour
• 2 tsp baking powder
• ½ tsp coarse salt
• 2 extra large eggs
• ¼ cup coconut milk
• 2 tbsp maple syrup
• 1 tbsp vanilla
• 1 tbsp oil, plus more for the skillet (I use avocado or coconut)
• ¼ tsp freshly grated ginger

In a medium bowl, whisk together quinoa, flour, baking powder and salt. In another bowl whisk together eggs, milk, maple syrup, vanilla, oil and ginger until smooth. Add egg mixture to flour mixture and whisk to combine.

Lightly coat a large nonstick skillet with oil and heat over medium. Drop batter by heaping tablespoonfuls into the skillet. Cook until bubbles appear on top, about 1 to 2 minutes. Flip cakes and cook until golden brown on underside, about 1 to 2 minutes. Wipe skillet clean and repeat with more oil and remaining batter.

Serve with more maple syrup, fresh fruit, preserves or powder sugar.

note: These can be made ahead of time: Freeze cakes between sheets of waxed paper in zip-lock bags, for up to 1 month. Reheat in the toaster.