Andean Chicken Fritters

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

Traditional chicken fritters are covered in quinoa in this recipe to give them an Andean touch. This superfood adds texture to this dish by making it crunchier, and it gives it a beautiful color, which will vary depending on the type of quinoa used.


  • 1.5 pounds skinless chicken breast
  • Salt and pepper
  • 2 garlic cloves, mashed


  1. Cut the chicken in slices (about 2 inches long and ¾ inch thick).
  2. Season with salt and pepper. Add garlic, half the parsley, mustard, and lemon juice. Mix, cover, and marinate in the fridge for one hour.
  3. Put the flour in one bowl, the eggs in another one, and the quinoa in a third one.
  4. Dip each chicken piece in flour, then eggs, and then qui