Breaded Chicken

Cooking it up

1. Mix up the water, quinoa flour, onion powder and salt. Once completed, it should be soupy, not watery.
2. Meanwhile, rub in the salt and onion powder under the chicken skin. Once seasoned, run the chicken through the soupy quinoa flour mixture until both sides of the chicken leg are sufficiently coated by the quinoa mix.
3. Sit the chicken on a draining rack, letting the excess mixture drain off.
4. After a minute, move the chicken into a baking dish along with the cup of chicken broth.
5. Let that cook for 45 minutes at 325 °, then flip. When flipping, add in the additional cup of chicken broth. Let that cook for another 45 minutes.

Other Alternatives

1. Alternative 1: This recipe works quite well when deep fried instead of being baked. Make the quinoa mixture thicker, reducing the water in the mix by an 1/8 of a cup.
    
2. Alternative 2: Give your breaded chicken a little pizzazz - replace half the water in the quinoa mix with orange juice (or any fruit juice). This will make your breading batter sweeter, and that sweetness will be enhanced even more during the cooking.