Cereal-Coated Chicken Tenders

Name: Cereal-Coated Chicken Tenders (Elevated)
Total time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 1 lb Organic chicken thighs-cut into strips; 1/2 cup Yogurt-plain, full-fat; 1 tbsp Yuzu juice; 1 tsp Ginger-grated; 1 tsp Soy sauce-low sodium; 1 cup Panko breadcrumbs; 1/2 cup Cornflakes-finely crushed; 1 tbsp Yuzu kosho; 1 tsp Sesame seeds-black; 1/2 cup Mayonnaise-Japanese Kewpie; 4 cloves Black garlic-minced; 1 tsp Lemon juice; Grapeseed oil -for frying

⏱1h

👥4

🔥420 cal

Hard

🍽️Japanese

Premium chicken tenders featuring a Japanese-inspired coating and a sophisticated black garlic aioli for dipping.

1 lb Organic chicken thighs-cut into strips

1/2 cup Yogurt-plain, full-fat

1 tbsp Yuzu juice

1 tsp Ginger-grated

1 tsp Soy sauce-low sodium

See all 13 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥420 cal

Hard

🍽️Japanese

Premium chicken tenders featuring a Japanese-inspired coating and a sophisticated black garlic aioli for dipping.

#chicken #tenders #fried #Japanese #gourmet

Instructions

In a bowl, combine all Marinade ingredients and mix well.
Add Chicken strips to the Marinade, ensuring they are fully coated. Marinate for at least 2 hours, or overnight.
In a separate bowl, combine all Coating ingredients.
Remove Chicken strips from the Marinade and dredge them in the Coating mixture, pressing to adhere.
Prepare the Aioli: In a small bowl, combine all Aioli ingredients and mix well. Set aside.
Heat Grapeseed oil in a large Dutch oven over medium-high heat to 350°F (175°C).
Fry Chicken strips in batches for 4-5 minutes per side, or until golden brown and cooked through.
Remove Chicken tenders from oil and place on a wire rack to drain excess oil.
Serve immediately with Black Garlic Aioli for dipping.

Ingredients

1 lb 450 g Organic chicken thighs-cut into strips
1/2 cup 120 mL Yogurt-plain, full-fat
1 tbsp 15 mL Yuzu juice
1 tsp 5 mL Ginger-grated
1 tsp 5 mL Soy sauce-low sodium
1 cup 100 g Panko breadcrumbs
1/2 cup 50 g Cornflakes-finely crushed
1 tbsp 15 mL Yuzu kosho
1 tsp 5 mL Sesame seeds-black
1/2 cup 120 mL Mayonnaise-Japanese Kewpie
4 cloves 12 g Black garlic-minced
1 tsp 5 mL Lemon juice
Grapeseed oil As needed -for frying

Equipment

Bowls
Dutch oven
Wire rack
Thermometer

Instructions

In a bowl, combine all Marinade ingredients and mix well.
Add Chicken strips to the Marinade, ensuring they are fully coated. Marinate for at least 2 hours, or overnight.
In a separate bowl, combine all Coating ingredients.
Remove Chicken strips from the Marinade and dredge them in the Coating mixture, pressing to adhere.
Prepare the Aioli: In a small bowl, combine all Aioli ingredients and mix well. Set aside.
Heat Grapeseed oil in a large Dutch oven over medium-high heat to 350°F (175°C).
Fry Chicken strips in batches for 4-5 minutes per side, or until golden brown and cooked through.
Remove Chicken tenders from oil and place on a wire rack to drain excess oil.
Serve immediately with Black Garlic Aioli for dipping.

Nutrition per serving

Calories 420

Ratings & Reviews

0 reviews

Cereal-Coated Chicken Tenders

Cereal-Coated Chicken Tenders

Ratings & Reviews

Comments

You May Also Like