Appetizers Entrees Gluten-Free

Ginger Seaweed Chicken Tenders

Did you know Rice Cake Minis make a great (and gluten-free!) breading for fried chicken? For crispy tenders with a touch of savory, umami flavor, try using Ginger Seaweed Rice Cake Minis. Served with dipping sauce or atop a salad, this #MiniMoment will have everyone saying, “Winner, winner, chicken dinner!”

Minutes

Servings

Tenders

330

Calories

Ingredients

1

5 oz. bag

Organic Ginger Seaweed Rice Cake Minis suggested substitutions
1

lb

chicken (tenderloins or 2 chicken breasts), sliced into 8 pieces total
5

eggs, beaten
¹⁄₂

cups

gluten-free 1:1 flour
1

tbsp

garlic powder
2

tbsp

shichimi togarashi
Avocado oil, for frying
Sea salt, to taste
Furikake, to taste

Nutrition Facts

Serving Size: 2 Tenders

Serves: 4

Amount Per Serving
Calories:		330
% Daily Value*
Total Fat: 15g		19%
	Saturated Fat: 2.5g
	Trans Fat: 0g
Cholesterol: 130mg		43%
Sodium: 770mg		33%
Total Carbohydrate: 13g		5%
	Dietary Fiber: 1g	4%
	Sugars: 1g	2%
Protein: 27g		54%

Instructions

Add Lundberg Organic Rice Cake Mins, gluten-free flour, garlic powder, and shichimi togarashi to a food processor. Blend until a breadcrumb-like texture is achieved. Add to a shallow bowl, with a separate bowl for the eggs.
Dip the chicken into the eggs, then coat with the Rice Cake Minis mixture.
Heat 2 inches of oil to 350 degrees and add breaded chicken tenders in batches of four or five at a time. Do not overcrowd the chicken.
Fry the chicken for 8 minutes, or until the internal temperature reaches 165 degrees. Place on a cooling rack lined with paper towels. Add sea salt and/or furikake to taste.
Serve with your favorite sauces (or atop a salad) and eat ‘em up!