Ingredients

• 1

  5 oz. bag
  Organic Rice Cake Minis - Ginger Seaweed 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

Instructions

1. 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.
2. Dip the chicken into the eggs, then coat with the Rice Cake Minis mixture.
3. 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.
4. 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.
5. Serve with your favorite sauces (or atop a salad) and eat ‘em up!