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%


  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!