Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chicken tender rolls with two flavors. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Whisk the eggs in one bowl and measure the flour into another. In a third bowl, combine panko breadcrumbs, garlic powder, lemon pepper, cayenne, salt, and pepper. Dip the chicken strips into the flour, then eggs, then panko mixture. Fry the chicken strips in peanut oil for six to eight minutes, then transfer them to a paper towel-lined sheet tray.
Chicken Tender Rolls With Two Flavors is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Chicken Tender Rolls With Two Flavors is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken tender rolls with two flavors using 9 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Chicken Tender Rolls With Two Flavors:
- Take 8 Chicken tenders
- Get 4 sheets Nori seaweed
- Get 1 slice Sliced cheese
- Prepare 1 Grainy mustard
- Get 4 leaves Shiso leaves
- Get 1 Umeboshi paste
- Make ready 1 Salt and pepper
- Take 1 White flour
- Get 1 for frying Oil
If restaurant chicken tenders all tend to be rather bland, homemade tenders can sing with all kinds of flavor. Use coconut flakes and whip up a fruit salsa. Roll your chicken in tortilla chips and chili powder. Looking for something a little more Pan-Asian?
Instructions to make Chicken Tender Rolls With Two Flavors:
- Prep the ingredients you'll put inside the chicken rolls. Cut the sliced cheese into 4 pieces. Adjust the amount of umeboshi paste depending on how salty it is. I use homemade umeboshi which is quite sour so I only use a little.
- Remove the sinew from the chicken tenders and then butterfly them by slicing them almost all the way through horizontally and opening them up. A few holes in the meat are fine. Season both sides with salt and pepper.
- Smear the grainy mustard over one side of the chicken, put a piece of nori and cheese on top, and roll it up tightly towards the pointy ends of the chicken. Secure the rolls with wooden cocktail sticks. Make 4 rolls.
- This is my daughter helping me out.
- For the remaining 4 rolls, smear some umeboshi paste on one side, put on a shiso leaf and roll up.
- This is how they look.
- Coat with flour and fry in a frying pan coated with oil. Start over high to medium heat with the rolled ends down and brown.
- When browned, take the cocktail sticks out and turn the rolls, and continue frying until they are evenly browned all over. Lower the heat and put on a lid, and steam-cook until cooked through. It should take about 2 to 3 minutes but please adjust the time.
- This is how they look finished. They look like this cut in half. The one on the left is the nori-cheese, and the one on the right is umeboshi-shiso.
- I put it in a sports festival bento.
- This is my oldest daughter's 2009 sports festival bento.
Roll your chicken in tortilla chips and chili powder. Looking for something a little more Pan-Asian? Crispy Barbecue Chicken Tenders These crunch-coated chicken tenders are a little sweet, a little tangy and a whole lot of fun. In half an hour, your family's new favorite dish is ready to eat. In the same skillet, saute the onion, mushrooms and green pepper until crisp-tender.
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