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White plate with three big furikake chicken tenders, rice sprinkled with sesame seeds and a few small sheets of seaweed. There's a bowl of marinated bean sprouts, as well as a smaller bowl of bright yellow pickled radish, in the background.

Furikake Chicken

This furikake-coated chicken is shallow fried for maximum crispiness!
Course Dinner, Lunch, Main Course
Cuisine American, Japanese
Keyword chicken, furikake, nut-free, panko
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 people
Calories 360 kcal

Ingredients

  • 1 large egg
  • 1 tablespoon canola oil plus more for cooking
  • 1 teaspoon kosher salt
  • ½ cup all-purpose flour
  • 1 ⅓ cups panko
  • ½ cup furikake
  • 1 ½ pounds chicken tenders

Instructions

  1. In a medium bowl, beat together the egg, 1 tablespoon oil, and ⅓ teaspoon salt until the egg is fully homogeneous.

  2. In a shallow plate, combine the flour and ⅓ teaspoon salt.
  3. In another shallow plate, combine the panko and furikake.
  4. Sprinkle the remaining salt evenly over the chicken tenders.
  5. Working with one chicken tender at a time, coat the chicken completely in the flour, and tap off any excess.
  6. Dip the chicken into the egg (try to keep a wet hand and a dry hand, and/or use the fork you used to beat the eggs with to coat the chicken in the egg), and let any excess drip off before transferring the chicken to the panko.
  7. Sprinkle the panko all over the chicken and press into the chicken firmly to help it adhere. Repeat with the remaining chicken.
  8. In a wide skillet with high-ish sides, add enough oil to generously coat the bottom of the pan. Place on the stove over medium heat; the oil is ready when you stick a chopstick into the oil and bubbles form around the tip.
  9. Add as much chicken as you can without crowding the pan (each tender should have plenty of room around it without touching any other piece of chicken), and cook for 4-5 minutes on the first side, or until the panko is deeply golden. Then, flip and cook on the other side for another 4-5 minutes.
  10. When the chicken is done, transfer to a paper towel lined plate for the chicken to drain off and cook the rest of the chicken (you may need to add a little more oil to the pan) before devouring!

Recipe Notes

Try to use a plain furikake with only sesame seeds and seaweed (salt and sugar are okay).

You can try to bake these instead on a parchment lined baking sheet; make sure to add a generous amount of oil so the chicken “fries” in the oil while it’s baking. Flip halfway through.