Fried Chicken Tender with Umeboshi for Bento

Name: Fried Chicken Tender with Umeboshi for Bento
Yield: 4 servings
Cuisine: American
Ingredients: 8 Chicken tenders; 8 leaves Shiso leaves; 3 medium Umeboshi; 1 Egg; 1 Flour; 1 Panko; 1 Salt and pepper; 1 Oil for frying

cookpad.japan @cookpad_jp

This is our family's regular dish.

-If the umeboshi is popping out, the chicken will spit when it's being fried. To prevent this, make sure to press it down and dredge well.
-The chicken won't cook thoroughly if the oil is too hot. So, make sure it's just the right temperature. Recipe by Yuuyuu0221

This is our family's regular dish.

cookpad.japan @cookpad_jp

This is our family's regular dish.

Saved

Ingredients

4 servings

8Chicken tenders
8leaves Shiso leaves
3 mediumUmeboshi
1Egg
1Flour
1Panko
1Salt and pepper
1Oil for frying

Saved

Steps

1

Remove the sinew from the chicken tender and butterfly it. Season it with salt and pepper. Remove the seed from the umeboshi and chop it up to mince.
2

Place the shiso leaf and umeboshi on the chicken tender. Fold the chicken over to sandwich them.
3

Dredge with flour, egg, and panko in order. Heat the oil to medium high.
4

Start by frying the chicken over medium heat and gradually turn up the flame. Deep-fry until they are golden brown.
5

Transfer them onto a rack to drain any excess oil.
6

Slice them in half, and dish them up.
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