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Furikake Fried Chicken
Recipe By
Recipe By :
Laura Reigel
Servings :
8
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
INGREDIENTS
▢
2
lbs
chicken
boneless breasts or thighs
Marinade
▢
1 ½
cups
Milk
▢
2 -4
teaspoons
Sriracha
▢
3
tablespoons
Rice Wine Vinegar
Furikake Crunch
▢
1
cup
All purpose flour
▢
1
cup
Panko bread crumbs
▢
⅓
cup
furikake
Oil For Frying
▢
2
cups
Coconut Oil
or other neutral flavored oil
Sriracha Aioli
▢
2
tbsp
Mayonnaise
▢
1
tsp
Sriracha
INSTRUCTIONS
Marinate the Chicken
Combine milk, vinegar, and sriracha in a glass or plastic bowl.
Cut chicken into chicken strip or nugget-sized pieces and place it into the marinade.
Marinate for a few hours. (Up to overnight)
Bread the Chicken
Combine flour, panko, and furikake in a shallow bowl.
Remove chicken from marinade and place into flour mixture one piece at a time.
Coat well. Set aside to rest.
Fry the Chicken
Place coconut oil in a heavy-bottomed skillet.
Heat over medium-high heat. Oil should be about 360℉.
Place chicken in hot oil. Don't over-crowd the chicken in the oil.
During cooking, try to keep oil temperature between 350-375℉. It will fluctuate as you add chicken.
Fry until golden brown. Flip over several times during cooking.
A safe internal temperature of the chicken should be 165℉.
Sriracha Aioli
Combine mayo and sriracha to taste.
You can thin with a small amount of water if needed.
NUTRITION
Calories:
203
kcal
|
Carbohydrates:
17
g
|
Protein:
12
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Cholesterol:
40
mg
|
Sodium:
93
mg
|
Calcium:
22
mg
|
Iron:
1.6
mg