Simple Way to Prepare Quick Chicken Tenderloins Wrapped with Crispy Potatoes
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, How to Prepare Perfect Chicken Tenderloins Wrapped with Crispy Potatoes. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Tenderloins Wrapped with Crispy Potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Tenderloins Wrapped with Crispy Potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Tenderloins Wrapped with Crispy Potatoes is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Chicken Tenderloins Wrapped with Crispy Potatoes using 9 ingredients and 10 steps. Here is how you cook that.
I tried it with both julienned and mashed potato. The mashed potato was easier to wrap around the chicken, but the julienned potato tasted better.
By coating the chicken in katakuriko, it won't dry out, and it will have a nice bouncy texture.
The potato is not flavored, so dip it in some ponzu sauce or ketchup when eating, or salt lightly right after frying. It's delicious just as-is too. Recipe by Mahone
Ingredients and spices that need to be Prepare to make Chicken Tenderloins Wrapped with Crispy Potatoes:
- 1 Chicken tenderloins
- 1 pinch of each Salt and pepper
- 1 tsp Katakuriko
- 5 grams Mayonnaise
- 1/8 of a sheet Nori seaweed
- 1 dash ◎ Eggs
- 1 dash ◎ Cake flour
- 1 dash ◎ Water
- 1/2 medium Potato
Steps to make Chicken Tenderloins Wrapped with Crispy Potatoes
- Finely julienne the potato and soak in a bowl of water.
- Remove the sinew from the chicken tenderloins and flatten with the back of a kitchen knife. Season with salt and pepper and dust with katakuriko. Spread with mayonnaise and put the nori on top.
- Wrap up tightly.
- Combine the egg, cake flour and water to make the batter, and dip the chicken roll in it.
- Scatter the drained potato over the batter dipped chicken.
- It looks like this at this stage. Once you wrap with plastic wrap, the potato will stick well.
- Wrap each piece of chicken in plastic wrap like it's a piece of candy, twisting each end tightly. Put on a plate with the edge of the plastic on bottom.
- Microwave the wrapped pieces for 1 minute (500 W).
- Pan-fry the pieces in a frying pan with oil over medium heat.
- Turn when browned on one side, and fry until all sides are golden brown.
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