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Crispy Rice Chicken Strips (Sal-Sal Chicken)

prep time:25 minutes
cook time:20 minutes
total time:45 minutes
Sal-sal chicken uses day-old rice processed into bits that puff up when fried - it's lighter and crunchier than any breadcrumb coating. The rice needs to be just broken up, not powdered, and mixing it with panko gives you the perfect texture combination.
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Ingredients

For the Honey Mustard

  • 1/3 cup dijon mustard
  • 1/3 cup mayonnaise
  • 1/3 cup honey
  • 2 teaspoons fresh lemon juice
  • 1 pinch cayenne pepper

For the Chicken

  • 2 lbs chicken tenders
  • 3 teaspoons table salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 2 large eggs
  • 1/2 cup all-purpose flour

For the Crispy Rice Breading

  • 1.5 cups day-old cooked short-grain rice
  • 1 cup panko breadcrumbs
  • Neutral oil for frying

Instructions

  • Whisk together dijon mustard, mayonnaise, honey, lemon juice and cayenne. Refrigerate.
  • Pulse day-old rice in food processor 4-5 times until coarsely ground.
  • Mix ground rice with panko breadcrumbs in shallow dish.
  • Combine salt, paprika, garlic powder and black pepper. Reserve 2 teaspoons for breading, use rest on chicken.
  • Set up breading station: flour, beaten eggs, and seasoned rice/panko mixture.
  • Dredge seasoned chicken in flour, then egg, then press firmly into rice/panko mixture.
  • Heat oil to 360F in large pot, about 2-3 inches deep.
  • Fry chicken in batches 3-4 minutes until golden brown.
  • Drain on wire rack. Serve with honey mustard sauce.

Notes

Skim loose breading between batches. Use neutral cooking oil like canola or vegetable oil.