‘Panko’, Japanese Breadcrumbs, has become very popular and widely available in Australia. In Japan, there are some other food products that are used to coat ingredients just like ‘Panko’. One of them is ’Arare’, tiny Rice Puffs. It can be substituted with Rice Crackers. And it is gluten-free.


4 Servings


8 Chicken Tenderloins *about 400g
Salt & Pepper
2 tablespoons Plain Flour *OR Gluten-free Flour
1 Egg
2/3 pack (about 70g) Rice Crackers *I used Plain (Salt) Crackers
Oil for frying

  1. Using a food processor or blender, process Rice Crackers into crumbs. OR place the Rice Crackers in a tough plastic bag and use something hard like a mug to press them down and break into crumbs.
  2. Season Chicken Tenderloins with Salt & Pepper. Coat with Plain Flour, dip into whisked Egg, then coat with the Rice Cracker crumbs.
  3. Heat oil to 170 to 180℃ and fry until cooked through and golden, place on a rack and drain the oil. Repeat with remaining Chicken Tenderloins.