Remove the skin and sinews from the chicken tenders, and cut into 3 pieces lengthwise.
Lightly sprinkle salt and pepper. Skewer the chicken with bamboo skewers.
Add oil, salt, and basil to the panko, and mix until moist.
Coat the Step 2 chicken with flour→egg→Step 3 in that order, and press so that the coating sticks to the chicken.
Place Step 4 in a heated frying pan, and pan-fry both sides until they become golden brown, then they're done.
Eat with sauce if you like.
Story Behind this Recipe
I came up with this recipe when I didn't feel like deep-frying chicken, but I wanted to eat it!
Coat the chicken well with panko soaked in oil. (Press with hands.) If you soak panko in oil when you are pan-frying the chicken, the oil comes out slowly. The result is just the same as deep-fried chicken.