Chicken tenders with cornflakes and gochujang mayonnaise

Ingredients

• 500 g Chicken fillets (or boneless thigh pieces) (cut into 2‑3 cm pieces)
• 200 g Plain cornflakes (coarsely crushed)
• 100 g All‑purpose flour (for the initial seasoning)
• 2 Eggs (beaten for the English wash (or whites only if you prefer))
• 1 c. à café Salt
• ½ c. à café Ground black pepper
• ½ c. à café Espelette pepper (or paprika) (to spice up the coating)
• 2 Egg yolks (for the mayo) (separated from the eggs used for the English wash)
• 1 c. à café Dijon mustard
• 1 c. à café Lemon juice
• 15 g Korean chili paste (gochujang) (about 1 tablespoon)
• 150 ml Grape seed oil (neutral, ideal for emulsifying)

Instructions

1. Preheat the oven

   Preheat the oven or Air‑Fryer to 230 °C for about 10 minutes.

   Time: PT10M

   Temperature: 230°C

2. Prepare the chicken

   Cut the chicken fillets into 2 to 3 cm pieces.

   Time: PT5M

3. Season the flour

   In a bowl, mix the flour, salt, pepper and Espelette pepper.

   Time: PT2M

4. Prepare the English wash

   Beat the 2 eggs (or whites only) with a pinch of salt in a second bowl.

   Time: PT3M

5. Crush the cornflakes

   Place the cornflakes in a freezer bag and crush them coarsely with a rolling pin or pulse quickly in a blender.

   Time: PT2M

6. Bread the chicken pieces

   Dredge each piece in the seasoned flour, tap off excess, dip in the English wash, then roll in the crushed cornflakes, pressing lightly to adhere.

   Time: PT10M

7. Arrange on the sheet

   Place the tenders on the baking sheet lined with parchment paper, ensuring they do not touch.

   Time: PT3M

8. Bake

   Bake for 10 minutes at 230 °C. Turn the tenders halfway through cooking for even browning.

   Time: PT10M

   Temperature: 230°C

9. Prepare the gochujang mayonnaise

   In a bowl, whisk the 2 egg yolks, mustard, lemon juice and a pinch of salt. Add the grape seed oil in a very thin stream while whisking until a thick emulsion forms. Stir in the gochujang paste and mix quickly.

   Time: PT8M

10. Serve

    Serve the hot tenders with the gochujang mayo. Enjoy immediately to appreciate the crunch.

    Time: PT2M

Nutrition Facts

Calories

415

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g