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Chicken tenders with cornflakes and gochujang mayonnaise

Recipe by Norbert Tarayre

Crispy chicken pieces coated in crushed cornflakes, baked in the oven or air‑fryer, served with a homemade mayonnaise spiced with Korean chili paste gochujang. A light and flavorful version of tenders, perfect for a convivial meal.

MediumFrenchServes 4

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Source Video
35m
Prep
20m
Cook
10m
Cleanup
1h 5m
Total

Cost Breakdown

Total cost:$8.93
Per serving:$2.23

Critical Success Points

  • Preheat the oven to 230 °C
  • Properly coat each piece (flour → English wash → cornflakes)
  • High‑temperature cooking to achieve crispiness
  • Emulsify the mayo without it breaking

Safety Warnings

  • Handle raw chicken with separate utensils to avoid cross‑contamination.
  • Cook the chicken through (internal temperature ≥ 75 °C).
  • Be careful with raw eggs in the mayo: consume quickly or refrigerate.

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