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
Printable version with shopping checklist
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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