Chicken tenders with cornflakes and gochujang mayonnaise
Chicken tenders with cornflakes and gochujang mayonnaise is a medium French recipe that serves 4. 415 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 45 min | Cook: 10 min | Total: 1 hr 10 min
Cost: $8.93 total, $2.23 per serving
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
Preheat the oven
Preheat the oven or Air‑Fryer to 230 °C for about 10 minutes.
Time: PT10M
Temperature: 230°C
Prepare the chicken
Cut the chicken fillets into 2 to 3 cm pieces.
Time: PT5M
Season the flour
In a bowl, mix the flour, salt, pepper and Espelette pepper.
Time: PT2M
Prepare the English wash
Beat the 2 eggs (or whites only) with a pinch of salt in a second bowl.
Time: PT3M
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
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
Arrange on the sheet
Place the tenders on the baking sheet lined with parchment paper, ensuring they do not touch.
Time: PT3M
Bake
Bake for 10 minutes at 230 °C. Turn the tenders halfway through cooking for even browning.
Time: PT10M
Temperature: 230°C
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
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
Dietary info: non‑vegetarian, contains gluten
Allergens: eggs, gluten, mustard
Ingredient Substitutions
- Instead of Chicken fillets (or boneless thigh pieces): Turkey cutlets
- Instead of Plain cornflakes: Rice Krispies, breadcrumbs
- Instead of All‑purpose flour: whole‑wheat flour
- Instead of Eggs: egg whites only, plant milk + starch (for vegan version)
- Instead of Espelette pepper (or paprika): smoked paprika
- Instead of Egg yolks (for the mayo): whole eggs (reducing the amount of oil)
- Instead of Dijon mustard: old‑style mustard
- Instead of Lemon juice: apple cider vinegar
- Instead of Korean chili paste (gochujang): sriracha paste, red chili paste
- Instead of Grape seed oil: sunflower oil, peanut oil
Equipment Needed
- Oven or Air‑Fryer
- Baking sheet
- Parchment paper
- Two medium bowls
- Whisk
- Two shallow bowls (or coating dishes)
- Freezer bag or food processor (optional)
- Kitchen tongs or tweezers (optional)
- Oven thermometer (optional) (optional)
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- For extra crunch, add a small teaspoon of sweet paprika powder to the cornflakes before crushing.
- A drizzle of fresh lemon juice in the mayo adds freshness that balances the heat of the gochujang.
- Using an air‑fryer yields an even lighter result, without extra oil.
Troubleshooting
The coating falls off during cooking
Ensure each piece is dry before coating and press the cornflakes firmly after the English wash.
The mayonnaise separates
Stop adding oil, incorporate a teaspoon of warm water and whisk vigorously until re‑emulsified.
The tenders remain soft
Make sure the oven was properly preheated to 230 °C and do not overcrowd the sheet.
Storage
Refrigerator: Store the tenders in an airtight container for 2 days. The mayo keeps for 3 days refrigerated.
Freezer: Uncooked tenders can be frozen for 1 month, packed separately. Thaw in the refrigerator before cooking.
Room temperature: Do not leave at room temperature for more than 2 hours (bacterial risk).
Make-Ahead Tips
- Prepare the coating (seasoned flour and crushed cornflakes) the day before and store in an airtight container.
- The gochujang mayo keeps for 3 days refrigerated; prepare it ahead of time.
Last updated: August 21, 2026
