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Cornflake-Crusted Buttermilk Chicken Tenders
Rated 5.0 stars by 1 users
Category
Meals
Cuisine
American
Crunch. Sweet. Umami. Magic. This is not your average chicken tender. We’re talking juicy, buttermilk-marinated tenders coated in a ridiculously crispy cornflake crust, drizzled with a finger-licking fish sauce honey mustard glaze, and crowned with a homemade furikake-inspired topping that will have you sprinkling it on everything in sight (and then licking each finger because it’s oh-so-good!) Let’s get into it!
Recipe Source: Sylvia Nguyen from Nguyen Food Stall.
Ingredients
- 1 ½ lbs chicken tenders (6-8 pieces)
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon bouillon powder
- Pinch of cayenne pepper (optional)
- 4 cups cornflakes, crushed (think panko texture)
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
-
½ teaspoon of umami salt
- 2 large eggs
- ½ cup mayonnaise
- ¼ cup honey
- 2 tablespoons Dijon mustard
-
1 tablespoon fish sauce
- 1 teaspoon rice vinegar
- ½ teaspoon chili flakes (optional, but highly recommended!)
- Salt to taste
- 2 sheets roasted seaweed, crumbled
- ½ tablespoon Red Boat Umami Salt (or sub bouillon powder)
- 1 teaspoon sugar
- 1 tablespoon toasted sesame seeds
For the Chicken
For the Cornflake Crust
For the Fish Sauce Honey Mustard Glaze
For the Furikake Crunch
Directions
Marinate the Chicken
In a bowl, whisk together buttermilk and spices. Add the chicken tenders, making sure they’re fully coated. Cover and refrigerate for at least 1 hour (or overnight for max juiciness!).
Prep the Crust
Crush your cornflakes—big enough to stay crispy, but not so big they won’t stick. Set up a dredging station: one bowl with flour with spices, another bowl with whisked eggs; and a third bowl with crushed cornflakes.
Coat and Cook the Tenders
Heat oil in a large pan to 350°F (or preheat the oven to 425°F for a baked version). Remove chicken from the marinade, letting excess drip off. Dredge in flour, dip in eggs, then coat in cornflakes, pressing gently to adhere. Fry in batches for 3-4 minutes per side until golden brown and crispy (or bake for 20 minutes, flipping halfway through). Transfer to a wire rack to keep the crunch alive.
Make the Glaze
While the tenders cook, whisk together honey, mayo, Dijon mustard, fish sauce, rice vinegar, and chili flakes in a small bowl. Taste—if you’re not already obsessed, adjust seasoning to your liking.
Make the Furikake Crunch:
In a food processor, blend crumbled seaweed, umami salt, and sugar. Empty into a small bowl and add toasted sesame and stir until evenly mixed. (Try not to eat it all before it hits the chicken!)
Assemble and Serve
Drizzle the crispy tenders with the fish sauce honey mustard glaze while they’re still hot and shower them with the furikake crunch. Serve immediately with extra umami honey mustard for dipping.
