Korean Fried Chicken Tenders

Korean Fried Chicken Tenders

Korean Fried Chicken Tenders:

when you’re sick of going to work, truly not feeling the two days away from the final paper,  Make a batch of Korean Fried Chicken Tenders . or you’re just plain weary of your daily routine. I recently experienced such a day, so what should I do then?

But a few limp, “oven-baked” chicken tenders won’t make your problems go away. Double-dipped buttermilk-fried chicken tenders are what you need.No, you need KOREAN fried chicken tenders double-dipped in buttermilk. What’s that, too? You mention gochujang dipping sauce. I don’t mind at all.

Before you mock me for ruining your diets and damaging your arteries, let me ask you: Is there anything more therapeutic than going back in time? You would enter a restaurant with your family and order the chicken fingers and French fries without even giving the kids’ menu a second glance.

Diets or concerns about whether the most recent gastropub you chose for lunch is sufficiently hip did not influence your culinary selections. The reason you couldn’t manage to find a green crayon to properly design a flower on the paper-covered table top of your favorite chicken finger restaurant was your main worry throughout mealtimes.

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So, by all means, have a chicken tender! For an extra crunchy coating, these Korean fried chicken tenders are twice-dipped in flour and buttermilk. Korean chili powder adds a delicious heat and balances the flavors. The dipping sauce made from gochujang? It’s also quite fantastic.



▢2 chicken breasts


▢2 tablespoons soy sauce

▢1 tablespoon dijon mustard

▢1 ½ cups flour

▢3 tablespoons Korean chili powder

▢1 teaspoon salt

▢½ teaspoon pepper

▢Vegetable oil 


▢2 tablespoons gochujang paste

▢1 teaspoon soy sauce

▢1 teaspoon honey

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▢½ teaspoon sesame oil

▢2 teaspoons dijon mustard


  1. Put the chicken tenders in a medium bowl to start. Pour in enough buttermilk to completely cover the chicken in the basin. Dijon mustard and soy sauce should be added. Stir well  for 25 minutes. In the meantime, combine the flour, salt, pepper, and Korean chili powder in a shallow dish.
  2. Oil heating at a medium-high temperature. You can begin frying when a chopstick is put into the oil sizzles.
  3. Each chicken tender should be fully coated with the flour mixture. After that, re-dunk the chicken tender in the buttermilk. Repeat the second dredging in the flour mixture before placing the object gently in the heated oil. Take off and set on a cooling rack over a baking sheet.
  4. With the remaining chicken pieces, repeat the double-dipping, dredging, and frying procedures. After the chicken has finished frying, make the dipping sauce by combining the gochujang, soy sauce, agave, sesame oil, and dijon mustard. Serve right away, perhaps with some French fries if you’re feeling very indulgent.


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