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Southern fried chicken tenders with Gochujang hot mayo dipping sauce

Fried Chicken Tenders 

By Lance Rosen

4 serves

4 serves

30 mins

30 mins

10 mins

10 mins

The Bare Bird Tenderloins
The Bare Bird - Chicken Tenderloins Tray


12 The Bare Bird tenderloins

600ml buttermilk

3 tbsp salt

1 egg, beaten

2 heaped c flour

2 tbsp corn flour

1 tbsp black sesame seeds (from an Asian grocer)

1 tsp baking powder

1 tbsp sweet paprika

1 tsp salt

1 tsp garlic powder

1 tsp dried oregano

½ tsp white pepper

Sunflower oil for frying (or vegetable/nut oil of your choice)

5 stems of spring onion, cut into thumb sized lengths

2 tbsp honey

1 small bottle (300g) Kewpie mayo (or brand of your choice)

80g Gochujang (Korean) hot sauce (or more to taste)

1 tsp sesame oil


  1. Mix the mayo, hot sauce and sesame oil together to make the dipping sauce. Mix buttermilk and salt together to make a brine. Place the tenderloins in the brine and soak for 30-60 minutes.
  2. Add the beaten egg to the buttermilk and chicken mixture.
  3. Mix together the flours, baking powder, herbs, spices and sesame seeds.
  4. Lift the tenders out of the buttermilk one at a time and place in the flour mixture. Press the flour mixture hard on to the tenders.
  5. Heat the oil in a pot or frying pan with high sides, shallow fry the tenders turning once or twice until they are golden. Remove tenders from oil and place them in a bowl on top of the spring onions.
  6. While the tenders are still hot, drizzle with honey.
  7. Gently toss the chicken and serve with the dipping sauce

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