Fried Chicken Tenders

Ingredients

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

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.
Add the beaten egg to the buttermilk and chicken mixture.
Mix together the flours, baking powder, herbs, spices and sesame seeds.
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.
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.
While the tenders are still hot, drizzle with honey.
Gently toss the chicken and serve with the dipping sauce

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