Korean Fried Chicken Tenders

We all have THOSE days.

When you’ve had enough of your job, aren’t in the mood to write that final paper due in two days, or are simply bored with your daily routine.

Actually, I experienced just such a day not too long ago; the question is, what is one supposed to do on such a day?

Cook up a batch of crispy chicken strips. But don’t expect your emotions to be eased by a few soggy “oven-baked” chicken tenders. You should get some chicken tenders that have been DOUBLE-DIPPED in buttermilk and then FRIED.

Have a chicken tender, I say! These Korean fried chicken tenders are double-dipped in buttermilk and flour for an extra crunchy coating. The Korean chili powder adds a nice kick and completes the taste profile. What about the gochujang sauce for dipping? And that’s pretty cool, too.



  • 2 chicken breasts, cut into 15 tenders
  • 1 ½ cups of flour
  • 3 tablespoons of Korean chili powder
  • 2 tablespoons of soy sauce
  • 1 tablespoon of dijon mustard
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • Enough buttermilk to coat the chicken
  • Vegetable oil


  • 2 tablespoons of gochujang paste
  • 2 teaspoons of dijon mustard
  • 1 teaspoon of soy sauce
  • 1 teaspoon of honey
  • ½ teaspoon of sesame oil


  1. The chicken tenders should be tossed into a medium-sized basin first. Fill the basin with enough buttermilk to completely cover the chicken.
  2. Mix in some soy sauce and Dijon mustard. Completely mix and set aside for 20 minutes. In the meantime, whisk together the flour, Korean chili powder, salt, and pepper in a wide, shallow dish.
  3. The oil should be heated over moderate heat. A chopstick inserted into the oil should sizzle when it is hot enough to begin frying.
  4. Coat each piece of chicken tender in the flour mixture. The next step is to re-buttermilk the chicken tender. Repeat the dredging process with the flour mixture, then carefully drop it into the hot oil. Fry the chicken until it reaches a golden color. Take out and set on a cooling rack above a baking sheet.
  5. To cook the remaining chicken, repeat steps (2) and (3). After the chicken has been fried, make the dipping sauce by combining gochujang, soy sauce, agave, sesame oil, and dijon mustard.
  6. Immediately serve, perhaps with some French fries if you’re feeling very decadent.

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