When you want to wow your taste buds with something crispy, spicy, and packed with flavor, this Delicious Gochujang Chicken Tenders Recipe is exactly what you need. Perfect for busy weeknights or casual get-togethers, these tender strips are coated in a crunchy, golden crust and tossed in a luscious, toasty gochujang sauce that gives just the right kick. I love how this recipe elevates simple chicken tenders into an unforgettable meal that everyone will ask for again and again.
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Why You’ll Love This
This recipe nails the balance between spicy and savory with a satisfying crunch that stays crisp even after baking. It’s a brilliant way to enjoy bold Korean-inspired flavors without any deep-frying.
- Reliable Texture, Great Flavor: The dual coating of crushed cornflakes and breadcrumbs delivers a crispy bite that locks in juicy chicken.
- Crisp–Golden Finish: Baking on a wire rack ensures both sides turn perfectly golden and not soggy.
- Pantry-Friendly Ingredients: Made with staples like cornflakes, flour, and eggs, plus the homemade gochujang sauce for authentic heat.
- Weeknight Easy, Weekend Worthy: Quick to prep and full of impressive flavor—ideal any day you crave something exciting yet fuss-free.
Ingredient Snapshot
Choosing quality ingredients makes all the difference in this Delicious Gochujang Chicken Tenders Recipe. Fresh chicken, crunchy coatings, and that special homemade gochujang sauce bring everything together seamlessly.
- Chicken Tenders: Opt for organic breast tenders when possible for tenderness and flavor.
- On Everything All-Purpose Blend: This seasoning blend adds a familiar, savory backdrop — you can use my blend or create your own with garlic, onion, and poppy seeds for depth.
- Crushed Cornflakes: These add a wonderful crunch and a subtle sweetness that balances the spice.
- Gochujang Sauce: Use the homemade sauce recipe for the authentic, slightly tangy heat that defines this dish.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Delicious Gochujang Chicken Tenders Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper, then place a wire rack on top—this little step is a game changer, helping your tenders crisp all over. Toss your chicken strips with equal parts seasoning: On Everything All-Purpose Blend, smoked paprika, and sea salt. Let this sit for 5 to 10 minutes to absorb all the flavors, or even better, marinate overnight in the fridge if you plan ahead. This seasoning combination gives the chicken a subtle smoky warmth beneath the gochujang glaze.
Step 2 — Sear, Toast, or Mix
Whisk together eggs and almond milk for the wet dip. For the breading, combine crushed cornflakes, breadcrumbs, and the remaining seasoning blend in a big bowl. Mix flour and cornstarch separately for the dry coating stage. Now the fun begins: dredge each chicken tender first in the flour-cornstarch mix, then the egg wash, shaking off any extra liquid, followed by a thorough roll in the cornflake-breadcrumb mixture. Make sure each piece is evenly coated—that crunchy exterior is the hallmark of this recipe!
Step 3 — Finish for Best Texture
Arrange the coated tenders on your wire rack, spaced about an inch apart. Give them a light brush of olive oil to help achieve that gorgeous golden crust. Bake for 30 to 35 minutes, turning once halfway through if you like, until the crust is deeply golden and the chicken is cooked through. You’ll notice the aroma start to fill your kitchen—that toasty, slightly sweet scent of baked cornflakes mixed with warming spices is irresistible.
Smart Little Tips
Making these tenders just right takes a few tricks I learned from cooking for family and friends — here are the ones that really help you nail perfect texture and flavor every time.
- Doneness Cue: Chicken is done when its juices run clear and internal temperature hits 165°F; the crust should be a deep golden color.
- Temperature Trick: Let the chicken rest at room temp for 10 mins before baking for even cooking.
- Make-Ahead Move: Prep tenders coated and ready on a tray, covered in the fridge, then bake fresh just before serving.
- Avoid This Pitfall: Don’t skip the wire rack—baking directly on a pan makes the crust soggy underneath.
Serving Ideas
Finishing Touches
Once your tenders are crisped and tossed in the warm gochujang butter sauce, sprinkle over a handful of toasted sesame seeds for a nutty crunch and pretty garnish. The sauce clings perfectly, coating each tender with a glossy sheen that tempts you to dive right in. I often add a drizzle of honey or a squeeze of lime for a bright contrast depending on my mood.
Pair It With
This Delicious Gochujang Chicken Tenders Recipe pairs wonderfully with cooling sides like cucumber salad or steamed jasmine rice to balance the heat. Crisped roasted veggies and creamy coleslaw also make fantastic companions. I like to serve it alongside pickled radishes or quick kimchi for that authentic Korean flavor boost.
Easy Plating Upgrades
For casual meals, just pile the tenders on a platter with lime wedges and extra dipping sauce. But when you want to impress, plate them atop a bed of crunchy slaw or drizzle with a garlic aioli alongside a sprinkle of scallions and red chili flakes. They also make incredible tacos or sandwich fillings — I’ve even tossed them on a pizza for a fun weeknight twist!
Make-Ahead, Store & Reheat
Storing Leftovers
Keep leftover tenders in an airtight container and refrigerate for up to 3 days. They do tend to lose a bit of their crispness over time, but the flavor stays fantastic. When I save them, I always keep the sauce separate if possible—it helps maintain that crispy coating.
Freezing Tips
These chicken tenders freeze well before baking. Freeze them after coating on a tray, then transfer to a freezer-safe bag. Thaw in the fridge overnight and bake as usual. If frozen cooked, expect a slightly softer crust but still delicious. Reheat carefully to avoid drying out.
Reheating Delicious Gochujang Chicken Tenders Recipe Without Drying Out
To retain crispness, reheat in a preheated oven at 350°F or an air fryer for 5–7 minutes, turning once halfway through. Avoid microwaving if you want crunch, but if you must, cover loosely and add a splash of water to keep moisture. I’ve found that gently warming in a skillet with a bit of oil also revives the texture beautifully.
Frequently Asked Questions
Gochujang paste is a thick, fermented chili paste that’s quite intense, whereas this recipe uses a gochujang-based sauce that’s milder and more balanced with other ingredients, making it perfect for coating tenders without overpowering.
Absolutely! Substitute the all-purpose flour with gluten-free flour and use gluten-free breadcrumbs and cornflakes. The recipe adapts well without losing its signature crunch and flavor.
Yes, air frying at 375°F for about 12-15 minutes, flipping halfway, works wonderfully and results in an equally crispy texture with less time.
Fresh cucumber salad, steamed rice, kimchi, or roasted vegetables all provide great balance to the spicy, crunchy tenders. Try quick pickles to add a tangy contrast.
Final Thoughts
I can say without hesitation that this Delicious Gochujang Chicken Tenders Recipe has become a staple go-to in my kitchen. The blend of spicy, sweet, and toasty flavors wrapped in that satisfying crunch hits all the right notes. Whether you’re cooking for a busy weeknight or entertaining friends, these tenders deliver big taste with minimal hassle. Give it a try and you’ll soon be sharing it with everyone you know!
PrintPrint Recipe
Delicious Gochujang Chicken Tenders Recipe
Crispy and flavorful Gochujang Chicken Tenders baked to perfection and coated in a spicy, buttery homemade Gochujang sauce. These tenders make a perfect appetizer, snack, or main course and are garnished with sesame seeds for an extra touch of authenticity.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Korean-American
- Diet: Low Lactose
Ingredients
Chicken Tenders
- 2 lbs. organic chicken breast, cut into strips
- 2 tsps On Everything All-Purpose Blend (or homemade blend)
- 2 tsps smoked paprika
- 2 tsps sea salt
- 2 large eggs, beaten
- ¼ cup almond milk (or whole milk/plant-based milk)
- ¼ cup organic all-purpose flour
- ¼ cup cornstarch
- 2 cups organic cornflakes, crushed
- 1 cup breadcrumbs (seasoned toasted panko breadcrumbs recommended)
Sauce
- 2 Tbsps unsalted butter
- 2 cups Gochujang sauce (prepared from scratch, not paste)
- Sesame seeds, for garnish
Instructions
- Preheat and prepare: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper and a wire rack to ensure crispy cooking on both sides.
- Marinate the chicken: In a large bowl, toss the chicken strips with 1 teaspoon each of On Everything All-Purpose Blend, smoked paprika, and sea salt. Let it sit for 5-10 minutes to marinate; for best results, marinate overnight in the fridge.
- Prepare egg wash: In a separate bowl, whisk together the beaten eggs and almond milk (or your choice of milk) until well combined.
- Make the breadcrumb coating: In another large bowl, combine crushed cornflakes, breadcrumbs, and the remaining 1 teaspoon each of On Everything All-Purpose Blend, smoked paprika, and salt. Stir to mix evenly.
- Mix flour and cornstarch: On a separate plate or bowl, mix together the cornstarch and all-purpose flour for the initial coating of chicken.
- Coat the chicken: Dip each chicken strip first into the flour-cornstarch mixture, then into the egg wash, and finally toss it in the breadcrumb mixture until fully coated. Place the coated chicken tenders side by side on the prepared baking sheet about an inch apart. Repeat until all tenders are coated.
- Bake the chicken: Lightly brush or spray the tops of the chicken tenders with olive oil or cooking spray to help crisp them up. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the coating is golden and crispy.
- Prepare the sauce: While the chicken bakes, melt the unsalted butter in a medium 10-inch skillet over medium-high heat. Add the Gochujang sauce and bring it to a boil, then reduce heat to low-medium and simmer for 2-3 minutes, stirring occasionally.
- Toss chicken in sauce: Once the tenders are baked, add them to the skillet with the sauce and toss lightly to coat all the pieces evenly.
- Garnish and serve: Sprinkle sesame seeds over the coated chicken tenders. Serve with your favorite condiments or enjoy on salads, sandwiches, tacos, or pizza.
Notes
- For authentic flavor, use the recommended On Everything All-Purpose Blend or create your own with sesame seeds, garlic powder, onion powder, and sea salt.
- If preferred, you can substitute almond milk with whole milk or your favorite plant-based milk.
- Marinating the chicken overnight in the fridge enhances flavor and tenderness.
- Using a wire rack on the baking sheet allows air circulation to crisp both sides of the tenders.
- If you don’t have Gochujang sauce, follow a Gochujang sauce recipe to make it from the paste before using in this recipe.
- Lightly brushing the tenders with olive oil before baking ensures a crispier coating.
- These tenders can be served as a snack, appetizer, or main course depending on portion size.
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