Gordon Ramsay’s cornflake chicken sliders are chicken breast halves coated in crushed cornflakes and fried for 2 minutes per side, stacked in brioche buns with a gochujang mayo, cucumber ribbons and a fish sauce-lime dressing. The whole thing takes 10 minutes and the crunch is louder than any breadcrumb.
This recipe is from Ramsay in 10, where he says “once you’ve tried the crunch and flavour of cornflake-coated chicken, you might never go back to breadcrumbs.” In the YouTube video he explains why he uses breast for this slider specifically: “On a breast it needs help. There’s no fat in there.” The cornflake shell does the job that fat does in a thigh, keeping the chicken protected and moist during frying.
The difference between this and regular breaded chicken is the single dredge. Ramsay says “in America they dredge their chicken two or three times to get that crunch, but here just dredge it once.” Cornflakes are already so crispy that a single coat gives you more crunch than a double-dredged flour coating.
Gordon Ramsay Cornflake Chicken Sliders with Gochujang Mayonnaise
Course: DinnerCuisine: Korean-inspiredDifficulty: Easy4
servings5
minutes5
minutes460
kcal10
minutesFrom Ramsay in 10. Chicken breast halves coated in crushed cornflakes and shallow fried, served in brioche buns with a spicy gochujang mayo, cucumber ribbons dressed in fish sauce and lime, and a crunchy peanut-crusted bun lid.
Ingredients
- For the Chicken:
2 skinless chicken breasts, halved horizontally
65g cornflakes, crushed to the size of panko crumbs
3 eggs, beaten
4 tbsp plain flour
Chilli flakes
Vegetable oil, for shallow frying
Sea salt and freshly ground black pepper
- For the Gochujang Mayonnaise:
3 tbsp mayonnaise
2 tbsp gochujang chilli sauce
Zest and juice of 1 lime
- For the Cucumber Salad:
½ cucumber
2 spring onions, sliced on a bias
Small handful of coriander leaves
2 tbsp fish sauce
Zest and juice of 1 lime
- For the Sliders:
4 brioche burger buns
4 Little Gem lettuce leaves
100g roasted peanuts, crushed (optional)
3 tbsp crispy fried onions (optional)
Directions
- Make the gochujang mayo: Mix the mayonnaise, gochujang and lime zest and juice in a bowl. Set aside.
- Prep the chicken: Season the breast halves with salt, pepper and a pinch of chilli flakes.
- Set up the coating: Season the flour with salt and a pinch of chilli flakes in one bowl. Beat the eggs in a second bowl. Do not season the eggs. Crush the cornflakes to the size of panko crumbs in a third bowl, season with salt, pepper and a few chilli flakes.
- Coat the chicken: Dip each piece into the flour, shake off the excess. Into the egg, shake off the excess. Press into the cornflakes, pushing them on firmly. One dredge only.
- Fry: Heat a 2cm depth of oil in a large frying pan over medium-high heat. Lay the chicken away from you and fry for 2 minutes on each side until golden and crispy. Drain on kitchen paper.
- Make the cucumber salad: Peel the cucumber into ribbons with a speed peeler, discarding the seeds. Toss with the spring onions, coriander, fish sauce, lime zest and juice.
- Assemble: Split the buns. Spread gochujang mayo on the bottom halves. If using the peanut crunch, spread a little mayo on the outside of the top halves and dip into the crushed peanuts and crispy fried onions. Lay lettuce on the bottom, then cucumber salad, then the crispy chicken. Top with a little more sauce and close the bun.
Notes
- From Ramsay in 10. Ramsay’s tip: don’t season the eggs as it turns them grey. Single dredge only for cornflakes. Press the cornflakes firmly onto the chicken before frying. Remove cucumber seeds to prevent the sandwich going watery.
FAQs
Why does Ramsay use breast instead of thigh for these sliders?
The opposite of his fried chicken sandwich where he uses thigh. For sliders he says “the breast is perfect for this particular slider” because the cornflake coating does the work that fat does in a thigh. It seals the breast and keeps it moist through the quick 2-minute fry.
Thigh would work but it’s too thick for a slider. Halving the breast horizontally gives you a thin, even piece that cooks fast and fits the bun.
Why only one dredge when other recipes use two or three?
Ramsay explains this in the video: “In America they dredge their chicken two or three times to get that crunch, but here just dredge it once.” Cornflakes are already much crunchier than flour or breadcrumbs, so a single coat gives you more texture than a double-dredged flour coating.
Pressing the cornflakes on firmly before frying is what makes the single dredge work. Push them into the surface so they bond to the egg.
Why should you not season the eggs?
A small detail from the video that makes a real difference. Ramsay says “don’t season the eggs, it turns them grey.” The salt draws out moisture and discolours the egg wash. Season the flour and the cornflakes separately instead. Each layer gets its own seasoning that way.
What is gochujang and where do you buy it?
A Korean fermented chilli paste. It’s sweet, spicy and savoury all at once, and Ramsay says the flavour is “incredible.” You’ll find it in the Asian aisle of Tesco, Sainsbury’s or any Asian grocery. It keeps for months in the fridge once opened.
If you can’t find it, mix sriracha with a teaspoon of honey and a dash of soy sauce. It’s not the same fermentation depth but it gets you close.
Why remove the cucumber seeds?
Ramsay’s tip from the video: “The seeds turn the sandwich watery.” Peel the cucumber into ribbons with a speed peeler and stop when you hit the seedy core. The ribbons sit flat in the slider and add crunch without making the bun soggy.
The fish sauce and lime dressing on the cucumber is the Southeast Asian touch that makes this slider different from every other fried chicken sandwich. It brings acid and salt without heaviness.
Can you make the peanut-crusted bun tops?
This is Ramsay’s “next level” optional step. Spread a thin layer of gochujang mayo on the outside of the top bun, then press it into a bowl of crushed roasted peanuts and crispy fried onions. The bun itself becomes crunchy on top.
He says “it looks and tastes great, but you can leave this step out if you are in a hurry.” If you have the extra 30 seconds, do it. The contrast between the soft inside and crunchy outside of the bun is worth it.
