Fried Chicken with Gochujang Mayo - James Martin Chef

Ingredients

• 1 x 1.8kg chicken, portioned into 8
• 450ml buttermilk
• 200g plain flour
• 50g cornflakes crushed
• 1 tbsp paprika
• 2 tsp onion salt
• 1 tsp black pepper
• ½ tsp celery salt
• ½ tsp dried sage
• ½ tsp garlic powder
• ½ tsp ground allspice
• 1 tsp dried oregano
• 1 tsp dried marjoram
• Vegetable oil for frying
• 3 egg yolks
• 1 tbsp Dijon mustard
• 1 tbsp gochujang paste
• 200ml vegetable oil
• 1 lime, zest and juice
• A few sprigs of mint and coriander, chopped
• 2 jalapenos, sliced
• A few sprigs of mint, chopped
• A few sprigs of coriander, chopped