Cornflake-Crusted Buttermilk Chicken Tenders – Red Boat Fish Sauce

Ingredients

• 1 ½ lbs chicken tenders (6-8 pieces)
• 1 cup buttermilk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon sugar
• ½ teaspoon bouillon powder
• Pinch of cayenne pepper (optional)
• 4 cups cornflakes, crushed (think panko texture)
• ½ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon of umami salt
• 2 large eggs
• ½ cup mayonnaise
• ¼ cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon fish sauce
• 1 teaspoon rice vinegar
• ½ teaspoon chili flakes (optional, but highly recommended!)
• Salt to taste
• 2 sheets roasted seaweed, crumbled
• ½ tablespoon Red Boat Umami Salt (or sub bouillon powder)
• 1 teaspoon sugar
• 1 tablespoon toasted sesame seeds