Gordon Ramsay reckons the use of cornflakes might be a revelation for people. “Once you’ve tried the crunch and flavour of cornflake-coated chicken, you might never go back to breadcrumbs,” he writes in the introduction to this recipe pulled from his new cookbook Ramsay in 10.

“And to take the crunch factor up to the next level, I dip the buns into a combination of crispy fried onions and roasted peanuts. It looks and tastes great, but you can leave this step out if you are in
a hurry.”

The cookbook is a spin-off from the super-famous British chef’s Youtube series of the same name, and sees Ramsay create recipes that are quick and easy to achieve. One way he nails big flavours is by using condiments and jar sauces. This dish includes gochujang, or Korean chilli sauce, which is a sweet, savoury and spicy fermented condiment easily found in tubs in Asian grocers. “It’s also optional, but I really love the kick,” says Ramsay.

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Of course, it would be remiss of us to talk about Ramsay making a sandwich and not mention the “idiot sandwich” incident. You’d be forgiven for thinking this was a real show and not a spoof by James Corde, Julie Chen and the notoriously shouty celebrity chef. It spawned a world of memes and “bread” earmuffs – which, like the gochujang, fried onions and roasted peanuts, are optional when making these sliders.

Cornflake chicken sliders with gochujang mayonnaise
Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes

65g (2 cups) cornflakes
2 skinless chicken breasts
3 eggs
4 tbsp plain (all-purpose) flour
Vegetable oil, for frying
1 cucumber
2 spring onions (scallions)
Small handful of coriander leaves
2 tbsp fish sauce
Zest and juice of 1 lime
100g (⅔ cup) roasted peanuts, crushed (optional)
3 heaped tbsp crispy fried onions (optional)
4 brioche burger buns
4 little gem lettuce leaves
Sea salt

For the gochujang mayonnaise
2 tbsp gochujang chilli sauce
3 tbsp mayonnaise
Zest and juice of 1 lime

Start by making the gochujang mayonnaise: put all its ingredients for it into
a bowl and mix together until thoroughly combined. Set aside.

Crush the cornflakes in a bowl until they’re just bigger than breadcrumbs. Slice the chicken breasts in half horizontally so you have four thin pieces of chicken. Crack the eggs into a wide, shallow bowl and beat with a fork. Put the flour into a similar bowl and season with a little salt. Put the crushed cornflakes into a third bowl. Dip the chicken first into the seasoned flour, then the egg and finally the cornflakes.

Place a large frying pan (skillet) over a medium–high heat and pour in a 2cm depth of oil. When hot, add the chicken pieces and cook for 2 minutes on each side. Drain on kitchen paper (paper towel).

Slice the cucumber into ribbons using a speed peeler, and roughly chop the spring onions. Place in a bowl with the coriander leaves, fish sauce, lime zest and juice and toss together. If using the crushed peanuts and crispy fried onions, combine them in a bowl. Split the buns in half and lay them out. Spoon a dollop of the gochujang mayonnaise onto the bottom halves and spread a little on the outside of the tops. Dip the tops into the peanut mixture (if using).

Put the lettuce leaves on top of the mayonnaise inside the buns, followed by some of the cucumber salad and the crispy chicken. Put the bun lids on top before serving.

This recipe is from Ramsay in 10 by Gordon Ramsay, Hachette Australia. $49.99, out October 12. Buy it here.

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