Crumbed chicken tenderloins with Creole ravigote sauce

20 mins Prep
20 mins Cook
4 Serves

Chicken tenderloins are fabulous crumbed, and this zesty mix-and-serve Creole ravigote sauce is a twist on a French classic.

Adam’s tip: The secret to a good crumb? Add flavour into each of the three core elements: flour, egg and breadcrumbs.

For the Chicken

  • 500g chicken tenderloins
  • 1 cup plain flour
  • 1 tbsp smoked paprika
  • Salt and pepper, to season
  • 2 eggs
  • 1 tsp Tabasco
  • 1 cup dry breadcrumbs
  • 1 tbsp finely chopped parsley
  • Grated zest of ½ lemon
  • 1 cup vegetable oil, for frying
  • Lemon wedges, to serve
  • Butter lettuce leaves, to serve

Creole ravigote sauce

  • Juice of ½ lemon
  • 6 cornichons, roughly chopped
  • 1 tbsp baby capers, roughly chopped
  • 1 tsp prepared horseradish
  • 1 tsp Dijon mustard
  • 1 tsp Tabasco
  • 1 cup whole egg mayonnaise
  • 2 tsp finely chopped tarragon
  • 2 tsp finely chopped chives
  • 2 tsp finely chopped parsley
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  1. For the Creole ravigote sauce combine all the ingredients together and set aside.
  2. Combine the flour and paprika in a bowl or tray and season with salt and pepper. In a separate bowl or tray, beat the eggs with the Tabasco and season with salt and pepper. In a third bowl or tray, combine the breadcrumbs, parsley and lemon zest and season well with salt and pepper.
  3. Heat a medium frying pan over medium heat and add the oil. Dip the chicken tenderloins into the flour, then the egg and then the breadcrumbs and shallow fry in batches until golden brown. Drain on a wire rack, season with salt and serve with the sauce, lemon wedges and some lettuce leaves.
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