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 Lilydale Free Range 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
