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

INGREDIENTS

• 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

• 2 tsp finely chopped parsley
• 2 tsp finely chopped chives
• 2 tsp finely chopped tarragon
• 1 cup whole egg mayonnaise
• 1 tsp Tabasco
• 1 tsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tbsp baby capers, roughly chopped
• 6 cornichons, roughly chopped
• juice of ½ lemon

METHOD

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.

Serves 4

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

For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: chicken that's raised better, tastes better. Today, our commitment to quality and to the welfare of our chickens is what sets us apart.

We work hard to raise Australia's favourite free range chicken. But that kind of devotion makes all the difference.

From our farm to your plate. Where the finest ingredients transform into memorable dishes.

Lilydale. Dedication you can taste.

This recipe is from episode one of Good Food Kitchen season 2, screening on 9Now.