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Tender, Tasty Tapas with Black Garlic Mayo
Crowd-pleasing dukkah-crusted chicken tenderloins with zesty black garlic mayo. Share with friends as a tapas plate or fold them in a wrap with salad.
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Black Garlic Mayo with Chicken Tenderloins
Classic Pairings with a Twist
Chicken tenderloins, often referred to simply as “tenders,” are a specific cut of chicken meat. They are thin elongated strips that are attached to the underside of the chicken breast. Tenderloins are known for their tenderness and mild flavour compared to other parts of the chicken, making them a popular choice for many recipes.
Chicken and Dukkah: Because of there mild flavour, tenderloins are ideal for coating in dukkah to add a little crunch and a burst of flavour. This enchanting medley of aromatic spices, toasted nuts, and seeds embodies Middle Eastern culinary tradition, renowned for its rich, earthy flavours and delightful crunchy texture. Dukkah is a versatile seasoning and a beloved condiment that adds depth and character to a wide range of dishes.
Chicken and Mayo: This favourite combination has stood the test of time; the timeless duo remains a versatile and satisfying choice enjoyed by all.
Black Garlic and Mayo: Incorporate black garlic into the zesty mayo, and you’ll infuse the dish with a delightful blend of sweet, savoury, and umami flavours, guaranteed to delight your tastebuds. Black garlic’s unique, molasses-like richness pairs beautifully with the creamy, velvety texture of mayonnaise.
Use as a dipping sauce for crispy chicken tenderloins, a spread for gourmet sandwiches, or a drizzle over roasted vegetables. OR try swapping the black garlic mayo in a previous recipe…
Smashed potatoes with black garlic mayonnaise.
Black Garlic Mayo
Sharing Plates V’s Tapas
The tradition of tapas is believed to have originated in Spain. They are often served in small portions and are typically enjoyed with drinks at bars to encourage socializing and conversation.
“Sharing Plates”, as we call them in Australia, are a popular feature on many hotel and restaurant menus, offering a social and interactive approach to dining. These shared dishes are designed to bring people together, encouraging conversation and a sense of togetherness as friends and family gather around the table. The concept goes beyond the traditional individual servings, fostering a communal dining experience where everyone can partake in a variety of flavours and textures.
Creating your own sharing plates is an easy way to entertain without the fuss. The key is to offer a variety of flavours, textures, and ingredients to satisfy different tastes. Begin with black garlic mayo with chicken tenderloins, then incorporate other bites to encourage your guests to unwind with a drink and savour the moment. Consider options like meatballs, sweet potato fries and roasted vegetables, all can be enjoyed with black garlic mayo. A selection of bread, olives and almonds is an easy addition.
‘Sharing plates’ are not just about the food; they also promote a sense of friendliness, making dining an engaging and social affair where stories are shared, bonds are strengthened, and unforgettable moments are created.
Black Garlic Mayo with Chicken Tenderloins
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Black garlic mayo with chicken tenderloins
Equipment
- sharp knife and chopping board
- mixing bowl and fork
- zester
- shallow frying pan
- oven tray and baking paper
- serving platter
Ingredients
- 500 gms chicken tenderloins
- 1/2 cup dukkah
- 1/2 cup panko crumbs
- olive oil for frying
- 1/2 cup mayonnaise
- 1 zest of lime
- 3 cloves black garlic
- pinch cayenne peper
- chives finely sliced
Instructions
Black garlic mayo
- finely dice black garlic cloves with a knife, then smash them a little with a fork on the chopping board
- blend mayonnaise with chives, lime zest, and cayenne pepper then gently stir in black garlic
Chicken tenderloins
- remove tendon or sinew from chicken, then cut in half diagonally down the tenderloin
- mix dukkah and panko crumbs together on a flat plate
- coat tenderloins in the dukkah mixture, pressing firmly on all sides
- heat oil in pan, lightly fry tenderloins in batches, turning to ensure all sides are very lighly browned
- place on oven tray lined with baking paper and bake 180C 10 – 15 mins
- serve on a platter with black garlic mayo
Notes
Black Garlic Mayo with Chicken Tenderloins
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TOP TIPS: for black garlic mayo with chicken tenderloins
Remove the white tendon in the tenderloins, if the butcher hasnt already done so. Whilst not dangerous to eat, it does become tough and unpleaseant to chew when cooked.
Lightly stir the black garlic into the mayo leaving a marbled look. Too much stirring will cause the mayo to become grey. It will not alter the delicious flavour, but the grey appearance is slightly off putting.
The traditional coating of flour egg and crumbs is an option if you prefer, however I find the dukkah and panko mix sticks nicely to the chicken and doesnt flake off when fried. However do leave the chicken in its packet until ready to use, to ensure it doesnt dry out.
Take care not to over cook the tenderloins as they are quite thin. A gently fry will crisp up the dukkah coating, and a few minutes in the oven will ensure they are cooked all the way through.
Black garlic mayo can be made ahead of time and stored in the fridge until ready to use. It will keep in the fridge for up to a month.
 Black Garlic Mayo with Chicken Tenderloins Recipe
Are chicken tenders just chicken breasts?
Chicken tenderloins come from a specific muscle under the chicken breast called the pectoralis. The pectoralis is a small elongated muscle that runs along the inner side of the breastbone. It is known for its tenderness, which is why chicken tenderloins are prized for their soft texture and mild flavour compared to other parts of the chicken.
Black Garlic Mayo with Chicken Tenderloins
Are chicken tenders healthy?
They are low in fat and an excellent source of lean protein. Chicken tenderloins contain essential vitamins and minerals such as B vitamins (particularly B3 and B6), which play roles in metabolism and energy production, as well as selenium, which acts as an antioxidant and supports immune function.
What are the rules for eating tapas?
While there are common practices for enjoying tapas or sharing plates, there are no strict rules. They are usually small portions of food meant to be shared and can be eaten with toothpicks or forks. Still, it’s also very acceptable to eat tapas with your hands. It’s not about rushing through a meal but instead savouring the experience of trying new and exciting flavours and textures.
Is it ok to eat black garlic every day?
Incorporating black garlic into your daily diet can be a flavourful and potentially beneficial addition. Black garlic is rich in antioxidants, particularly compounds like S-allyl-cysteine and allicin. These antioxidants may help protect cells from oxidative damage. The suggested dosage is 3-5 grams. As with any dietary choice, it’s essential to listen to your body and adjust your consumption based on your preferences and how your body responds.
You can use it as a seasoning or condiment in dishes like salad dressings, marinades, mayonnaise, and sauces or as a topping for various foods.
Conclusion
Black Garlic Mayo with Chicken Tenderloins
Dukkah-crusted tenderloins are so very versatile, I have used them in wraps, popped them in lunch boxes and served them on a warm night with a fresh salad. However, they remain a family favourite just simply dipped in black garlic mayo and served with hot chips.
As a fan of relaxed gatherings, I love setting out a selection of shared plates for family and friends to gather around. The beauty of black garlic mayo is its compatibility with a wide range of dishes, making it the perfect condiment to accompany many delectable treats.
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