Black garlic mayo with chicken tenderloins
dukkah crusted chicken tenderloins served with black garlic mayo
Servings: 4
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
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.