Crumbed Chicken Tenderloins with Creole Ravigote Sauce | Lilydale Free Range

Ingredients

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