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Ingredients

Serves 4

For the chicken tenders:

  • 4 chicken breasts, sliced into long tenders
  • 50g breadcrumbs
  • 100g plain flour
  • 1 egg
  • 100 ml milk
  • 1 tbsp cumin
  • Pinch of fine salt
  • 2 tbsp veg oil

 
For the wedges:

  • 4 peeled large rooster potatoes, cut into wedge shapes
  • 4 tbsp polenta or dried breadcrumbs
  • 1tbsp smoked paprika
  • 1tsp chilli powder (optional)
  • 100 ml veg oil

 
For the garlic mayo:

  • 400ml sunflower oil
  • 1 head of garlic
  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • Juice of ½ a lemon
  • 50g piece parmesan cheese
  • bunch chives, chopped
     

Method

  1. Place the head of garlic in tinfoil, add a touch of oil and place in the oven at 180c for 1 hour.
  2. Mix the breadcrumbs with the salt and cumin powder, place in a shallow dish Beat the egg with the milk in another dish. 
  3. Gather the chicken tenders and roll in the flour, followed by the egg, followed by the breadcrumb. Repeat this process and set them aside.
  4. Mix the polenta, paprika, chilli and season with some salt in a small bowl.
  5. Place the wedges in some boiling water simmer for 2 minutes until the outer layer softens slightly, remove, drain and allow to dry for one minute under a cloth. Add the polenta mix and toss, fire onto a preheated tray with the oil and cook at 180c for 20 to 25mins until crispy and golden.
  6. Heat a frying pan with the vegetable oil over a medium heat and cook the tenders on both sides until golden brown. If unsure use a probe to check the core temperature or stick a skewer in the middle to see if the juices run clear.
  7. Remove your garlic and squeeze the roasted pulp into a blender, add the mustard, egg yolk, lemon juice and some salt, blend at a slow speed.
  8. As its blending, slowly pour in the oil until a stable mayonnaise is created.
  9. To assemble, place the tenders on the plate along with the wedges, cover the wedges in the mayonnaise. Grate some parmesan over the mayonnaise and finish with chopped chives. Serve with a green salad.