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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
- Place the head of garlic in tinfoil, add a touch of oil and place in the oven at 180c for 1 hour.
- Mix the breadcrumbs with the salt and cumin powder, place in a shallow dish Beat the egg with the milk in another dish.
- Gather the chicken tenders and roll in the flour, followed by the egg, followed by the breadcrumb. Repeat this process and set them aside.
- Mix the polenta, paprika, chilli and season with some salt in a small bowl.
- 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.
- 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.
- 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.
- As its blending, slowly pour in the oil until a stable mayonnaise is created.
- 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.