Chicken Tenderloins with Creamy Dip

chicken tenderloins.jpg

Prep: 15 mins | Cook: 25 mins | Serves: 4


2 ½ cups panko breadcrumbs 
1 Tsp. dried italian herbs
700g skinless chicken breast fillets
1/2 cup buttermilk 
1 Tsp. sweet paprika
Micro herbs, to serve
Lemon wedges, to serve

Dipping Sauce:
1/3 cup dour cream
1 Tbsp. finely chopped flat leaf parsley leaves
2 Tsp. dijon mustard 
1 Tbsp. lemon juice
Sea-salt flakes and freshly ground black pepper, to Season


1. Combine dipping sauce ingredients in a medium bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.

2. Combine breadcrumbs and italian herbs in a large bowl.

3. Cut chicken into thin strips and transfer to a large bowl. Add buttermilk and paprika and toss to coat. Shake off excess liquid and coat each piece of chicken in breadcrumb mixture. Arrange in a single layer on an oven tray lined with baking paper.

4. Bake at 200°C for 10 minutes. Remove from oven and turn. Bake for a further 10 minutes until cooked through. Turn and bake a further 5 minutes or until cooked through. Serve hot with dipping sauce.