Lemon and paprika chicken tenders with Cajun remoulade
Crispy fried chicken is an ever-popular item on restaurant menus, and these tenders flavoured with Greenfields’ lemon pepper coating, smoked paprika and Cajun seasoning are a guaranteed winner. They’re served alongside Cajun remoulade, a Louisiana mayonnaise-style sauce spiked with mustard, paprika, hot sauce and more Cajun seasoning. A guaranteed crowdpleaser.
Ingredients
Metric
Imperial
- 600g of chicken breast, cut into thick strips
- 300ml of buttermilk
- 1 tsp Greenfields Smoked Paprika
- 1 tsp Greenfields Cajun Seasoning
- 1 lemon, juiced
- vegetable oil, to deep-fry
- cornichons, finely chopped, to garnish (optional)
- finely chopped chives, to garnish (optional)
- 2 lemons, halved and cut sides charred, to serve (optional)
Remoulade
- 1 egg yolk, at room temperature
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 garlic clove, finely grated
- 1/2 tsp Greenfields Cajun Seasoning
- 1/2 tsp Greenfields Smoked Paprika
- 1 tsp Tabasco
- 1 tbsp of lemon juice
- 200ml of vegetable oil
- parsley leaves, to garnish
Coating
- 200g of plain flour, seasoned with salt and pepper
- 80g of cornflour
- 2 1/2 tsp Greenfields Lemon Pepper Coating
- 1 1/2 tsp Greenfields Smoked Paprika
- 1 1/2 tsp Greenfields Cajun Seasoning
- 3 eggs
- 2 tbsp of whole milk
Method
Put the chicken in a bowl and season lightly with salt. Mix in the buttermilk, spices, lemon juice and some pepper. Mix well, cover and leave to marinate for at least 20 minutes (or up to 24 hours)
- 600g of chicken breast, cut into thick strips
- 300ml of buttermilk
- 1 tsp Greenfields Smoked Paprika
- 1 tsp Greenfields Cajun Seasoning
- 1 lemon, juiced
Meanwhile, make the remoulade. Put the egg yolk, both mustards, garlic, spices, Tabasco and lemon juice in a bowl and whisk to combine. Whilst continuously whisking, slowly drizzle in the oil until the mixture emulsifies into a thick, glossy sauce. Season to taste with salt and pepper, adding more heat or acidity to your liking. Cover and leave in the fridge until ready to serve
- 1 egg yolk, at room temperature
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 garlic clove, finely grated
- 1/2 tsp Greenfields Cajun Seasoning
- 1/2 tsp Greenfields Smoked Paprika
- 1 tsp Tabasco
- 1 tbsp of lemon juice
- 200ml of vegetable oil
To make the coating, combine all the dry ingredients in one bowl and beat the eggs and milk together in another. Remove the chicken from the buttermilk, letting any excess drip off, then dredge each piece in the flour, pressing it all over so it adheres well. Dredge in the egg, then return to the flour mixture again to create a thick, craggy surface. Leave the coated tenders on a tray to rest and set for 10 minutes while you heat a deep pan two-thirds full of oil to 170°C
- 200g of plain flour, seasoned with salt and pepper
- 80g of cornflour
- 2 1/2 tsp Greenfields Lemon Pepper Coating
- 1 1/2 tsp Greenfields Smoked Paprika
- 1 1/2 tsp Greenfields Cajun Seasoning
- 3 eggs
- 2 tbsp of whole milk
- vegetable oil, to deep-fry
Fry the chicken tenders in batches for 3-4 minutes, turning as needed, until deeply golden and crisp all over. Remove with a slotted spoon onto kitchen paper to drain, seasoning lightly with salt
Plate the tenders alongside a bowl of the remoulade, garnished with cornichons and chives, a parsley sprig on the sauce and a charred lemon half to squeeze over
- cornichons, finely chopped, to garnish (optional)
- finely chopped chives, to garnish (optional)
- parsley leaves, to garnish
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