Buttermilk Chicken with Herby Aioli & Wedges

The classic combo of chicken and chips gets a revamp with this delicious and easy to whip up herby aioli.

Serves: 4
Time: 55 minutes

• 1 – 2 packs Rangitikei Buttermilk Tenderloins
• 1 kg agria potatoes

For the aioli:

• 2 large handfuls of seasonal mixed herbs – we love coriander, basil, tarragon, parsley & mint
• 2 garlic cloves, crushed
• 2 egg yolks
• 1 tablespoon lemon juice
• 1 cup neutral oil – canola, vegetable or grapeseed
• Salt

Pre-heat oven to 220°C fan bake.

Wash the agria potatoes and cut into chunky wedges. Place on a large baking tray and drizzle generously with extra virgin olive oil and season with salt & pepper. Roast in the oven for 45 minutes, turning once or twice until perfectly crispy and golden.

Meanwhile, cook the Rangitikei Buttermilk Tenderloins in the oven or air fryer as per packet instructions.

To make the aioli, place the herbs, garlic, lemon juice and egg yolks in a food processor and blitz until smooth. While the motor is still running, slowly start to drizzle in the oil until you have a smooth but still thick aioli, perfect for dipping. If necessary, add a little more oil until you reach your desired consistency. Scoop into a bowl and season to taste with salt.

Serve the tenderloins up with the crispy wedges and herby aioli.