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Dukkah-Crusted Chicken Tenders with Lemon-Saffron Aioli
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Try these Middle Eastern spiced chicken tenders with delicious Dukkah spice blend of hazelnuts, seeds, and spices for a flavorful twist! Find Dukkah at your local spice shop or farmers' market.
Ingredients:
  • 1 tablespoon preserved lemon, peel only, rinsed and minced
  • 1 clove garlic, minced
  • 1/2 teaspoon preserved lemon brine (from jar)
  • 1 pinch cayenne pepper
  • 1 pinch crumbled saffron
  • 2 egg whites, lightly beaten
  • 0.5 cup dukkah
  • 1 pound chicken tenderloins
Instructions:
  • Heat your oven to a toasty 400 degrees F (200 degrees C) and cover a baking sheet with parchment paper.
  • In a mini food processor, blend together mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron until smooth, scraping down the sides as needed. Refrigerate the aioli until you're ready to use it.
  • In a dish or bowl, add the egg whites. In a separate dish, place the dukkah. Dip chicken tenders into the egg whites, allowing excess to drip off, then coat with dukkah. Place coated tenders on the baking sheet.
  • Roast the chicken in the preheated oven until fully cooked, flipping halfway through, for a total of 12 to 15 minutes. Ensure it reaches an internal temperature of at least 165 degrees F (74 degrees C) using an instant-read thermometer.

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