Best 3 Dukkah Crusted Chicken Tenders With Lemon Saffron Aioli Recipes
Dukkah crusted chicken tenders with lemon saffron aioli is a delightful dish that combines the flavors of the Middle East with the comfort of American cuisine. With its crispy dukkah crust and flavorful aioli, this recipe is sure to tantalize your taste buds. Dukkah, an Egyptian spice blend made from nuts, seeds, and herbs, gives the chicken tenders a unique and savory coating. The lemon saffron aioli adds a refreshing and tangy touch to the dish, making it a perfect balance of flavors. Whether you're looking for a special occasion meal or a weeknight dinner, dukkah crusted chicken tenders with lemon saffron aioli is a surefire hit.
Here are our top 3 tried and tested recipes!
DUKKAH-CRUSTED CHICKEN TENDERS WITH LEMON-SAFFRON AIOLI
No more boring chicken - these tenders are loaded with Middle Eastern flavors. Dukkah, a spice blend made with hazelnuts, seeds and spices, is becoming increasingly popular and available in ethnic markets, spice shops, and farmers' markets. There are many recipes available online to make your own at home. Everyone has their own favorite blend. Make the aioli ahead of time for best flavor.
Provided by France C
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
- Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 362.1 calories, Carbohydrate 6 g, Cholesterol 79.6 mg, Fat 33.3 g, Fiber 2.1 g, Protein 29.5 g, SaturatedFat 5.2 g, Sodium 536.4 mg, Sugar 0.5 g
DUKKAH-CRUSTED CHICKEN TENDERS WITH LEMON-SAFFRON AIOLI
No more boring chicken - these tenders are loaded with Middle Eastern flavors. Dukkah, a spice blend made with hazelnuts, seeds and spices, is becoming increasingly popular and available in ethnic markets, spice shops, and farmers' markets. There are many recipes available online to make your own at home. Everyone has their own favorite blend. Make the aioli ahead of time for best flavor.
Provided by France C
Categories Baked Chicken Breasts
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
- Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 362.1 calories, Carbohydrate 6 g, Cholesterol 79.6 mg, Fat 33.3 g, Fiber 2.1 g, Protein 29.5 g, SaturatedFat 5.2 g, Sodium 536.4 mg, Sugar 0.5 g
DUKKAH CHICKEN
I looked on Zaar for a recipe for this, and couldn't find any, so I decided to make up my own. I recommend serving this with my Mediterranean Fried Cous Cous (#388661)
Provided by RalMiska
Categories Chicken Breast
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- First, combine all of the marinade ingredients in a medium sized bowl.
- Marinate the chicken strips in this mixture for at least one hour.
- Preheat oven to 180ºC, and line a baking tray with waxed paper.
- Put all of the breadcrumb ingredients in a food processor, and give it a few quick pulses, to mix the cheese through evenly (If you're using powdered cheese, you can skip this step, and just put it straight into a bowl, and stir it through with a fork).
- Dip each piece of marinated chicken in the breadcrumb mixture, being sure to coat it thoroughly and evenly.
- Place the chicken pieces on the baking tray, and give them a quick spray of olive oil.
- Bake at 180ºC for 25 minutes, then turn them all over, and give them another 15 minutes.
- Serve with Mediterranean Fried Cous Cous (#388661), and Herb, Lemon, and Garlic Dressing (#178208).
Nutrition Facts : Calories 539.8, Fat 15.6, SaturatedFat 8, Cholesterol 110.4, Sodium 915.7, Carbohydrate 47.6, Fiber 2.8, Sugar 9.7, Protein 50.1
Tips:
- Use boneless, skinless chicken tenders for a quick and easy meal.
- To make the dukkah crust, combine chopped nuts, seeds, and spices in a food processor or blender.
- Use a light hand when applying the dukkah crust to the chicken tenders, as too much can overwhelm the flavor of the chicken.
- Bake the chicken tenders at a high temperature for a crispy crust.
- Make the lemon saffron aioli while the chicken tenders are baking.
- Serve the dukkah-crusted chicken tenders with the lemon saffron aioli for a delicious and flavorful meal.
Conclusion:
Dukkah-crusted chicken tenders with lemon saffron aioli is a delicious and easy-to-make meal that is perfect for any occasion. The dukkah crust adds a crispy and flavorful coating to the chicken tenders, while the lemon saffron aioli provides a tangy and creamy dipping sauce. This dish is sure to be a hit with everyone who tries it.
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