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
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Alii Razaa
[email protected]This recipe was a bit too time-consuming for me. I think I'll try a different recipe next time.
Khan Afghan
[email protected]I made this for my friends and they loved it! It was easy to make and very delicious.
Samarrah Clay
[email protected]Wow! This recipe was a winner. The chicken was crispy and flavorful, and the aioli was the perfect finishing touch.
RHONY KASKITAS
[email protected]The chicken was a bit bland for my taste. I think I'll try adding some more spices next time.
Jade kass
[email protected]This was my first time making dukkah-crusted chicken tenders, and they turned out great! I'll definitely be making them again.
William1 Mary
[email protected]I'm not a big fan of dukkah, but I thought this recipe was still pretty good. The chicken was well-seasoned and the aioli was delicious.
Paula Harrison
[email protected]Great recipe! The chicken was tender and flavorful, and the aioli was a perfect accompaniment.
Rafi Khandokar
[email protected]This recipe was a bit too complicated for me. I ended up burning the chicken.
Samichha Sardar
[email protected]Loved it! The chicken was crispy on the outside and juicy on the inside. The aioli was also very flavorful.
Rodaina Eslam
[email protected]The chicken was a bit dry, but the aioli helped to make it more moist. Overall, it was a good recipe.
Jerard Mulat
[email protected]Easy to make and very tasty. I'll definitely be making this again.
Manenyana Molai
[email protected]The dukkah crust was a bit too spicy for my taste, but the chicken was still delicious. The aioli was amazing!
Monicah Sey
[email protected]I made this for a party and it was a huge success. The chicken tenders were gone in minutes!
Hanna Ismail
[email protected]Dukkah-crusted chicken tenders were a hit with my family! The chicken was crispy and flavorful, and the lemon-saffron aioli was the perfect complement. Definitely a keeper recipe.