Dukkah-Crusted Chicken Tenders with Lemon-Saffron Aioli
These chicken tenders are loaded with Middle Eastern flavors. Dukkah, a spice blend made with hazelnuts, seeds, and spices, is available in spice shops and farmers' markets.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
362 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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).
Ingredients
2 egg whites, lightly beaten
1 clove garlic, minced
1 pinch cayenne pepper
1 tablespoon preserved lemon, peel only, rinsed and minced