Name: Dukkah-Crusted Chicken Tenders with Lemon-Saffron Aioli
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Mayonnaise - ½ cup; Preserved lemon, peel only, rinsed and minced - 1 tablespoon; Garlic, minced - 1 clove; 1/2 teaspoon preserved lemon brine (from jar) - 1 clove; Cayenne pepper - 1 pinch; Crumbled saffron - 1 pinch; Egg whites, lightly beaten - 2; Dukkah - ½ cup; Chicken tenderloins - 1 pound

Dukkah-Crusted Chicken Tenders with Lemon-Saffron Aioli

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Dukkah-Crusted Chicken Tenders with Lemon-Saffron Aioli

1. Mayonnaise - ½ cup

2. Preserved lemon, peel only, rinsed and minced - 1 tablespoon

3. Garlic, minced - 1 clove

4. 1/2 teaspoon preserved lemon brine (from jar) - 1 clove

5. Cayenne pepper - 1 pinch

6. Crumbled saffron - 1 pinch

7. Egg whites, lightly beaten - 2

8. Dukkah - ½ cup

9. Chicken tenderloins - 1 pound

How to cook deliciously - Dukkah-Crusted Chicken Tenders with Lemon-Saffron Aioli

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. Stage

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.

3. Stage

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.

4. Stage

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).