Dukkah Encrusted Chicken Tenders
This easy finger food is not only impressive, but full of flavour. Your guests will be thrilled to help you to clear the plate when it's full of these. Serving with aioli complements them beautifully. Oh by the way, they also make an excellent midweek meal. Serve them with salad in a wrap.
Recipe Tester Feedback: "These were amazingly versatile and family friendly. Kids wanted nuggets, husband wanted schnitzel and it was already 5pm. We compromised and had these delicious tenders. The dukkah made this a low carb meal that was so much better than taking the kids to McDonalds for their nuggets." - Sharree
No: Gluten / Dairy
Contains: Egg / Nuts
Preparation Time 20 minutes
Cooking Time 25 minutes
Makes 20 tenders. Can be doubled.
Can be frozen
- pistachios - 150g (or roasted cashews)
- sesame seeds - 1 Tbsp
- poppy seeds - 1 Tbsp
- garlic granules - 1 Tbsp
- dried onion flakes - 1 Tbsp
- dried rosemary - 1 Tbsp
- salt - 1/2 tsp
- pepper - 1/2 tsp, cracked
- chicken tenderloins - 20
- eggs - 3, lightly beaten
- olive oil
- Preheat oven to 180C. Line baking tray with baking paper.
- Place pistachios (150g), sesame seeds (1 Tbsp), poppy seeds (1 Tbsp), garlic (1 Tbsp), onion (1 Tbsp), rosemary (1 Tbsp), salt (1/2 tsp) and pepper (1/2 tsp) to bowl. Speed 9 / 5 seconds. Pour into a large bowl.
- Place beaten eggs into a separate large bowl.
- Using one hand dip a tenderloin into the egg mixture. Place into the bowl of dukkah. With the other hand, cover the chicken with dukkah and place onto baking tray. Repeat for all tenderloins.
- Drizzle tenderloins with a little olive oil and bake for 25 minutes or until cooked through. Turn halfway during the cooking process. Serve immediately to avoid the crust softening.