Dukkah Chicken Tenders with Lemon Saffron Aioli

Follow our step-by-step guide on how to make Dukkah Chicken Tenders with Lemon Saffron Aioli.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C) and get a baking sheet ready by lining it with parchment paper—this will help keep your chicken tenders from sticking.

2. Step 2

   Next, let’s whip up a delicious aioli that will elevate your dish.

3. Step 3

   In a mini food processor, combine creamy mayonnaise, zesty minced preserved lemon peel, aromatic minced garlic, tangy preserved lemon brine, a pinch of cayenne pepper for a little kick, and some crumbled saffron for that luxurious touch.

4. Step 4

   Blend everything together until it’s smooth and silky, making sure to scrape down the sides as needed.

5. Step 5

   Once it’s perfectly mixed, pop the aioli in the fridge to chill while you prepare the chicken.

6. Step 6

   Now, grab two shallow dishes.

7. Step 7

   In one, pour in the egg whites, and in the other, add a generous amount of dukkah—a delightful blend of nuts and spices that will give your chicken a wonderful crunch.

8. Step 8

   Dip each chicken tender into the egg whites, letting any excess drip off, then coat them thoroughly with the dukkah mixture, ensuring every inch is covered.

9. Step 9

   Place the coated tenders on your prepared baking sheet, ready for the oven.

10. Step 10

    Bake those beauties in the preheated oven for about 12 to 15 minutes, flipping them halfway through to ensure even cooking.

11. Step 11

    You’ll know they’re done when the chicken is no longer pink in the center and the juices run clear.

12. Step 12

    For peace of mind, check that an instant-read thermometer shows at least 165°F (74°C) when inserted into the thickest part of the chicken.

13. Step 13

    Once they’re perfectly cooked, serve them up with your chilled aioli for a delightful meal that’s sure to impress! Enjoy every bite!.