Name: Dukkah Chicken Tenders with Lemon Aioli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: US
Ingredients: 1/2 cup mayonnaise; 1 tablespoon preserved lemon, peel only, rinsed and minced; 1 clove garlic, minced; 1/2 teaspoon preserved lemon brine (from jar); 1 pinch cayenne pepper; 1 pinch crumbled saffron threads; 2 large egg whites, lightly beaten; 1/2 cup dukkah; 1 pound chicken tenderloins, trimmed

Chicken Breast

Dukkah-Crusted Chicken Tenders with Lemon-Saffron Aioli

Sep 30, 2025
by Abbie Donnelly
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

20 mins
COOK TIME

15 mins
TOTAL TIME

35 mins
SERVING

4 People
VIEWS

0

Elevate your chicken game with these succulent tenders, infused with the exotic allure of the Middle East. Aromatic dukkah, a captivating blend of toasted nuts, seeds, and spices, encrusts each piece, while a vibrant lemon-saffron aioli adds a zesty, creamy counterpoint. A symphony of textures and flavors that will tantalize your taste buds!

Ingridients

Adjust Servings

1/2 cup mayonnaise

1 tablespoon preserved lemon, peel only, rinsed and minced

1 clove garlic, minced

1/2 teaspoon preserved lemon brine (from jar)

1 pinch cayenne pepper

1 pinch crumbled saffron threads

2 large egg whites, lightly beaten

1/2 cup dukkah

1 pound chicken tenderloins, trimmed

Nutrition

Carbohydrate

6 g
Cholesterol

80 mg
Fiber

2 g
Protein

30 g
Saturated Fat

5 g
Sodium

536 mg
Sugar

1 g
Fat

33 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (5 minutes)

02

Step

10 mins

In a mini food processor, combine mayonnaise, minced lemon peel, minced garlic, preserved lemon brine, cayenne pepper, and saffron threads. Pulse until smooth and creamy, scraping down the sides as needed. Transfer to a small bowl, cover, and refrigerate the aioli until ready to serve. (10 minutes)

03

Step

15 mins

Place lightly beaten egg whites in a shallow dish. Place dukkah in a separate shallow dish. Dip each chicken tenderloin into the egg whites, allowing any excess to drip off. Then, dredge the tender in the dukkah, ensuring it's evenly coated on all sides. Place the coated chicken tenders on the prepared baking sheet. (15 minutes)

04

Step

15 mins

Bake in the preheated oven for 12 to 15 minutes, flipping the tenders halfway through, or until the chicken is cooked through and the juices run clear when pierced with a fork. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). (15 minutes)

05

Step

5 mins

Remove from oven and let rest for 5 minutes before serving with the chilled lemon-saffron aioli.

For an extra layer of flavor, try toasting your own dukkah blend. It's easy to customize with your favorite nuts and spices.
Make the aioli a day ahead to allow the flavors to meld together beautifully.
If you don't have preserved lemon brine, a squeeze of fresh lemon juice will work in a pinch.

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Abbie Donnelly

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.