Dukkah Crusted Chicken Tenders
Dukkah Crusted Chicken Tenders
Chicken fingers get a healthy and flavorful makeover with this baked version that is encrusted in dukkah (an aromatic Middle Eastern blend of spices and nuts).
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minuteshttp://lickmyspoon.com/dukkah-crusted-chicken-tenders/
Yield: 4 servings
Ingredients:
For the Chicken
2 large boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup buttermilk
1 tablespoon Dijon mustard
1 teaspoon finely chopped sage
1 tablespoon olive oil
For the Dukkah Spice Blend
1/2 cup hazelnuts
1 tablespoon McCormick® Gourmet Collection Coriander Seed
1 tablespoon McCormick® Sesame Seed
1 1/2 teaspoons McCormick® Cumin Seed
1/4 teaspoon McCormick® Ground Black Pepper
1/2 teaspoon kosher salt
Preparation:
Make the Dukkah Spice Blend
- If your hazelnuts aren’t already peeled, spread them on a baking tray and bake for 3-5 minutes or until toasted. Rub the hazelnuts in between a towel to remove as much of the skins as possible. Coarsely chop the hazelnuts. Set aside.
- Heat a medium skillet on medium heat. Add nuts, coriander, sesame, and cumin seeds. Cook and stir 2 to 3 minutes or until fragrant and toasted.
- Pour everything into a food processor, add the salt and pepper, and process until crumbly. Do not allow mixture to become a paste. Pour onto a plate and set aside.
Prepare the Chicken
- Preheat oven to 425 F.
- Butterfly the chicken breasts and cut into 1-inch strips.
- On a large plate, combine the flour, salt, and pepper. In a bowl, combine the buttermilk, mustard, and sage. Prepare your baking sheet by covering with parchment paper and rubbing the olive oil on top so that it’s completely coated.
- Dredge the chicken strips in the flour until they are completely coated. Shake off any excess flour.
- Give the chicken a dip in the buttermilk mixture.
- Roll the chicken in the dukkah so that it’s evenly coated.
- Arrange the strips on the prepared baking pan. Bake for 15 minutes. Flip the chicken strips and bake for another 10 minutes. Serve immediately.