Dukkah Crusted Chicken Tenders

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

  1. 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.
  2. 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.
  3. 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

  1. Preheat oven to 425 F.
  2. Butterfly the chicken breasts and cut into 1-inch strips.
  3. 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.
  4. Dredge the chicken strips in the flour until they are completely coated. Shake off any excess flour.
  5. Give the chicken a dip in the buttermilk mixture.
  6. Roll the chicken in the dukkah so that it’s evenly coated.
  7. Arrange the strips on the prepared baking pan. Bake for 15 minutes. Flip the chicken strips and bake for another 10 minutes. Serve immediately.