Dukkah-Crusted Chicken Tenders with Balsamic Yoghurt Dip
Balsamic Dukkah Chicken Tenders
Sticky Balsamic
4-5
10 minutes
22 minutes
American
Dinner
These crispy Balsamic Dukkah Chicken Tenders are a delightful twist on a classic favorite, featuring a flavorful coating of dukkah and served with a creamy balsamic yoghurt dip. Perfect for a quick dinner or a party appetizer, they are sure to impress with their crunchy texture and zesty flavor.
Ingredients
500g chicken tenders
2 large eggs
2 tbsp milk
1 jar (60g / 2.1 oz) Sticky Balsamic Dukkah
1/2 cup (60g) plain flour
1 tbsp olive oil
Salt & pepper, to taste
1 cup (250g) Greek yoghurt
2 tbsp Sticky Balsamic Lemon (or Original)
Zest of 1 lemon
Pinch of salt
Directions
Preheat oven to 200°C (400°F). Line a baking tray with baking paper and brush with olive oil.
Place flour in one shallow bowl. In a second bowl, whisk eggs and milk. In a third bowl, empty the entire jar of Sticky Balsamic Dukkah.
Season chicken tenders with salt and pepper. Dredge each tender in flour, dip in egg mixture, then press into dukkah to coat evenly. Press gently to ensure the dukkah sticks well.
Arrange coated tenders on the tray. Drizzle lightly with olive oil. Bake for 18–22 minutes, turning halfway, until golden and cooked through.
Mix Greek yoghurt, Sticky Balsamic Lemon, lemon zest, and salt in a bowl. Swirl in extra balsamic for a gourmet finish.
Plate chicken tenders with the balsamic yoghurt dip. Sprinkle with any leftover dukkah from the breading process if desired.