Dukkah Crumbed Chicken Tenders

Dukkah Crumbed Chicken Tenders

Serves 3-4, DF, GF if Quinoa Flakes & GF flour are used.

Perfect for a Friday night meal, these chicken tenders aren't your everyday. Elevated by a crispy, golden crust of quinoa flakes or panko breadcrumbs with our Walnut Spice or Hazelnut Spice Dukkah.

Crumbed dukkah chicken frying in a pan.


  • 500g chicken tenderloins or chicken thighs
  • 1-2 cups Quinoa flakes or panko breadcrumbs
  • 2-3 tbsp Walnut Spice or Hazelnut Spice Dukkah
  • 2 eggs, beaten lightly
  • 1 cup plain flour or GF flour
  • Neutral oil, for pan frying
Crumbed dukkah chicken tenders and chilli sauce.


Take 3 shallow bowls and put:

  • One - flour
  • Two - eggs, lightly beaten
  • Three - quinoa flakes/panko breadcrumbs and dukkah, mixed together

Dip the chicken tenderloins one by one in the flour 1st, then egg 2nd and finally into the quinoa flakes or panko breadcrumbs with dukkah mixture.  Make sure they are well coated with the final crumb. Pop into the fridge for 15minutes before pan frying. This will allow the crumb to set and stay intact when cooking.

Pan fry in a neutral oil until golden brown. Place on a plate with paper towels to absorb any oil before serving with Rainbow Lettuce Cups.

Serve with chilli sauce, aioli or pesto on the side.

Chicken tenders and rainbow lettuce cups with dukkah.
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