These chicken tenders are loaded with Middle Eastern flavors. Dukkah, a spice blend made with hazelnuts, seeds, and spices, is available in spice shops and farmers' markets.
- ½ 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
- 2 egg whites, lightly beaten
- ½ cup dukkah
- 1 pound chicken tenderloins
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
- Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).