Dukkah-Crusted Chicken Tenders with Lemon-Saffron Aioli

1For Dukkah-Crusted Chicken Tenders (1 lb) 1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. In a shallow dish, mix the dukkah spice mix (½ cup) and breadcrumbs (½ cup) together. 3. Dip each chicken tender into the beaten eggs (2), then coat with the dukkah-breadcrumb mixture. 4. Place the coated chicken tenders (1 lb) on the prepared baking sheet.

2For Lemon-Saffron Aioli 1. In a small bowl, combine the mayonnaise (½ cup), minced garlic (1 clove), lemon juice (1 tablespoon), and soaked saffron threads (¼ teaspoon) with water. 2. Season with salt and pepper, and mix well to combine. 3. Cover and refrigerate the aioli until ready to serve.

3To Cook 1. Bake the dukkah-crusted chicken tenders (1 lb) in the preheated oven for 15-20 minutes or until golden and cooked through. 2. Serve the chicken tenders (1 lb) hot with the lemon-saffron aioli on the side.

4Enjoy your flavorful Dukkah-Crusted Chicken Tenders (1 lb) with Lemon-Saffron Aioli!