Ingredients

• 500g (1.1 lb) 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

For the Balsamic Yoghurt Dip

• 1 cup (250g) Greek yoghurt
• 2 tbsp Sticky Balsamic Lemon (or Original)
• Zest of 1 lemon
• Pinch of salt

Method

1. Prep the Chicken: Preheat oven to 200°C (400°F). Line a baking tray with baking paper and brush with olive oil.
2. Set Up Breading Stations: 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.
3. Coat Chicken: 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.
4. Bake: Arrange coated tenders on the tray. Drizzle lightly with olive oil. Bake for 18–22 minutes, turning halfway, until golden and cooked through.
5. Make the Dip: Mix Greek yoghurt, Sticky Balsamic Lemon, lemon zest, and salt in a bowl. Swirl in extra balsamic for a gourmet finish.
6. Serve: Plate chicken tenders with the balsamic yoghurt dip. Sprinkle with any leftover dukkah from the breading process if desired.