Pistachio Quinoa Dukkah Crusted Chicken Fingers

There’s something special about the time I first made Pistachio Quinoa Dukkah Crusted Chicken Fingers. It was a warm evening, and I had friends over, eager to impress them with something unique yet approachable. As I prepared the ingredients, the aroma of toasted quinoa mingling with coriander and cumin filled my kitchen, and I could already tell I was in for a treat. The crunch of pistachios and the creamy buttermilk transformed ordinary chicken into a delightful culinary experience. I served these crispy chicken fingers alongside a vibrant sun-dried tomato pesto, which added a fresh, tangy twist. My friends couldn’t get enough, and I knew I had stumbled upon a recipe worth sharing.

Ingredients You’ll Need for Pistachio Quinoa Dukkah Crusted Chicken Fingers

When it comes to the ingredients for Pistachio Quinoa Dukkah Crusted Chicken Fingers, each plays a crucial role in creating a harmonious dish. The star players here are the chicken, pistachios, and quinoa. Together, they bring texture and flavor that simply can’t be beat.

• 1 1/2 pounds boneless skinless chicken tenders – The perfect canvas for flavor, these tenders soak up the buttermilk marinade beautifully.
• 1/2 cup buttermilk – Adds moisture and tenderness to the chicken.
• 1 cup uncooked quinoa – Packed with protein and provides a lovely crunch when toasted.
• 1 tablespoon coriander seeds – Adds a unique flavor that enhances the dukkah.
• 1 tablespoon cumin seeds – Contributes a warm, earthy flavor that pairs beautifully with the chicken.
• 1/4 cup toasted sesame seeds – Adds nuttiness and crunch to the dukkah.
• 3 tablespoons unsweetened shredded coconut – Brings a subtle sweetness and texture that complements the spices.
• 1/2 cup roasted pistachios – The star of the crust; they provide a delightful crunch and flavor.
• 1 teaspoon salt + 1/2 teaspoon pepper – Essential for seasoning the chicken.
• 1/3 cup parmesan cheese, grated – Adds a rich, creamy flavor that enhances the crust.
• 1 ounce jar sun-dried tomatoes packed in olive oil – Adds depth to the pesto.
• 1 cup fresh basil – Freshness adds an aromatic quality to the pesto.
• 2 tablespoons balsamic vinegar – Contributes tang and brightness to the pesto.
• Juice of 1 lemon – Brightens up the flavors in the pesto.
• Salt and pepper to taste – Always important to season to your preference.
• 1/2 cup parmesan cheese – For the final touch on the pesto.

Putting Together Pistachio Quinoa Dukkah Crusted Chicken Fingers

Now that you have your ingredients ready, let’s dive into the exciting part—putting together these delicious Pistachio Quinoa Dukkah Crusted Chicken Fingers. Trust me, it’s simpler than you think!

1. Preheat your oven to 475 degrees Fahrenheit. This ensures that your chicken fingers will bake up crispy and delicious. While the oven heats up, line a baking sheet with foil and lightly spray or brush it with some olive oil to prevent sticking.
2. In a large bowl, combine the buttermilk and chicken tenders. Toss them until well-coated. This step is crucial as the buttermilk not only adds flavor but also helps tenderize the chicken. Allow the chicken to soak while you prepare the dukkah.
3. To make the dukkah, heat a heavy skillet over high heat. Add the quinoa, coriander seeds, cumin seeds, sesame seeds, and shredded coconut. Dry-toast these ingredients until they are slightly browned and fragrant—this should take about 3 to 5 minutes. Be careful not to let them burn; keep stirring to ensure even toasting.
4. Once toasted, remove the mixture from the heat and let it cool completely. This is important so that when you blend it, you won’t accidentally steam your chicken.
5. In a blender or food processor, combine the cooled quinoa and seed mixture with the pistachios, salt, and pepper. Pulse until everything is finely ground. You want a coarse meal texture rather than a paste—this will give your crust that desired crunch.
6. Now, take half the dukkah mixture and transfer it to a shallow bowl. Stir in the parmesan cheese. This will enhance the flavor and help bind the crust to the chicken.
7. Remove each piece of chicken from the buttermilk marinade, letting the excess drip off, then dredge it through the dukkah mixture, gently pressing to adhere. Place each coated piece on your prepared baking sheet. Make sure not to crowd the pan; if needed, use two baking sheets.
8. Once all the chicken is coated, lightly spray the tops with cooking spray or a mist of olive oil. This will help achieve that golden-brown finish.
9. Bake the chicken fingers in the preheated oven for about 10 to 12 minutes, then carefully flip them using kitchen tongs. Spray the other side lightly and bake for another 10 to 12 minutes until golden and cooked through.
10. While the chicken is baking, prepare the sun-dried tomato pesto. In the same blender or food processor, combine the sun-dried tomatoes along with their oil, balsamic vinegar, lemon juice, salt, pepper, and basil. Blend until the tomatoes are finely chopped. Taste and adjust the seasoning if necessary.
11. Once the chicken fingers are done, remove them from the oven and serve immediately with the sun-dried tomato pesto on the side for dipping.

Recipe Tips about Pistachio Quinoa Dukkah Crusted Chicken Fingers

When it comes to making Pistachio Quinoa Dukkah Crusted Chicken Fingers, there are a few tips that can take your dish from good to great. Here are some helpful pointers to keep in mind!

• Storage: Leftover chicken fingers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Freezing: You can freeze the uncooked chicken fingers after coating them with dukkah. Just place them on a baking sheet until frozen solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
• Pairing: These chicken fingers pair wonderfully with a side salad or roasted vegetables. You could also serve them with a dipping sauce like ranch or a yogurt-based sauce.
• Variations: Feel free to experiment with different nuts or seeds in the dukkah. You can use almonds or sunflower seeds for a unique twist!
• Serving Suggestion: For a fun presentation, serve them in a basket lined with parchment paper along with a small bowl of the pesto for dipping.

How to Serve Pistachio Quinoa Dukkah Crusted Chicken Fingers

Serving Pistachio Quinoa Dukkah Crusted Chicken Fingers can be a delightful experience, and the presentation can elevate your meal even further. Here are some fun ideas for serving this dish:

• Casual Gatherings: These chicken fingers are perfect for casual get-togethers. Serve them on a large platter with a side of sun-dried tomato pesto for dipping.
• Picnics: Pack them for a picnic! They hold up well and can be enjoyed cold or warm, making them a great outdoor snack.
• Game Day: Serve them with a variety of dipping sauces for a game day treat. This can include ranch, ketchup, or even a spicy aioli.
• Lunchboxes: Include these in your or your kids’ lunchboxes for a tasty and healthy treat. Pair them with some fresh veggies.
• With Sides: Pair these chicken fingers with a fresh green salad, roasted vegetables, or sweet potato fries for a complete dinner.
• Seasonal Events: Perfect for any season, these chicken fingers can be served at barbecues, birthday parties, or family gatherings.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven to retain crispiness.

FAQ

Conclusion

The Pistachio Quinoa Dukkah Crusted Chicken Fingers are truly special, combining crunch, nutrition, and flavor in one delightful package. I encourage you to try this recipe tonight, whether for a gathering or a weeknight meal. Your family will love the unique twist, and you’ll find that it’s a fun dish to make!

Pistachio Quinoa Dukkah Crusted Chicken Fingers

Craving something unique and delightful? Try these Pistachio Quinoa Dukkah Crusted Chicken Fingers. Crispy on the outside, juicy on the inside, and served with a tangy sun-dried tomato pesto, this dish is perfect for any occasion. You won't want to miss out on this easy weeknight dinner!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 pounds boneless skinless chicken tenders
• 1/2 cup buttermilk
• 1 cup uncooked quinoa
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1/4 cup toasted sesame seeds
• 3 tablespoons unsweetened shredded coconut
• 1/2 cup roasted pistachios
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup parmesan cheese
• 1 ounce sun-dried tomatoes packed in olive oil
• 1 cup fresh basil
• 2 tablespoons balsamic vinegar
• 1 juice of 1 lemon
• to taste salt and pepper
• 1/2 cup parmesan cheese

Equipment

• Chef's Knife
• Blender
• Grater
• Wooden Spoon
• Baking Sheet
• Food Processor
• Mixing Bowl
• Frying Pan
• Skillet
• Oven

Method

 

1. Preheat your oven to 475 degrees Fahrenheit. This ensures that your chicken fingers will bake up crispy and delicious. While the oven heats up, line a baking sheet with foil and lightly spray or brush it with some olive oil to prevent sticking.
2. In a large bowl, combine the buttermilk and chicken tenders. Toss them until well-coated. This step is crucial as the buttermilk not only adds flavor but also helps tenderize the chicken. Allow the chicken to soak while you prepare the dukkah.
3. To make the dukkah, heat a heavy skillet over high heat. Add the quinoa, coriander seeds, cumin seeds, sesame seeds, and shredded coconut. Dry-toast these ingredients until they are slightly browned and fragrant—this should take about 3 to 5 minutes. Be careful not to let them burn; keep stirring to ensure even toasting.
4. Once toasted, remove the mixture from the heat and let it cool completely. This is important so that when you blend it, you won’t accidentally steam your chicken.
5. In a blender or food processor, combine the cooled quinoa and seed mixture with the pistachios, salt, and pepper. Pulse until everything is finely ground. You want a coarse meal texture rather than a paste—this will give your crust that desired crunch.
6. Now, take half the dukkah mixture and transfer it to a shallow bowl. Stir in the parmesan cheese. This will enhance the flavor and help bind the crust to the chicken.
7. Remove each piece of chicken from the buttermilk marinade, letting the excess drip off, then dredge it through the dukkah mixture, gently pressing to adhere. Place each coated piece on your prepared baking sheet. Make sure not to crowd the pan; if needed, use two baking sheets.
8. Once all the chicken is coated, lightly spray the tops with cooking spray or a mist of olive oil. This will help achieve that golden-brown finish.
9. Bake the chicken fingers in the preheated oven for about 10 to 12 minutes, then carefully flip them using kitchen tongs. Spray the other side lightly and bake for another 10 to 12 minutes until golden and cooked through.
10. While the chicken is baking, prepare the sun-dried tomato pesto. In the same blender or food processor, combine the sun-dried tomatoes along with their oil, balsamic vinegar, lemon juice, salt, pepper, and basil. Blend until the tomatoes are finely chopped. Taste and adjust the seasoning if necessary.
11. Once the chicken fingers are done, remove them from the oven and serve immediately with the sun-dried tomato pesto on the side for dipping.

Notes

• Storage: Leftover chicken fingers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Freezing: You can freeze the uncooked chicken fingers after coating them with dukkah. Just place them on a baking sheet until frozen solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
• Pairing: These chicken fingers pair wonderfully with a side salad or roasted vegetables. You could also serve them with a dipping sauce like ranch or a yogurt-based sauce.
• Variations: Feel free to experiment with different nuts or seeds in the dukkah. You can use almonds or sunflower seeds for a unique twist!
• Serving Suggestion: For a fun presentation, serve them in a basket lined with parchment paper along with a small bowl of the pesto for dipping.

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.