Dukkah Crumbed Tenderloins

Golden crusted chicken tenderloins, with Bush Tucker Dukkah and served with zesty sauce - a delicious twist on a classic favourite!

Recipe developed by Mel, Thrive Wholesome Nutrition


*To make your own sourdough breadcrumbs, take 3-4 slices of sourdough and roughly tear apart. Cook in a frying pan with some olive oil until golden and crispy. Lay on some paper towel to cool completely, then put into a blender and pulse until they form a fine crumb.


  1. To a blender, add the breadcrumbs, RG Bush Tucker Dukkah, paprika, and pulse a few times until well combined. Then pour into a large shallow dish.
  2. To a separate large shallow dish, add the flour and season well with salt and pepper.
  3. To another large shallow dish, add the eggs and milk and whisk until combined.
  4. Take the tenderloins and begin to coat them in the flour mixture, then dip them into the egg/milk mixture, and finally coat them with the crumbing mixture until the tenderloins are well-covered with the crumb mixture. Repeat this for all tenderloins and place them onto the large plate.
  5. Heat a large frying pan over medium heat and add half the olive oil. Add some of the tenderloins, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until the chicken is well cooked through. Repeat for the remaining chicken.

Serve while hot with your favourite Rich Glen dressing & sauces, such as the Zesty Lime, Sweet Chilli Sauce, or Nanna’s Relish. Yum!

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