Dukkah Crusted Chicken Fingers Crumbed In Ras El Hanout Recipe

Excellent finger food starter dish!

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What You Need

Main Ingredients

Ras El Hanout Marinade mix Ingredients


  1. Marinade: In a bowl mix Chicken breast strips with Ras El Hanout marinade and keep in the fridge overnight
  2. Drain marinated Chicken Strips
  3. In a bowl, mix well Riki’s Egyptian Dukkah with the Panko Breadcrumbs
  4. In a small bowl, whisk the eggs
  5. Heat the oil in a dip frying pan
  6. Dip Chicken Strips into eggs then into Dukkah & Panko mix to coat
  7. Fry a few at a time until golden brown
  8. Remove with a slotted spoon and drain on paper towels before serving
  9. Serve to dip-in Riki’s Spicy Harissa & Yogurt condiment (See Harissa recipe)