Pistachio Quinoa Dukkah Crusted Chicken Fingers with Sun-dried Tomato Pesto.

Pistachio Quinoa Dukkah Crusted Chicken Fingers with Sun-dried Tomato Pesto. — if that name doesn’t make your week better, wait until you taste it. Crisp, nutty, and aromatic chicken fingers get a crunchy dukkah-style crust made with quinoa, pistachios, sesame, coconut, and warm spices, then are served alongside a bright, savory sun-dried tomato pesto. This recipe is designed to be approachable, pantry-friendly, and ideal for weeknight dinners or a playful weekend meal when you want something a little special.

I’m a huge fan of layered textures, and these chicken fingers deliver: a tender, tangy buttermilk-marinated interior and a crunchy, fragrant crust that sings of coriander and cumin. The sun-dried tomato pesto is vibrant and easy to whip up—perfect for dipping or spreading. Read on for a full ingredient list, tips, and clear step-by-step instructions so you can nail this at home.

Why you’ll love this recipe

• Crunchy, aromatic crust thanks to toasted quinoa, pistachios, sesame, and shredded coconut.
• Simple marinade (buttermilk) keeps the chicken juicy and tender.
• Bright sun-dried tomato pesto adds tang and herbiness for dipping or drizzling.
• Easy to scale, and ideal for serving with salads, roasted veggies, or as an appetizer.

Ingredients

Make sure you have everything measured and ready before you start. The ingredient list below is the single source of truth for amounts and names.

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

Equipment

• Food processor or blender
• Skillet or shallow baking tray (depending on cooking method)
• Mixing bowls
• Measuring cups and spoons
• Wire rack and baking sheet (if baking)

Prep notes and tips

• Measure everything first: the crust comes together quickly in a food processor.
• If your pistachios are salted, you may want to reduce added salt to taste.
• You can cook the chicken fingers in a skillet for a golden crust or bake them on a rack for a lighter, hands-off method.
• Leftover pesto is fantastic on sandwiches, tossed with pasta, or stirred into roasted vegetables.

Step-by-step instructions

The following steps rewrite and clarify the original directions into a clear sequence while keeping the ingredient amounts exactly as listed.

1. Marinate the chicken: Place 1 1/2 pound boneless skinless chicken tenders in a bowl and pour 1/2 cup buttermilk over them. Toss to coat, cover, and refrigerate for at least 15 minutes while you prepare the crust and pesto. This short soak tenderizes and flavors the chicken.
2. Cook the quinoa: Rinse 1 cup uncooked quinoa under cold water in a fine-mesh sieve. Cook according to package instructions (generally about 2 cups water to 1 cup quinoa, bring to a boil then simmer 12–15 minutes) until fluffy and the water is absorbed. Spread the cooked quinoa on a rimmed baking sheet to cool and dry slightly—this helps it crisp when toasted in the crust.
3. Toast the whole spices: In a small dry skillet over medium heat, lightly toast 1 tablespoons coriander seeds and 1 tablespoons cumin seeds for 1–2 minutes, shaking the pan, until fragrant. Remove from heat and let cool slightly, then grind them to a coarse powder using a spice grinder, mortar and pestle, or food processor.
4. Make the dukkah-style crust: Add the cooled cooked quinoa to a food processor along with the ground coriander and cumin, 1/4 cup toasted sesame seeds, 3 tablespoons unsweetened shredded coconut, 1/2 cup roasted pistachios, 1 teaspoons salt, 1/2 teaspoon pepper, and 1/3 cup grated parmesan cheese. Pulse a few times until the mixture is coarse and crumbly, with some larger pistachio pieces remaining for texture. Transfer the mixture to a shallow plate or bowl for breading.
5. Preheat your oven or skillet: If baking, preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment. Place a wire rack on the sheet and lightly oil the rack. If pan-frying, heat a thin layer of oil in a large skillet over medium heat until shimmering.
6. Coat the chicken: Remove the chicken tenders from the buttermilk, allowing excess to drip off. Dredge each tender in the quinoa-dukkah mixture, pressing firmly so the crust adheres well and evenly coats each piece. Place crusted tenders on the prepared rack or plate.
7. Cook the chicken: For baking: arrange the crusted tenders on the oiled wire rack and bake for 12–18 minutes, flipping once halfway through, until the crust is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For pan-frying: add the crusted tenders to the hot skillet in a single layer and cook 3–4 minutes per side, pressing gently to keep the crust in contact with the pan, until golden and cooked through, then transfer to a wire rack to rest briefly.
8. Make the sun-dried tomato pesto: While the chicken cooks, add 1 ounce jar sun-dried tomatoes packed in olive oil (drained with a bit of oil reserved), 1 cup fresh basil, 2 tablespoons balsamic vinegar, the juice of 1 lemon, salt and pepper to taste, and 1/2 cup parmesan cheese into a food processor. Pulse until the mixture becomes a coarse, spreadable pesto. If the mixture is too thick, add a teaspoon or two of the reserved sun-dried tomato oil or a splash of water to reach your desired consistency.
9. Finish and plate: Transfer the chicken fingers to a serving platter. Spoon the sun-dried tomato pesto into a small bowl for dipping or spread a thin layer on a platter under the chicken. Serve immediately while the crust is crisp, with lemon wedges and a simple salad or roasted vegetables on the side.
10. Storage: Store any leftover pesto in an airtight container in the refrigerator for up to 5 days. Leftover chicken is best refrigerated and eaten within 2 days; reheat gently to preserve crunch, or enjoy cold in salads or sandwiches.

Serving suggestions

• Pair with a crisp green salad dressed with lemon and olive oil.
• Serve alongside roasted carrots, potatoes, or a grain salad for a more substantial meal.
• Turn leftovers into a pita or wrap with extra pesto and fresh greens.

Flavor notes and variations

• If you’d like more heat, stir a pinch of red pepper flakes into the pesto or add a dash of cayenne to the crust mix.
• For a nuttier crust, swap half the pistachios for almonds or hazelnuts while keeping the total nut amount the same.
• To make this fully dairy-free, replace both amounts of parmesan cheese with a dairy-free grated alternative of equal volume—keeping the ingredient amounts unchanged will still produce a satisfying crust and pesto.

Why the quinoa works here

Quinoa adds tiny pockets of texture and, when cooked and allowed to dry slightly, toasts beautifully in the crust. Combined with toasted sesame, shredded coconut, and roasted pistachios, it creates a multi-dimensional crunch that contrasts with the tender, buttermilk-soaked chicken. The coriander and cumin seeds bring warm, aromatic notes that make every bite interesting.

Final thoughts

This recipe balances bold flavors, textures, and freshness. The Pistachio Quinoa Dukkah Crusted Chicken Fingers with Sun-dried Tomato Pesto. name is long because every element earns its place: nutty crust, aromatic spices, tender chicken, and a punchy pesto. It’s a dish that feels special but is completely doable on a busy night. Give it a try, and don’t be surprised if it becomes a repeat request at your table.

If you make this, I’d love to hear how you served it—did you keep it simple with a green salad or go all out with sides? Happy cooking!