Egyptian Crispy Crusted Dukkah Chicken Recipe

Learn how to make the best homemade crispy & moist Dukkah Chicken recipe.

Our quick & easy homemade Dukkah Crusted Chicken Breast recipe is my family’s favourite Egyptian poultry dish to serve at lunch or dinner.

Our traditional Egyptian fried Dukkah Chicken recipe features sesame seeds, coriander seeds, cumin seeds, caraway seeds, dried oregano, hazelnuts, carrots, white wine vinegar, fresh mint, eggs, panko crumbs, and chicken breast cutlets.

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Save our Breaded Dukkah Chicken recipe to Pinterest!
Save our Breaded Dukkah Chicken recipe to Pinterest!

What IsDukkah?

Dukkah, also known as duqqa and du’ah, is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts and spices. It is typically used as a dip with bread.

Prepared Dukkah mix can be purchased in spice markets in Cairo, where they are sold in paper cones.

The word Dukkah is derived from the Arabic word “to pound,” since the mixture of spices and nuts is pounded together after being roasted.

Authentic Dukkah recipe ingredients vary from family to family and even have regional variations. Common ingredients include sesame, coriander, cumin, salt, black pepper and hazelnut.

Our favourite way to use the Middle Eastern spice mix is by cooking this crispy Dukkah Crusted Chicken recipe.

Fried Dukkah Crusted Chicken recipe ingredients.
Fried Dukkah Crusted Chicken recipe ingredients.

Travel to Egypt by Cooking Dukkah Chicken at Home

I love traveling to the Middle East and North Africa.

As a professional food and travel journalist, I’ve had the opportunity to enjoy amazing meals in the Middle East, from authentic markets to award winning restaurants.

For over ten years, I’ve been on the hunt for an easy authentic Dukkah Chicken recipe via adventures that had me zig-zagging through Morocco, Turkey, Egypt, Jordan, Israel and Dubai.

I ate Dukkah Crusted Chicken with flatbread at a traditional Moroccan riad, covered in pickles in Istanbul and Bodrum, at a late night feast at the luxurious Four Seasons in Amman, as a hearty lunch in Tel Aviv and Jerusalem and a Middle Eastern buffet in the Dubai desert while belly dancers twirled under the night sky.

My favourite memory eating the popular Egyptian chicken dish was at lunch inside the bustling market in Cairo and under the twinkle of the night sky on a luxury Nile cruise.

Fry Dukkah Crusted Chicken in a large nonstick skillet.
Fry Dukkah Crusted Chicken in a large nonstick skillet.

Where To Eat Dukkah Crusted Chicken

If you live in a large city in Canada or America you’ll likely have access to a local Middle Eastern restaurant that serves authentic Egyptian Dukkah Crusted Chicken.

Haven’t traveled to the Egypt before? It may be helpful to first sample the dish at a local Middle Eastern restaurant to better understand how it is served. You’ll learn how thick or thin to serve the chicken cutlets, what spices to include in your homemade dukkah mix and what salads and side dishes to include at the table.

In Toronto, popular Middle Eastern restaurants that may serve crispy Dukkah Chicken include Parallel, Byblos, Tabule, Fat Pasha, Maha’s, Masrawy Kitchen and Paramount Fine Foods.

Let crispy Dukkah Chicken Breasts rest on a rack before slicing.
Let crispy Dukkah Chicken Breasts rest on a rack before slicing.

My Family Loves Dukkah Chicken Breasts

When my family moved to Oakville the first restaurant we visited was a local Egyptian restaurant called Agabi. Ranked as one of the best restaurants in Oakville, Agabi, became our family’s go-to Middle Eastern take out joint.

We’ve been eating at Agabi for years and have tasted almost every dish on the menu. Each member of my family has discovered a favourite dish, that we always seem to consistently order.

My father loves the Creamy Chicken, muddled with mushrooms and onions. My mother is a fan of the Lamb Shashlik, grilled to perfection with green pepper and mushroom. My sister always orders the Chicken Shawarma Plate, and I’ve always loved when they have Dukkah Crusted Chicken on special.

After discovering crispy and moist Dukkah Chicken at Agabi Restaurant, my family would always seek out the next best thing. We’ve traveled to Israel, Jordan, Egypt and beyond…always keen to experience a new and fresh take on the popular Middle Eastern and North African dish.

Dukkah Crusted Chicken is crispy on the outside and moist on the inside.
Dukkah Crusted Chicken is crispy on the outside and moist on the inside.

Cooking Tips

Spiced Dukkah Chicken is quick and easy to make at home.

  • Use a large nonstick skillet with a high rim to reduce splatter when frying.
  • Our recipe features a homemade Egyptian spice mix but you can also purchase Dukkah online.
  • We’ve used chicken breasts in this recipe, which we pound to flatten into a large schnitzel-style cutlet. You could substitue for chicken thighs if you prefer.
  • You can prepare a low calorie Dukkah Crusted Chicken recipe by using an air fryer instead of frying in a skillet.
  • We typically serve the crusted chicken cutlets with a simple carrot salad but you could also pair with Egyptian Salad Vegan Salata Baladi.
  • We love to double this recipe as leftovers make for an easy lunch the next day. You can serve the cutlets on their own or stuff into a sandwich.
Serve Dukkah Chicken whole or sliced.
Serve Dukkah Chicken whole or sliced.

What To Serve With Egyptian Dukkah Chicken

We love serving this Dukkah Crusted Chicken recipe as a light lunch or as part of an Egyptian-themed dinner party.

The crispy spiced chicken cutlets can be enjoyed buffet-style with Middle Eastern dips, falafels, shawarma, beef kafta, barbecued seafood and stuffed grape leaves.

If you’re hosting a formal dinner serve one large culet to each of your guests with carrot salad on the side. If you’ve got children at the table slice the crispy chicken breasts into strips so they’re easy to eat.

You can also serve the spiced breaded strips in healthy wraps, sandwiches, salad bowls or even over noodles.

Other Middle Eastern Recipes You Might Enjoy….

Serve Dukkah Chicken Breasts with Egyptian carrot salad.
ServeDukkah Chicken Breasts with Egyptian carrot salad.

Dukkah Chicken Health Benefits

Our easyDukkah Chicken recipe is packed full of healthy ingredients!

A useful source of copper, calcium, manganese, and phosphorus, sesame seeds help support circulatory, digestive and skeletal health.

A rich source of blood-building iron, cumin may also help balance your blood sugar levels and reduce bad cholesterol. It is also traditionally used as a digestive aid.

A good source of bone-strengthening vitamin K, coriander is also rich in antioxidants that help protect the eyes from damage by free radicals. 

Oregano is rich in antioxidants, may help fight bacteria, could have anti-cancer properties and can decrease inflammation. 

Fresh mint is antioxidant and anti-inflammatory, and can have a calming effect on the digestive system. It is also a good source of folate, which supports blood health. 

Containing more protein, fibre, vitamin E and calcium that other nuts, hazelnuts may reduce the risk of heart disease, keep your bones healthy,  and help your body absorb essential nutrients. 

An excellent source of vitamin A and the phytochemical beta-carotene, carrots help keep your eyes and bones healthy, and may help protect against several types of cancer.

Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.

Chicken is high in protein and provides B vitamins such as niacin, which helps your body access the energy in foods.   

We love serving homemade Dukkah Chicken as a healthy lunch or dinner.
We love serving homemadeDukkah Chicken as a healthy lunch or dinner.

You May Also Enjoy These Chicken Recipes…

Now you're an expert on how to make the best Egyptian Dukkah Chicken recipe!
Now you’re an expert on how to make the best Egyptian Dukkah Chicken recipe!

Best Crispy Dukkah Crusted Chicken Recipe

Print Recipe
4.50 from 2 votes

Egyptian Dukkah Crusted Chicken

How to make Egyptian Dukkah Chicken. Our easy Dukkah Crusted Chicken Breast recipe is crispy & moist, served with a healthy carrot salad.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Egyptian
Keyword: Dukkah Chicken
Servings: 6
Calories: 529kcal


  • French knife
  • measuring cups
  • measuring spoons
  • Nonstick Skillet
  • Mixing bowls
  • tongs
  • Food processor


  • 2 tbsp Sesame Seeds
  • 1 tbsp Coriander Seeds
  • 1 tbsp Cumin Seeds
  • 1 1/2 tsp Caraway Seeds
  • 1/2 tsp Dried Oregano
  • 3/4 cup Hazelnuts chopped
  • Kosher Salt and Black Pepper
  • 4 Carrots peeled and shredded
  • 3 tbsp White Wine Vinegar
  • 2 tbsp Fresh Mint chopped
  • 1/3 cup All Purpose Flour
  • 2 tbsp Cornstarch
  • 2 Eggs
  • 1 1/4 cups Panko
  • 4 Chicken Breast Cutlets pounded to 1/4 inch thickness
  • 10 tbsp Canola Oil


  • In a nonstick skillet over medium heat, toast the sesame seeds, stirring, until golden and fragrant, 2 minutes. Transfer to a small bowl.
  • In a food processor, combine the coriander, cumin, caraway, oregano, 1/4 cup hazelnuts, 1 tablespoon sesame seeds and 1/4 teaspoon of salt and pepper. Pulse until coarsely ground.
  • In a medium bowl, combine the carrots, vinegar, mint, remaining 1 tablespoon of sesame seeds and 1 teaspoon salt. Toss and set aside.
  • Set a wire rack on 2 rimmed baking sheets. In a shallow bowl, stir together the flour and cornstarch. In a second smaller bowl, use a fork to beat the eggs and 1 tablespoon of water until well combined. In a third shallow bowl, stir together the spice blend, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Season each cutlet on both sides with salt and pepper. One at a time, dredge the cutlets through the flour mixture, turning to coat and shaking off any excess. Then coast both sides with egg, and finally dredge with panko, pressing the crumbs to the meat. Place the cutlets on the prepared racks.
  • In the skillet over medium high heat, heat 6 tablespoons of canola oil. Add 2 cutlets and cook undisturbed until golden brown, 1-2 minutes. Using tongs, flip and cook the other side until golden brown, an additional minute.
  • Remove the skillet from the heat. Transfer the cutlets to the second prepared rack. Repeat with the remaining oil and cutlets. Serve hot with carrot salad.


Calories: 529kcal | Carbohydrates: 31.3g | Protein: 22.3g | Fat: 35.2g | Saturated Fat: 3.1g | Cholesterol: 97mg | Sodium: 251mg | Potassium: 568mg | Fiber: 4g | Sugar: 4g | Calcium: 126mg | Iron: 4mg

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