Crispy Turmeric Chicken Tenders (Printable)

Golden chicken tenders with turmeric, cumin, and paprika. Crispy outside, tender inside. Ready in 35 minutes.

# Ingredient list:

→ Chicken

01 - 1.3 lbs boneless, skinless chicken tenders or chicken breast, cut into strips

→ Marinade

02 - 2 tablespoons plain yogurt or dairy-free alternative
03 - 1 tablespoon olive oil
04 - 2 teaspoons ground turmeric
05 - 1 teaspoon ground cumin
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon black pepper
09 - ¾ teaspoon salt

→ Breading

10 - 1 cup panko breadcrumbs
11 - ½ cup all-purpose flour
12 - 1 teaspoon ground turmeric
13 - ½ teaspoon salt
14 - ½ teaspoon black pepper

→ Cooking

15 - Olive oil spray or 3 tablespoons neutral oil for baking or shallow frying

# Cooking steps:

01 - In a mixing bowl, whisk together yogurt, olive oil, turmeric, cumin, garlic powder, paprika, black pepper, and salt. Add chicken strips and toss thoroughly to coat. Marinate for at least 15 minutes or up to 2 hours for enhanced flavor development.
02 - Preheat oven to 425°F or heat oil in a large skillet over medium-high heat if frying.
03 - In a shallow dish, combine breadcrumbs, flour, turmeric, salt, and pepper. Mix until evenly distributed.
04 - Dredge each marinated chicken strip in the breadcrumb mixture, pressing gently to ensure coating adheres properly.
05 - Place coated chicken on a wire rack set over a baking sheet. Spray lightly with oil. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and cooked through.
06 - Fry chicken strips in batches for 3 to 4 minutes per side until crispy and cooked through. Drain on paper towels.
07 - Transfer chicken tenders to serving platter while hot. Accompany with preferred dipping sauce.

# Expert advice:

01 -
  • The turmeric creates a gorgeous golden crust that tastes as good as it looks.
  • Everything comes together in about half an hour, even on the busiest weeknights.
  • The spice blend is warm and fragrant without overwhelming anyone at the table.
  • They taste indulgent but sneak in anti-inflammatory benefits from the turmeric.
02 -
  • Don't skip the wire rack when baking, it lets air circulate and keeps the bottoms from getting soggy.
  • If your breading isn't sticking well, the chicken might be too wet, so let excess marinade drip off before coating.
  • Turmeric stains easily, so use a spoon you don't mind turning yellow or wear gloves when handling the marinade.
03 -
  • Use a kitchen scale to portion the chicken strips evenly so they all cook at the same rate.
  • Toast the panko in a dry pan for a minute before using it, the extra color and crunch are worth it.
  • If you're frying, don't crowd the pan or the temperature will drop and the coating will turn soggy instead of crispy.
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