Crispy Turmeric Chicken Tenders (Print View)

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

# What You’ll Need:

→ 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 - 1/2 teaspoon black pepper
09 - 3/4 teaspoon salt

→ Breading

10 - 1 cup panko breadcrumbs
11 - 1/2 cup all-purpose flour
12 - 1 teaspoon turmeric
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper

→ Cooking

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

# Method:

01 - In a bowl, whisk together yogurt, olive oil, turmeric, cumin, garlic powder, paprika, black pepper, and salt. Add chicken strips and toss to coat. Marinate for at least 15 minutes or up to 2 hours for deeper flavor.
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.
04 - Dredge each marinated chicken strip in the breadcrumb mixture, pressing gently to adhere.
05 - Place chicken on a wire rack set over a baking sheet. Spray lightly with oil. Bake 18-20 minutes, flipping halfway, until golden and cooked through.
06 - Fry chicken strips in batches for 3-4 minutes per side until crispy and cooked through. Drain on paper towels.
07 - Serve hot with your favorite dipping sauce.

# Expert Advice:

01 -
  • The turmeric gives these tenders a gorgeous golden color that makes them look gourmet without any fuss.
  • Theyre baked or fried, so you control how indulgent or light you want dinner to be.
  • Kids and adults both reach for them, which is a rare kitchen victory.
02 -
  • Dont skip the wire rack when baking, or the bottoms will steam instead of crisp.
  • If your breadcrumbs arent sticking well, let the marinated chicken sit for a few extra minutes so the yogurt can thicken slightly.
  • Flipping halfway through baking ensures even browning and prevents one side from getting pale and soft.
03 -
  • Use a meat thermometer to check for 75°C (165°F) internal temp if youre unsure about doneness.
  • Marinate overnight for deeper flavor, the turmeric really blooms with time.
  • Serve with a squeeze of fresh lemon to cut through the richness and brighten every bite.
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