Crispy Turmeric Chicken Tenders (Printable version)

Golden chicken tenders coated with turmeric, spices, and crispy panko. Baked or fried to perfection in 35 minutes.

# What You 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

# How to Make It:

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 sunset color and an earthy warmth that feels different without being unfamiliar.
  • They stay crispy even after sitting out for a few minutes, which means you can actually enjoy dinner with everyone instead of hovering over the stove.
  • The marinade does all the heavy lifting, so the actual cooking feels almost effortless on hectic evenings.
02 -
  • If your breading keeps falling off, try letting the coated chicken rest on a plate for 5 minutes before cooking so the coating can set.
  • Don't skip the wire rack if baking, it allows air to circulate underneath and prevents soggy bottoms.
  • The turmeric will stain wooden spoons and light-colored bowls, so use metal or glass if you want to avoid a permanently golden tint.
03 -
  • For an extra-thick crust, dip the marinated chicken in beaten egg before dredging in the breadcrumb mixture.
  • Use a meat thermometer to check doneness, the internal temperature should reach 75°C (165°F) for perfectly cooked chicken without any guesswork.
  • If you're serving these at a party, keep them warm in a low oven (around 95°C or 200°F) on a wire rack so they stay crispy until everyone's ready to eat.
Return