Crispy Turmeric Chicken Tenders (Printable Version)

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 - 0.5 teaspoon black pepper
09 - 0.75 teaspoon salt

→ Breading

10 - 1 cup panko breadcrumbs
11 - 0.5 cup all-purpose flour
12 - 1 teaspoon turmeric
13 - 0.5 teaspoon salt
14 - 0.5 teaspoon black pepper

→ Cooking

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

# Directions:

01 - Whisk together yogurt, olive oil, turmeric, cumin, garlic powder, paprika, black pepper, and salt in a bowl. Add chicken strips and toss to coat thoroughly. Marinate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Preheat oven to 425°F or heat neutral 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 ensure coating adheres evenly.
05 - Place coated chicken on a wire rack set over a baking sheet. Spray lightly with oil. Bake for 18-20 minutes, flipping halfway through, until golden brown 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 - Transfer to a serving plate and serve hot with desired dipping sauce.

# Expert Tips:

01 -
  • The golden crust stays shatteringly crisp even after sitting for a few minutes, which never happens with plain breading.
  • Turmeric adds this subtle warmth that makes people ask what the mystery flavor is, and it feels good knowing its anti-inflammatory too.
  • They bake beautifully or fry fast, so you can choose your own adventure depending on how much time or mess you can handle.
  • Kids devour them without realizing theyre eating something healthier than typical fast food tenders.
02 -
  • If you skip the marinade time, the spices wont penetrate the chicken and youll only taste the breading, so give it at least 15 minutes even if youre rushed.
  • Spraying or brushing the breaded tenders with oil before baking is non-negotiable if you want them crispy, otherwise theyll come out dry and pale instead of golden.
  • Dont crowd the pan if frying or theyll steam instead of crisp, and the temperature will drop too much for a good crust to form.
03 -
  • Use a wire rack for baking instead of placing tenders directly on the sheet, it lets hot air circulate underneath and prevents soggy bottoms.
  • If your breadcrumbs arent sticking well, let the coated tenders rest in the fridge for 10 minutes before cooking, it helps the breading set and cling better.
  • Always check that the thickest part of the chicken reaches 75°C (165°F) with a thermometer, especially if your strips vary in size.
  • For the brightest golden color, use fresh turmeric powder, old spices lose their vibrancy and wont give you that wow factor.
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