Crispy Turmeric Chicken Tenders (Printable)

Golden chicken tenders with turmeric, cumin, and spices. Crispy, flavorful, and 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 - ½ teaspoon black pepper
09 - ¾ teaspoon salt

→ Breading

10 - 1 cup panko breadcrumbs
11 - ½ cup all-purpose flour
12 - 1 teaspoon 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

# How-To Steps:

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 evenly. 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 ensure coating adheres properly.
05 - Place 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 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 - Serve hot with your favorite dipping sauce.

# Expert Tips:

01 -
  • They stay crispy even after sitting out during a long family dinner, which means no soggy disappointment.
  • The turmeric marinade makes the chicken so tender and flavorful, you actually want to eat them without dipping sauce.
  • Theyre easy enough for a weeknight but look impressive enough to serve at a casual get together.
02 -
  • Dont skip the wire rack when baking, or the bottoms will steam instead of crisp and youll lose that perfect crunch.
  • If your breadcrumbs arent sticking well, let the marinated chicken sit in the fridge for 10 minutes before breading so the yogurt firms up slightly.
  • Turmeric stains everything it touches, so use a bowl you dont mind turning faintly yellow or line it with parchment.
03 -
  • If you want an even thicker crust, dip the marinated chicken in beaten egg before pressing into the breadcrumbs for a double layer of crunch.
  • Use a meat thermometer to check doneness instead of cutting into the chicken, so you keep all the juices inside where they belong.
  • Let the breaded strips rest on a plate for five minutes before cooking so the coating sets and doesnt fall off in the pan or oven.
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