Crispy Turmeric Chicken Tenders (Printable)

Golden chicken tenders infused with turmeric and warming spices. Perfectly crispy and flavorful 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

# Directions:

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 pan-frying.
03 - In a shallow dish, combine panko breadcrumbs, all-purpose flour, turmeric, salt, and black pepper.
04 - Remove each marinated chicken strip and dredge thoroughly in the breadcrumb mixture, pressing gently to ensure proper adhesion.
05 - Place breaded chicken strips on a wire rack positioned over a baking sheet. Spray lightly with olive oil. Bake for 18 to 20 minutes, flipping halfway through cooking, until golden brown and cooked through internally.
06 - If preferred, fry chicken strips in batches for 3 to 4 minutes per side until crispy and cooked through. Drain on paper towels to remove excess oil.
07 - Serve chicken tenders immediately while hot with preferred dipping sauce.

# Expert Advice:

01 -
  • The turmeric gives them a gorgeous color and earthy warmth that kids and adults both love.
  • They stay crispy even after sitting out for a few minutes, which never happens with my old recipes.
  • You can bake or fry them depending on your mood and how much time you have.
  • The marinade does all the heavy lifting, so the flavor goes deep into every bite.
02 -
  • Don't skip the wire rack when baking, or the bottoms will get soggy from trapped steam.
  • If you're frying, resist the urge to move the chicken around too much; let it sit undisturbed to develop that perfect crust.
  • Marinating for the full 2 hours makes a noticeable difference in tenderness and flavor depth.
03 -
  • For an even thicker crust, dip the marinated chicken in beaten egg before the breadcrumb coating.
  • Use a meat thermometer to check doneness; chicken is safe at 75°C (165°F) internal temperature.
  • If you want extra golden color, add a pinch of turmeric to your oil spray before baking.
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