Crispy Turmeric Chicken Tenders (Printable Version)

Golden chicken tenders with turmeric, cumin & paprika. Crispy, flavorful & ready 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 - 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 ground 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

# 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 thoroughly. 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 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 even adhesion.
05 - Place chicken on a wire rack set over a baking sheet. Spray lightly with oil. Bake for 18-20 minutes, flipping halfway through, 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 Tips:

01 -
  • The turmeric gives them a gorgeous golden color and earthy warmth that feels both comforting and exciting.
  • They bake up incredibly crispy without needing a deep fryer, which means less mess and guilt.
  • The spice blend is flexible enough to dial up or down depending on who is at the table.
02 -
  • If your breading falls off in the oven, you probably skipped pressing it firmly onto the chicken or forgot to let the marinade sit long enough.
  • Turmeric stains like crazy, so wear an apron and wipe down your counters right away if any marinade drips.
  • Using a wire rack for baking allows hot air to circulate underneath, which keeps the bottoms from getting soggy.
03 -
  • For an even crispier crust, dip each marinated strip in beaten egg before pressing into the breadcrumbs, creating a double layer of protection.
  • Do not overcrowd the pan or baking sheet, as the steam from too many pieces will soften the breading instead of crisping it.
  • Let the cooked tenders rest on a wire rack for a minute or two before serving so the bottoms stay crisp instead of steaming against the plate.
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