Crispy Turmeric Chicken Tenders (Print Version)

Golden chicken tenders with turmeric, cumin, and paprika. Crispy outside, tender inside. 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 - 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 - 3 tablespoons neutral oil or olive oil spray for baking or shallow frying

# How To Make:

01 - In a mixing bowl, whisk together yogurt, olive oil, turmeric, cumin, garlic powder, paprika, black pepper, and salt until well combined.
02 - Add chicken strips to the marinade and toss to coat evenly. Allow to marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
03 - Preheat oven to 425°F if baking, or heat oil in a large skillet over medium-high heat if frying.
04 - In a shallow dish, combine breadcrumbs, flour, turmeric, salt, and pepper. Mix thoroughly.
05 - Remove each marinated chicken strip and dredge in the breadcrumb mixture, pressing gently to ensure even adherence.
06 - For baking: Place coated chicken on a wire rack set over a baking sheet and spray lightly with oil. Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through. For frying: Cook chicken strips in batches for 3-4 minutes per side until crispy and cooked through. Drain on paper towels.
07 - Serve hot with your preferred dipping sauce.

# Expert Tips:

01 -
  • The turmeric gives them this gorgeous golden hue that makes even picky eaters curious enough to try one.
  • Theyre baked or fried, so you can choose your own adventure depending on your mood or how much time you have.
  • The spice blend is warm and aromatic without being spicy, making them kid friendly and crowd pleasing.
  • Leftovers actually reheat well, which is rare for breaded chicken.
02 -
  • If your breading is falling off, make sure the chicken isnt too wet from the marinade, and press the crumbs firmly onto each strip.
  • Dont skip the wire rack if baking, it lets air circulate under the tenders so the bottoms get just as crispy as the tops.
  • If youre frying, dont overcrowd the pan or the temperature will drop and theyll turn soggy instead of crispy.
03 -
  • For an even crunchier crust, double coat the tenders by dipping them in beaten egg after marinating, then into the breading.
  • Use a meat thermometer to check doneness, the internal temperature should hit 75°C (165°F) for perfectly cooked chicken.
  • If youre making these for a party, keep them warm in a low oven while you finish frying the rest.
Go Back