Crispy Turmeric Chicken Tenders (Printable)

Golden chicken tenders with turmeric, cumin, and paprika. Crispy, flavorful, and 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 - 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

# How-To Steps:

01 - Whisk together yogurt, olive oil, turmeric, cumin, garlic powder, paprika, black pepper, and salt in a bowl. Add chicken strips and toss until evenly coated. 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 using the frying method.
03 - Combine breadcrumbs, flour, turmeric, salt, and pepper in a shallow dish and mix thoroughly.
04 - Remove each marinated chicken strip from the marinade and dredge thoroughly in the breadcrumb mixture, pressing gently to ensure even adherence and optimal coating.
05 - Place breaded chicken on a wire rack positioned over a baking sheet. Spray lightly with oil. Bake for 18 to 20 minutes, flipping halfway through cooking, until golden brown 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 to remove excess oil.
07 - Transfer cooked chicken tenders to a serving platter and serve hot with your preferred dipping sauce.

# Expert Advice:

01 -
  • The turmeric creates a gorgeous golden crust that tastes as vibrant as it looks.
  • They stay incredibly juicy inside while achieving that perfect crackly crunch outside.
  • You probably have most of these spices sitting in your cabinet right now.
  • Baking or frying both work beautifully, so you can choose your own adventure.
02 -
  • Do not skip the marinating time, even 15 minutes makes the chicken noticeably more tender and flavorful.
  • If baking, use a wire rack so air circulates underneath and the bottoms crisp up instead of steaming.
  • Turmeric stains easily, so wear gloves or wash your hands immediately after handling the marinade.
  • Let the oil heat fully before frying or the breading will absorb too much oil and turn soggy instead of crisp.
03 -
  • Use a meat thermometer to check for 75°C (165°F) internal temperature so you never overcook and dry out the chicken.
  • Taste your breadcrumb mixture before coating and adjust the salt or spices, it should be well-seasoned on its own.
  • If the breading isn't sticking well, let the coated chicken rest on a plate for 5 minutes before cooking to help it set.
  • Double the marinade spices and keep the extra in a jar for quick weeknight meals, it works on fish and vegetables too.
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