Crispy Turmeric Chicken Tenders (Print View)

Golden chicken tenders with turmeric, cumin, and paprika. Crispy coating and tender inside in 35 minutes.

# Components:

→ 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 ground 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

# Directions:

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 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 coating adheres properly.
05 - Place coated chicken on a wire rack set over a baking sheet. Spray lightly with oil. Bake 18-20 minutes, flipping halfway through, until golden brown 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 Advice:

01 -
  • The turmeric gives you that sophisticated flavor without requiring you to master any complicated techniques.
  • You can have dinner on the table faster than ordering takeout, and it tastes infinitely better.
  • It works whether you're baking or frying, so you can adapt based on your mood or what your kitchen allows.
02 -
  • Don't skip the marinating step or rush it by using less yogurt; that's actually what keeps the chicken tender instead of drying out, especially if you're baking rather than frying.
  • If your breading feels like it's not sticking, your hands are probably too wet; quickly dry them on a cloth and try again, or your coating will slide right off in the oil.
03 -
  • If you're batch cooking for a crowd, keep finished tenders warm on a baking sheet in a low oven while you finish the rest; they'll stay crispy and hot without overcooking.
  • The one thing that actually changes the game is making sure your oil or oven is genuinely hot before the chicken goes in; starting in a cool pan or oven is how you end up with soggy, greasy results instead of the golden crust you're after.
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