Crispy Turmeric Chicken Tenders (Print View)

Golden chicken tenders with turmeric, cumin, and paprika. Crispy, flavorful, and 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 - Olive oil spray or 3 tablespoons neutral oil for baking or shallow frying

# How To Make It:

01 - Whisk together yogurt, olive oil, turmeric, cumin, garlic powder, paprika, black pepper, and salt in a bowl. Add chicken strips and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours for deeper flavor.
02 - Preheat oven to 425°F or heat oil in a large skillet over medium-high heat if frying.
03 - Combine breadcrumbs, flour, turmeric, salt, and pepper in a shallow dish.
04 - Dredge each marinated chicken strip in the breadcrumb mixture, pressing gently to ensure even coating and adherence.
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 and cooked through. Internal temperature should reach 165°F.
06 - Fry chicken strips in batches for 3-4 minutes per side until crispy and cooked through. Drain on paper towels.
07 - Transfer to a serving platter and serve hot with your favorite dipping sauce.

# Expert Suggestions:

01 -
  • The turmeric gives you this gorgeous golden color that makes plain chicken tenders look like something special without any extra work.
  • It's got just enough spice to keep things interesting but stays friendly enough that even picky eaters will go back for seconds.
02 -
  • Don't skip the wire rack if you're baking, it lets air circulate underneath so the bottoms get crispy instead of soggy.
  • If your breading is sliding off, let the coated chicken rest for 5 minutes before cooking so everything has time to adhere properly.
03 -
  • Press the breading on firmly with your palms, not just your fingertips, so it creates a solid crust that won't fall off during cooking.
  • If you want an even thicker coating, dip the marinated chicken in beaten egg before the breadcrumbs and you'll get an extra-crispy shell that holds up to any sauce.
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