Crispy Turmeric Chicken Tenders (Printable)

Golden chicken tenders with turmeric and warming spices. 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 - 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 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 Make It:

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 refrigerated for enhanced flavor development.
03 - Preheat oven to 425°F if baking, or heat neutral oil in a large skillet over medium-high heat if frying.
04 - In a shallow dish, combine panko breadcrumbs, flour, turmeric, salt, and pepper. Mix thoroughly to distribute spices evenly.
05 - Remove each marinated chicken strip and coat thoroughly in the breadcrumb mixture, pressing gently to ensure adhesion.
06 - Place breaded chicken on a wire rack set over a baking sheet. Spray lightly with oil. Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through.
07 - Alternatively, fry chicken strips in batches for 3-4 minutes per side until crispy and cooked through. Drain on paper towels.
08 - Transfer to serving platter and serve hot with preferred dipping sauce.

# Expert Advice:

01 -
  • The turmeric gives them a gorgeous golden hue and earthy warmth without overpowering the flavor.
  • They stay juicy inside while getting seriously crispy on the outside, no deep fryer needed.
  • The spice blend is forgiving and flexible, so you can dial it up or down based on your mood.
  • They work just as well as a main dish with rice as they do piled on a platter for guests.
02 -
  • Don't skip the oil spray or drizzle when baking, it's the difference between pale and properly golden.
  • If your marinade looks thin, that's fine, the yogurt and oil will still cling enough to carry the spices into the chicken.
  • Let the coated strips rest on the rack for a minute before baking so the breading sets and doesn't slide off.
  • Always check internal temp, chicken is safely cooked at 75°C (165°F) and should be opaque throughout.
03 -
  • Use a wire rack when baking so heat circulates all around and you get crispness on every side.
  • If frying, don't move the chicken too soon, let each side develop a crust before flipping or it might tear.
  • Taste your breadcrumb mixture before coating, if it needs more salt or spice, now's the time to adjust.
  • Panko is worth seeking out, regular breadcrumbs just don't deliver the same shatter when you bite in.
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