Crispy Turmeric Chicken Tenders (Print Version)

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 ground 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 - 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 enhanced 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. Mix thoroughly to distribute spices evenly.
04 - Remove each marinated chicken strip from the marinade and coat thoroughly in the breadcrumb mixture, pressing gently to ensure the coating adheres properly.
05 - Place coated chicken on a wire rack set over a baking sheet. Spray lightly with oil. Bake for 18 to 20 minutes, flipping halfway through cooking, until golden brown and cooked through completely.
06 - If frying, cook 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 to a serving plate and serve hot with your preferred dipping sauce.

# Expert Tips:

01 -
  • The turmeric creates this gorgeous golden crust that makes even picky eaters curious enough to try it.
  • You get restaurant-level crunch without a deep fryer or complicated technique.
  • The marinade does all the heavy lifting, so the actual cooking feels almost effortless.
  • Leftovers reheat so well that you will actually look forward to lunch the next day.
02 -
  • Do not skip the marinade time, even 15 minutes makes a noticeable difference in tenderness and flavor depth.
  • Press the breading firmly onto each piece or it will fall off during cooking, leaving bald spots that are not nearly as satisfying.
  • If baking, use a wire rack instead of placing chicken directly on the sheet so air circulates and the bottoms stay crispy.
  • Let fried tenders rest on paper towels for a minute before serving to avoid sogginess from trapped steam.
03 -
  • For an extra thick crust, dip each piece in beaten egg after marinating and before the breadcrumb coating.
  • Toast your panko in a dry skillet for a minute before breading to deepen the flavor and boost the crunch.
  • Use a meat thermometer to check for an internal temperature of 75°C (165°F) so you never overcook or undercook.
  • If your turmeric is old and faded, replace it because fresh turmeric makes all the difference in both color and flavor.
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