Crispy Turmeric Chicken Tenders (Printable)

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 - 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:

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 thoroughly. 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 shallow frying.
03 - In a shallow dish, combine panko breadcrumbs, all-purpose flour, turmeric, salt, and black pepper. Mix until evenly distributed.
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 for 18 to 20 minutes, flipping halfway through, until golden brown and cooked through.
06 - Alternatively, 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 - Serve hot with your favorite dipping sauce such as yogurt-herb dip or sweet chili sauce.

# Expert Advice:

01 -
  • The turmeric gives them a gorgeous golden color that makes even picky eaters curious enough to try one.
  • They stay crispy whether you bake or fry them, and leftovers reheat without turning soggy.
  • The marinade is forgiving, you can leave it for 15 minutes or overnight and both turn out incredible.
  • Everyone thinks you did something fancy, but it's honestly just chicken, spices, and breadcrumbs doing their best work.
02 -
  • If your breading keeps sliding off, let the coated chicken rest on a plate for 5 minutes before cooking, it helps everything set.
  • Don't overcrowd the pan or baking sheet, the tenders need space for air to crisp them up properly.
  • Use a meat thermometer if you're unsure, chicken is safely cooked at 75°C (165°F) internal temperature.
03 -
  • For an extra-crunchy coating, dip each marinated strip in beaten egg before pressing into the breadcrumb mixture.
  • If you're baking a big batch, rotate the pan halfway through so everything browns evenly.
  • Always let the chicken rest for a few minutes after cooking, it keeps the juices inside and the breading intact when you bite in.
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