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 ground 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 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 using the frying method.
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 the coating adheres completely.
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 and cooked through.
06 - Fry chicken strips in batches for 3 to 4 minutes per side until crispy and cooked through. Drain on paper towels.
07 - Serve hot with your favorite dipping sauce.

# Expert Suggestions:

01 -
  • The turmeric gives these tenders a gorgeous golden color and earthy flavor that feels special without any fuss.
  • You can bake or fry them depending on your mood, and both methods deliver serious crunch.
  • They come together in about half an hour, making them perfect for busy weeknights or last minute gatherings.
02 -
  • Do not skip the wire rack when baking, it lets air circulate and keeps the bottoms from getting soggy.
  • If you want extra crunch, dip the marinated chicken in beaten egg before the breading and press the crumbs on twice.
  • Let the chicken sit for a minute after breading so the coating sets, it will stick better during cooking.
03 -
  • Use a meat thermometer to check that the thickest part of the chicken reaches 75°C (165°F) so you know it is perfectly cooked.
  • If you have time, let the breaded chicken rest in the fridge for 10 minutes before cooking, it helps the coating stick even better.
  • Double the batch and freeze the breaded, uncooked tenders on a tray, then transfer to a bag for quick future meals.
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