Crispy Turmeric Chicken Tenders (Print Version)

Golden chicken tenders with turmeric, cumin, and paprika. Crispy outside, tender inside. 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

# Step-by-Step Guide:

01 - In a 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 thoroughly to coat all pieces evenly. Allow to marinate for at least 15 minutes or up to 2 hours for enhanced flavor development.
03 - Preheat oven to 425°F or heat oil in a large skillet over medium-high heat if frying.
04 - In a shallow dish, combine breadcrumbs, flour, turmeric, salt, and pepper until evenly distributed.
05 - Dredge each marinated chicken strip in the breadcrumb mixture, pressing gently to ensure coating adheres properly.
06 - For baking: Place chicken on a wire rack set over a baking sheet and spray lightly with oil. Bake for 18-20 minutes, flipping halfway through, until golden and cooked through. For frying: Cook chicken strips in batches for 3-4 minutes per side until crispy and cooked through. Drain on paper towels.
07 - Transfer chicken to a serving plate while hot and accompany with your preferred dipping sauce.

# Top Tips:

01 -
  • The turmeric marinade gives each bite a warm, earthy flavor that feels both comforting and exciting.
  • Panko breadcrumbs create an incredible crunch that stays crispy even after sitting for a few minutes.
  • You can bake or fry them depending on your mood and how much time you have.
  • They work as a weeknight dinner or a party snack that actually gets people talking.
02 -
  • Do not skip the wire rack if baking, it lets air circulate so the bottoms stay crispy instead of soggy.
  • Press the breadcrumbs on firmly but gently so they adhere without smashing the chicken.
  • If the oil is too hot when frying, the outside burns before the inside cooks, so keep the heat at medium-high.
03 -
  • For extra crunch, dip the marinated chicken in beaten egg before the breadcrumbs, it creates a thicker, crispier shell.
  • Let the breaded chicken rest for 5 minutes before cooking so the coating sets and does not fall off.
  • Use a meat thermometer to check for 74°C (165°F) internally if you are unsure about doneness.
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