Crispy Turmeric Chicken Tenders (Printable)

Golden chicken tenders with turmeric, cumin, and paprika. Crispy coating with aromatic spice blend inside.

# 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 thoroughly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
02 - Preheat oven to 425°F if baking, 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 well to distribute spices evenly.
04 - Dredge each marinated chicken strip in the breadcrumb mixture, pressing gently to ensure even coating and adhesion.
05 - Place coated 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.
06 - Fry chicken strips in batches for 3-4 minutes per side until crispy and cooked through. Drain on paper towels to remove excess oil.
07 - Serve hot with your preferred dipping sauce such as yogurt-herb dip or sweet chili sauce.

# Expert Tips:

01 -
  • The turmeric gives these tenders a sophisticated warmth that somehow tastes fancy but feels completely approachable.
  • They're genuinely crispy on the outside and stay juicy inside, which is harder than it sounds but worth the small effort.
  • You can bake or fry depending on your mood, and either way tastes restaurant quality in your own kitchen.
02 -
  • Don't skip the marinating step or rush it; even fifteen minutes makes a genuine difference in how tender and flavorful the chicken tastes.
  • If the breading feels like it's not sticking well, your marinade might be too thin, so make sure it coats the chicken in a proper paste rather than just pooling at the bottom of the bowl.
03 -
  • Double-coat the tenders if you love maximum crunch: dip marinated strips in beaten egg first, then into breadcrumbs, for a substantially thicker and even crispier crust.
  • Keep your hands slightly damp while breading; it prevents the mixture from sticking to your fingers while still allowing the coating to cling perfectly to the chicken.
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