Crispy Turmeric Chicken Tenders (Printable Version)

Golden chicken tenders with turmeric, cumin, and crispy panko coating. Ready in 35 minutes for any occasion.

# 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

# How to Prepare:

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 frying.
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 properly.
05 - Place chicken on a wire rack set over a baking sheet. Spray lightly with oil. Bake for 18-20 minutes, flipping halfway through, until golden and cooked through.
06 - Fry chicken strips in batches for 3-4 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 adds a gorgeous golden hue and subtle warmth without being overpowering or bitter.
  • Panko gives these tenders a crunch that stays crispy even after sitting on the counter for a few minutes.
  • You can bake or fry them depending on your mood and how much time you have.
  • The marinade is quick but punchy enough to make plain chicken taste like something special.
02 -
  • Don't skip the marinade time, even 15 minutes makes a difference in flavor and tenderness.
  • Press the breadcrumbs on firmly or they'll fall off during cooking, I learned this the messy way.
  • If baking, use a wire rack so hot air can reach every side, otherwise the bottoms get soggy.
  • Let the oil get hot before frying or the coating will absorb grease instead of crisping up.
03 -
  • Use a kitchen thermometer to check that the chicken reaches 75°C (165°F) internally, no guessing.
  • If the breadcrumbs start browning too fast in the oven, lower the heat slightly and give them a few more minutes.
  • Make extra marinade and toss it with vegetables or tofu for a matching side dish.
  • Always taste your breading mixture before coating, if it's bland now, it'll be bland later.
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