Crispy Turmeric Chicken Tenders (Printable)

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 - ½ teaspoon black pepper
09 - ¾ teaspoon salt

→ Breading

10 - 1 cup panko breadcrumbs
11 - ½ cup all-purpose flour
12 - 1 teaspoon turmeric
13 - ½ teaspoon salt
14 - ½ teaspoon black pepper

→ Cooking

15 - Olive oil spray or 3 tablespoons neutral oil for baking or shallow frying

# Method:

01 - Whisk together yogurt, olive oil, turmeric, cumin, garlic powder, paprika, black pepper, and salt in a mixing bowl until well combined. Add chicken strips and toss thoroughly to coat evenly. Marinate for at least 15 minutes or up to 2 hours for enhanced flavor depth.
02 - Preheat oven to 425°F if baking, 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. Mix until spices are evenly distributed throughout the coating.
04 - Remove each marinated chicken strip and dredge in the breadcrumb mixture, pressing gently to ensure the coating adheres securely to all surfaces.
05 - Place coated chicken strips 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 - Transfer to a serving platter and serve hot with your preferred dipping sauce.

# Expert Advice:

01 -
  • The golden crust stays crispy even after cooling, which means these actually survive the car ride to a potluck.
  • Turmeric gives you that warm, earthy flavor that makes people ask what your secret ingredient is.
  • Takes just 35 minutes from hungry to happy, and you can bake or fry depending on your mood.
  • Works for picky eaters and adventurous ones alike because the spices are gentle, not aggressive.
02 -
  • Don't skip the marinating step even though it feels like an extra task—the yogurt is what keeps these tender inside while you're building that crispy crust.
  • If you're baking, use a wire rack because chicken sitting directly on a wet baking sheet will steam instead of crisp up, and nobody wants soggy breading.
  • The oil temperature matters if you're frying, so test with a breadcrumb first and adjust your heat if it browns too fast or sits there doing nothing.
03 -
  • For extra crunch that actually lasts, dip each marinated strip quickly into beaten egg before the breadcrumb coating—this seals everything and creates a shell that stays crispy through reheating.
  • Fresh turmeric root grated directly into the marinade changes everything if you ever find it at your market, making the flavor taste more alive and less powdery.
  • If your breading feels dry while you're working, add just one more tablespoon of yogurt to the marinade and your coating will stick more cooperatively.
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