Golden, crunchy chicken tenders infused with fragrant turmeric and spices, ideal for family meals or a delightful appetizer.
# What You 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
# Step-by-Step:
01 - Whisk together yogurt, olive oil, turmeric, cumin, garlic powder, paprika, black pepper, and salt in a bowl. Add chicken strips and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Preheat oven to 425°F with a wire rack set over a baking sheet, or heat oil in a large skillet over medium-high heat if shallow frying.
03 - Combine breadcrumbs, flour, turmeric, salt, and pepper in a shallow dish, mixing thoroughly to distribute spices evenly.
04 - Dredge each marinated chicken strip in the breadcrumb mixture, pressing gently to ensure the coating adheres completely to the meat.
05 - Arrange coated chicken on the wire rack and spray lightly with oil. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F.
06 - For frying, cook chicken strips in batches for 3 to 4 minutes per side until crispy and cooked through. Transfer to paper towels to drain excess oil.
07 - Serve hot accompanied by your preferred dipping sauce, such as yogurt-herb dip or sweet chili sauce.
