Golden chicken tenders with turmeric, cumin, and smoked paprika. Crispy outside, tender inside. Ready in 35 minutes.
# 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 - 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 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 evenly. 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 frying.
03 - In a shallow dish, combine panko breadcrumbs, all-purpose flour, turmeric, salt, and black pepper.
04 - Remove each marinated chicken strip from the bowl and dredge thoroughly in the breadcrumb mixture, pressing gently to ensure coating adheres properly.
05 - Place coated chicken strips on a wire rack set over a baking sheet. Lightly spray with olive oil. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and cooked through.
06 - If frying, cook 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 - Serve hot with your preferred dipping sauce such as yogurt-herb dip or sweet chili sauce.
