Description
These Crispy Turmeric Chicken Tenders offer a flavorful and healthy twist on classic chicken tenders, coated in a vibrant turmeric-spiced breadcrumb mixture and baked to golden perfection. Perfectly crunchy on the outside and tender inside, this easy-to-make recipe is great for a quick family meal or snack.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1 lb)
Coating
- 2 tsp turmeric powder
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Binding
- 2 large eggs
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray to prevent the tenders from sticking and help with easy cleanup.
- Slice the chicken: Cut the boneless, skinless chicken breasts into strips about 1 inch wide, ensuring even sizes for consistent cooking.
- Prepare coatings: In one bowl, whisk the eggs thoroughly to create the binding mixture. In a separate bowl, combine the panko breadcrumbs with turmeric powder, garlic powder, salt, and pepper, mixing well to evenly distribute the spices.
- Coat the chicken: Dip each chicken strip into the egg mixture, letting any excess drip off. Then generously coat the strips with the seasoned breadcrumb mixture, pressing lightly to adhere the crumbs to the chicken.
- Arrange and bake: Place the coated chicken tenders in a single layer in the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until the tenders are golden brown and cooked through.
- Serve: Remove from oven and serve warm with your favorite dipping sauces such as ranch, honey mustard, or spicy mayo.
Notes
- Ensure chicken strips are uniform in size for even baking.
- Panko breadcrumbs provide extra crispiness but regular breadcrumbs can be used if unavailable.
- Adjust seasoning to taste; add more garlic powder or pepper if desired.
- For extra crispiness, flip the tenders halfway through baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
