Golden, crunchy chicken strips marinated in turmeric and spices, then breaded and baked or fried until crispy. Easy 35-minute fusion dish.
# 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 ground 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 Guide:
01 - In a mixing bowl, whisk together yogurt, olive oil, turmeric, cumin, garlic powder, paprika, black pepper, and salt. Add chicken strips and toss until fully coated. Marinate for at least 15 minutes or up to 2 hours for enhanced flavor development.
02 - Preheat oven to 425°F or heat oil in a large skillet over medium-high heat if using the frying method.
03 - In a shallow dish, combine panko breadcrumbs, all-purpose flour, turmeric, salt, and black pepper. Mix thoroughly to distribute seasonings evenly.
04 - Remove each marinated chicken strip and dredge thoroughly in the breadcrumb mixture, pressing gently to ensure even adhesion on all sides.
05 - Place breaded chicken strips on a wire rack positioned over a baking sheet. Lightly spray with olive oil. Bake for 18 to 20 minutes, flipping halfway through cooking, until golden brown and cooked through.
06 - If frying, cook chicken strips in batches for 3 to 4 minutes per side until crispy and fully cooked. Transfer to paper towels to remove excess oil.
07 - Transfer hot chicken tenders to a serving platter and serve with preferred dipping sauce.
