Crispy Turmeric Chicken Tenders.
These Crispy Turmeric Chicken Tenders are bursting with flavor and crunch, perfect for a healthy, kid-friendly meal or snack!
Equipment
- Baking Sheet
- Mixing Bowls
- Whisk
- Meat Thermometer
- Spatula
Ingredients
- 2 pounds boneless chicken tenders
- 2 tablespoons brown rice flour
- 3/4 cup brown rice flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- flaked sea salt to taste
- black pepper to taste
- 3/4 - 1 cup buttermilk
- 1/4 - 1/2 cup finely shredded unsweetened coconut
- 1 teaspoon smoked paprika
- 1/2 - 1 teaspoon ground turmeric
- 2 teaspoons lime zest
- extra virgin olive oil for brushing or drizzling
- 1/2 cup mayo for dipping sauce
- 1/4 cup buffalo sauce for dipping sauce
- 1 tablespoon ketchup for dipping sauce
- 1/2 teaspoon garlic powder for dipping sauce
Instructions
- Begin by placing your boneless chicken tenders in a large mixing bowl. Pour in the buttermilk, followed by the garlic powder, onion powder, flaked sea salt, black pepper, and lime zest. Stir everything together until the chicken is well-coated. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 30 minutes, or up to 2 hours if you have the time.
- In another mixing bowl, combine the brown rice flour, shredded coconut, smoked paprika, turmeric, and a pinch of salt and pepper. This mixture will provide that delightful crunch and flavor to your chicken tenders.
- Preheat your oven to 425°F (220°C). This high temperature is key to achieving that crispy exterior we all love.
- Once the chicken has marinated, take each piece out and let the excess buttermilk drip off. Dip each tender into the flour mixture, ensuring an even coating. Press gently to make sure the coating sticks well.
- Line a baking sheet with parchment paper. Place the coated chicken tenders on the sheet, leaving some space between each piece. Brush or drizzle each tender with extra virgin olive oil to help them crisp up in the oven. Bake for 15-20 minutes, or until the chicken is golden brown and cooked through. A meat thermometer should read 165°F (75°C) when done.
- While the chicken is baking, whisk together the mayo, buffalo sauce, ketchup, and garlic powder in a small bowl. Adjust the buffalo sauce to your taste for desired heat.
- Once the chicken tenders are out of the oven, let them rest for a few minutes. Serve them warm alongside your spicy dipping sauce, and enjoy the crispy, flavorful bites of goodness!
Notes
- The marinating step is essential for moisture; don’t skip it!
- Feel free to experiment with different spices in the coating for a personalized flavor.
- For an extra crispy finish, switch the oven to broil for the last 2-3 minutes of cooking.
- These tenders can also be cooked in an air fryer for a quicker, healthier option. Cook at 400°F (200°C) for about 12-15 minutes.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.