Instructions

• Preheat the oven to 450°F. Line a baking sheet with parchment paper or lightly rub it with extra virgin olive oil.
• Pat the 2 pounds boneless chicken tenders dry with paper towels. In a large bowl, combine 2 tablespoons brown rice flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, and flaked sea salt and black pepper to taste. Add the chicken and toss until evenly coated.
• In a separate bowl, mix 3/4 cup brown rice flour, 1/4–1/2 cup finely shredded unsweetened coconut (use your preferred amount), 1 teaspoon smoked paprika, 1/2–1 teaspoon ground turmeric (use to your taste), and 2 teaspoons lime zest.
• Pour 3/4 cup buttermilk into the dry mixture and stir until a thick, scoopable batter forms. If the batter is too stiff to coat the chicken, add up to an additional 1/4 cup buttermilk (for a total of 1 cup) to reach a thick but spreadable consistency.
• Add the coated chicken to the batter and toss so each piece is well covered. Reserve any excess batter left in the bowl.
• Arrange the battered tenders in a single layer on the prepared baking sheet, leaving space between pieces (do not overcrowd). Lightly brush or drizzle the tops with extra virgin olive oil.
• Bake for 10 minutes. Remove the sheet from the oven, spoon the reserved batter onto the tenders to cover any thin spots, and drizzle or brush lightly with more olive oil.
• Return to the oven and bake an additional 15 minutes, or until the coating is crisp and the chicken reaches an internal temperature of 165°F.
• Transfer the tenders to a serving platter and sprinkle with flaked sea salt and black pepper to taste.
• To make the sauce, whisk together 1/2 cup mayo, 1/4 cup buffalo sauce, 1 tablespoon ketchup, and 1/2 teaspoon garlic powder in a small bowl. Taste and add flaked sea salt and black pepper if desired.
• Serve the crispy turmeric chicken tenders warm with the sauce.