Crispy Turmeric Chicken Tenders Recipe
These Crispy Turmeric Chicken Tenders are a flavorful and healthy twist on traditional chicken tenders. Coated in a spiced brown rice flour and shredded coconut batter, then baked to golden perfection, they offer a crispy texture with aromatic notes of turmeric, smoked paprika, and lime zest. Served with a tangy buffalo mayo dipping sauce, this recipe is a quick and delicious option for a family meal or snack, ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken and Coating
- 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 and drizzling
Sauce
- 1/2 cup mayonnaise
- 1/4 cup buffalo sauce
- 1 tablespoon ketchup
- 1/2 teaspoon garlic powder
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and promote crispiness.
- Season Chicken: In a large bowl, toss the chicken tenders with 2 tablespoons of brown rice flour, onion powder, garlic powder, flaked sea salt, and black pepper until all pieces are evenly coated.
- Make Batter: In a separate bowl, combine 3/4 cup brown rice flour, shredded coconut, smoked paprika, ground turmeric, and lime zest. Pour in 3/4 cup buttermilk and stir until a thick batter forms. If the batter is too thick to coat the chicken, add a little more buttermilk to loosen it; it should remain thick enough to cling well.
- Coat Chicken in Batter: Add the seasoned chicken tenders to the batter and toss thoroughly to coat each piece well. Arrange the coated chicken pieces on the prepared baking sheet, ensuring they are not crowded to allow for proper baking and crisping.
- First Bake and Olive Oil Drizzle: Drizzle the chicken tenders with extra virgin olive oil to aid browning. Bake in the preheated oven for 10 minutes.
- Add Additional Batter and Bake More: Remove the baking sheet from the oven and spoon any leftover batter from the bowl over the chicken tenders to build more coating. Drizzle again with olive oil and return to the oven to bake for another 15 minutes, or until the chicken is crisp and golden all around.
- Season and Prepare Sauce: While the chicken bakes, mix together mayonnaise, buffalo sauce, ketchup, and garlic powder in a bowl until smooth.
- Serve: Once the chicken tenders are crispy and cooked through, sprinkle lightly with flaked sea salt. Serve immediately with the prepared buffalo mayo dipping sauce. Enjoy your crispy turmeric chicken tenders!
Notes
- Use gluten-free brown rice flour to keep the recipe gluten-free.
- Adjust turmeric quantity based on your taste preference for earthiness and color.
- Ensure chicken pieces are evenly spaced on the baking sheet to achieve maximum crispiness.
- For a spicier sauce, add more buffalo sauce or a splash of hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.