Dinner

Crispy Turmeric Chicken Tenders with Spicy Mayo Buffalo Sauce Recipe

ByNoah Steele October 31, 2025October 31, 2025

Introduction

Crispy Turmeric Chicken Tenders offer a flavorful twist on a classic favorite. Coated in a fragrant, golden batter with hints of turmeric, coconut, and lime zest, these tenders bake up perfectly crisp and tender. Served with a tangy buffalo mayo sauce, they make a delicious snack or meal for any occasion.

A stack of crispy golden fried chicken wings lies on a piece of brown parchment paper, each wing showing a textured, crunchy coating with a few glistening spots of light brown sauce drizzled over some pieces. On the left side, a small white bowl holds bright green chopped herbs, and next to it, a small dish filled with creamy orange dipping sauce, with one wing partially dipped in it. Two clear glasses with light golden beer fill the top corners, all set against a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless chicken tenders
2 tablespoons + 3/4 cup brown rice flour

1 teaspoon garlic powder
1 teaspoon onion powder

Flaked sea salt and black pepper, to taste
3/4 to 1 cup buttermilk

1/4 to 1/2 cup finely shredded unsweetened coconut
1 teaspoon smoked paprika
1/2 to 1 teaspoon ground turmeric (adjust to taste)

2 teaspoons lime zest
Extra virgin olive oil, for brushing and drizzling
1/2 cup mayonnaise

1/4 cup buffalo sauce
1 tablespoon ketchup
1/2 teaspoon garlic powder

Instructions

Step 1: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly rub it with olive oil to prevent sticking.
Step 2: In a large bowl, combine the chicken tenders with 2 tablespoons of brown rice flour, onion powder, garlic powder, sea salt, and black pepper. Toss well to evenly coat the chicken.
Step 3: In a separate bowl, mix 3/4 cup brown rice flour with the shredded coconut, smoked paprika, ground turmeric, and lime zest. Pour 3/4 cup buttermilk over the dry ingredients and stir until a thick batter forms. Add more buttermilk if needed to reach a thick consistency.

Step 4: Add the coated chicken tenders to the batter and toss to coat completely. Arrange each piece on the prepared baking sheet without overcrowding. Reserve any leftover batter in the bowl.
Step 5: Drizzle the chicken pieces lightly with olive oil. Bake for 10 minutes. Remove from the oven, spoon the remaining batter over the chicken pieces, and drizzle a bit more olive oil on top. Return to the oven and bake for an additional 15 minutes, or until the tenders are crisp and golden all around. Sprinkle with sea salt before serving.
Step 6: Meanwhile, prepare the dipping sauce by mixing mayonnaise, buffalo sauce, ketchup, and garlic powder in a small bowl until smooth.

Step 7: Serve the crispy turmeric chicken tenders hot with the buffalo mayo sauce on the side. Enjoy!

Tips & Variations

For extra crispiness, you can pan-fry the chicken tenders briefly before baking.
Adjust the turmeric amount to your taste; more turmeric gives a stronger earthiness and vibrant color.

Swap brown rice flour with almond flour for a different texture and gluten-free option.
Add a pinch of cayenne pepper to the batter for a spicy kick.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 8–10 minutes to retain crispness. Avoid microwaving to prevent sogginess. The dipping sauce can be refrigerated separately for up to one week.