Description

This Crispy Turmeric Chicken Tenders recipe features tender chicken coated in a flavorful turmeric and coconut batter, baked to golden perfection and served with a tangy buffalo mayo dipping sauce. It’s a delicious and healthier alternative to traditional fried chicken tenders, using oven baking and wholesome ingredients for a crunchy, aromatic meal perfect for any occasion.

Ingredients

Scale

Chicken and Coating:

2 pounds boneless chicken tenders
2 tablespoons brown rice flour
3/4 cup brown rice flour (for batter)
1 teaspoon garlic powder (divided)
1 teaspoon onion powder
Flaked sea salt, to taste
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

Buffalo Mayo Sauce:

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

Instructions

Prepare the Oven and Baking Sheet: Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly rub it with olive oil to prevent sticking and promote crisping.
Season the Chicken: In a large bowl, combine the chicken tenders with 2 tablespoons of brown rice flour, garlic powder, onion powder, flaked sea salt, and black pepper. Toss thoroughly to evenly coat the chicken pieces with the seasoning mixture.
Make the Turmeric Coconut Batter: In a separate bowl, mix 3/4 cup brown rice flour, shredded unsweetened coconut, smoked paprika, ground turmeric, and lime zest. Pour in 3/4 cup buttermilk gradually while stirring to form a thick batter. Add more buttermilk if necessary to reach a thick yet spreadable consistency.
Coat the Chicken with Batter: Add the seasoned chicken tenders to the batter bowl and toss to ensure each piece is well coated. Arrange the coated chicken pieces on the prepared baking sheet, spacing them out so they are not overcrowded. Reserve any remaining batter in the bowl for later use.
First Bake and Olive Oil Drizzle: Drizzle the coated chicken pieces with extra virgin olive oil, then bake in the preheated oven for 10 minutes to begin cooking and crisping the batter.
Apply Remaining Batter and Continue Baking: Remove the baking sheet from the oven. Spoon any leftover batter from the bowl over the chicken pieces to enhance the crust. Drizzle again with olive oil, then return to the oven and bake for an additional 15 minutes, or until the chicken tenders are cooked through and crispy all around.
Season and Finish: Once baked, sprinkle additional flaked sea salt on the chicken tenders to taste for enhanced flavor.
Prepare Buffalo Mayo Sauce: In a small bowl, combine mayonnaise, buffalo sauce, ketchup, and garlic powder. Mix well until smooth and consistent.
Serve: Serve the crispy turmeric chicken tenders hot with the buffalo mayo sauce on the side for dipping. Enjoy your flavorful, crunchy chicken tenders!

Notes

Adjust turmeric quantity according to your flavor preference; it adds both color and subtle earthy taste.
If buttermilk isn’t available, you can substitute with milk mixed with a teaspoon of lemon juice or vinegar.
Ensure chicken pieces are spaced apart on the baking sheet to allow proper air circulation for crispiness.
Use gluten-free brown rice flour for a gluten-free version.
This recipe works well as a game-day snack, family dinner, or party appetizer.
For extra crispiness, briefly broil the chicken for 1-2 minutes at the end—but watch carefully to avoid burning.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: crispy turmeric chicken tenders, baked chicken tenders, turmeric chicken recipe, coconut chicken tenders, buffalo mayo sauce, gluten free chicken tenders, healthy chicken tenders