Crispy Turmeric Chicken Tenders with Spicy Buffalo Lime Sauce Recipe
Introduction
Crispy Turmeric Chicken Tenders offer a flavorful twist on a beloved classic. Coated in a spiced coconut and turmeric batter, these tenders bake up golden and crisp without frying. Paired with a zesty buffalo mayo sauce, they make a perfect snack or meal for any occasion.
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 – 1 cup buttermilk
- 1/4 – 1/2 cup finely shredded unsweetened coconut
- 1 teaspoon smoked paprika
- 1/2 – 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 (for sauce)
Instructions
- Step 1: Preheat your oven to 450° F. Prepare a baking sheet by lining it with parchment paper or by rubbing it lightly with olive oil.
- Step 2: In a large bowl, combine the chicken tenders with 2 tablespoons brown rice flour, onion powder, garlic powder, salt, and black pepper. Toss them well to ensure they are evenly coated.
- Step 3: In a separate bowl, mix 3/4 cup brown rice flour, shredded coconut, smoked paprika, turmeric, and lime zest. Pour 3/4 cup buttermilk over the dry ingredients and stir until a thick batter forms. If the batter is too thick, add a little more buttermilk to loosen it slightly.
- Step 4: Add the coated chicken tenders to this batter and toss to coat thoroughly. Arrange the chicken pieces on the prepared baking sheet in a single layer, making sure they don’t touch. Reserve any remaining batter.
- Step 5: Drizzle the chicken tenders lightly with olive oil. Bake in the oven for 10 minutes.
- Step 6: Remove the baking sheet from the oven. Spoon the reserved batter evenly over each chicken tender and drizzle again with olive oil to help crisp the coating. Return to the oven and bake for an additional 15 minutes, or until the tenders are golden and crisp all around.
- Step 7: While the chicken bakes, prepare the dipping sauce by combining mayonnaise, buffalo sauce, ketchup, and garlic powder in a small bowl. Mix well until smooth.
- Step 8: Once cooked, sprinkle the chicken tenders lightly with flaked sea salt. Serve hot alongside the buffalo mayo sauce. Enjoy!
Tips & Variations
- For a nuttier flavor, try toasted shredded coconut instead of raw.
- If you prefer extra crispy tenders, flip them halfway through baking for even browning.
- Substitute lime zest with lemon zest for a different citrus note.
- To make it gluten-free, ensure your brown rice flour is certified gluten-free.
- If buttermilk is unavailable, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and let it sit for 5 minutes.
Storage
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 375° F for about 10 minutes to regain their crispness. The dipping sauce can be stored separately in the fridge for up to 5 days and stirred before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I fry these chicken tenders instead of baking?
Yes, you can shallow fry or deep fry the coated chicken tenders for a crispier texture, but baking is a healthier option that still delivers great crunch and flavor.
What if I don’t have buffalo sauce for the dipping sauce?
You can substitute buffalo sauce with hot sauce or a mix of hot sauce and melted butter to create a similar tangy, spicy dip.
Print
Crispy Turmeric Chicken Tenders with Spicy Buffalo Lime Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Crispy Turmeric Chicken Tenders are a flavorful and healthier alternative to traditional fried chicken. Coated in a turmeric and coconut-infused batter and baked to golden perfection, they offer a crispy outside and juicy inside. Served with a tangy buffalo mayo dipping sauce, they make a perfect snack or main dish that’s both vibrant and satisfying.
Ingredients
Scale
Chicken and Coating
- 2 pounds boneless chicken tenders
- 2 tablespoons brown rice flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Flaked sea salt and black pepper, to taste
- 3/4 cup to 1 cup buttermilk
- 3/4 cup brown rice flour
- 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
Dipping 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 rub it with olive oil to ensure the chicken tenders do not stick during baking.
- Coat the Chicken: In a large bowl, combine 2 tablespoons of brown rice flour, garlic powder, onion powder, flaked sea salt, and black pepper. Add the chicken tenders and toss thoroughly to evenly coat each piece with the seasoned flour mixture.
- Make Batter: In a separate bowl, mix 3/4 cup brown rice flour, shredded unsweetened coconut, smoked paprika, ground turmeric, and lime zest. Pour about 3/4 cup buttermilk into this dry mixture and stir until a thick batter forms. If needed, add a little more buttermilk to loosen the batter but keep it thick enough to cling to the chicken.
- Coat Chicken with Batter: Add the initially coated chicken tenders into the bowl with the batter. Toss well to coat each piece thoroughly. Arrange the chicken on the prepared baking sheet, spacing them out so they are not touching to allow even crisping.
- Bake First Stage: Drizzle the chicken with extra virgin olive oil. Bake in the preheated oven for 10 minutes to begin cooking and crisping the outside.
- Apply Second Layer and Bake: Remove the baking sheet from the oven. Spoon any remaining batter from the bowl over each chicken tender for extra crispness and flavor. Drizzle again with olive oil. Return to the oven and bake for an additional 15 minutes, or until the chicken is crisp and cooked through, and the coating is golden brown. Sprinkle with extra flaked sea salt to finish.
- Prepare the Dipping Sauce: In a small bowl, combine mayonnaise, buffalo sauce, ketchup, and garlic powder. Stir well to blend all ingredients into a smooth, flavorful dipping sauce.
- Serve: Serve the crispy turmeric chicken tenders hot alongside the buffalo mayo dipping sauce. Enjoy as a delicious appetizer or main course!
Notes
- Adjust the turmeric amount to your taste preference; it adds a distinct color and slightly earthy flavor.
- Use buttermilk for best results in batter; it helps tenderize the chicken and adds tang.
- Ensure not to overcrowd the baking sheet to allow the tenders to crisp evenly.
- For a spicier dip, add more buffalo sauce or a pinch of cayenne pepper.
- Brown rice flour and shredded coconut add gluten-free friendly texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: Crispy chicken tenders, turmeric chicken, baked chicken tenders, gluten free chicken, buffalo mayo sauce, healthy chicken snack, coconut crust chicken
