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