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Homemade Crispy Turmeric Chicken Tenders. recipe photo

Crispy Turmeric Chicken Tenders.

Crispy, turmeric-spiced baked chicken tenders served with a tangy buffalo-mayo dipping sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless chicken tenders
  • 2 tablespoons brown rice flour for initial coating
  • 3/4 cup brown rice flour for batter
  • 1 teaspoon garlic powder for initial coating
  • 1 teaspoon onion powder
  • flaked sea salt and black pepper to taste
  • 3/4-1 cup buttermilk use 3/4 cup to start, add up to 1 cup to adjust batter thickness
  • 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 or drizzling
  • 1/2 cup mayonnaise
  • 1/4 cup buffalo sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon garlic powder for sauce

Equipment

  • Baking Sheet
  • parchment paper or brush for oil
  • Mixing Bowls
  • Measuring cups and spoons
  • spoon or tongs
  • grater or microplane (for lime zest)

Method
 

  1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly oil it.
  2. In a large bowl, toss the chicken tenders with 2 tablespoons brown rice flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and black pepper to taste until evenly coated.
  3. In a separate bowl, combine 3/4 cup brown rice flour, the shredded coconut, smoked paprika, ground turmeric, and lime zest. Stir to mix.
  4. Add 3/4 cup buttermilk to the flour-coconut mixture and stir until a thick batter forms; add up to 1 cup total buttermilk if you need to loosen the batter. The batter should remain thick enough to coat the tenders.
  5. Add the floured chicken to the batter and toss until each piece is well coated.
  6. Arrange the coated tenders on the prepared baking sheet without overcrowding. Drizzle or brush a little olive oil over the pieces.
  7. Bake for 10 minutes. Remove the tray from the oven and spoon any remaining batter from the bowl over the tenders, then drizzle a bit more olive oil.
  8. Return to the oven and bake for another 15 minutes, or until the tenders are crisp and cooked through. Sprinkle with flaked sea salt before serving.
  9. While the chicken bakes, make the sauce by whisking together 1/2 cup mayonnaise, 1/4 cup buffalo sauce, 1 tablespoon ketchup, and 1/2 teaspoon garlic powder until smooth.
  10. Serve the crispy turmeric chicken tenders with the buffalo-mayo sauce.

Notes

  • This recipe has been updated and tested for clarity.
  • Start with 3/4 cup buttermilk and add a little more only if the batter is too thick.
  • Adjust turmeric between 1/2 and 1 teaspoon to taste.
  • Do not overcrowd the baking sheet to ensure crisping.
  • Use flaked sea salt for finishing for best texture.