Description
These Crispy Turmeric Chicken Tenders are a flavorful and crunchy twist on classic chicken tenders. Coated in a spiced coconut and turmeric batter, then baked to perfection, they offer a unique blend of smoky, tangy, and vibrant flavors. Perfect as a snack or main dish, served with a zesty buffalo mayo dipping sauce.
Ingredients
Chicken and Coating
- 2 pounds boneless chicken tenders
- 2 tablespoons brown rice flour
- 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
Buffalo Mayo 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 (230°C). Line a baking sheet with parchment paper or lightly rub it with olive oil to prevent sticking and help with crisping.
- Season Chicken: In a large bowl, toss the chicken tenders with 2 tablespoons of brown rice flour, onion powder, garlic powder, flaked sea salt, and black pepper. Ensure each piece is evenly coated for initial seasoning.
- Make Batter: In a separate bowl, combine the remaining 3/4 cup of brown rice flour, shredded unsweetened coconut, smoked paprika, ground turmeric, and lime zest. Pour in 3/4 cup of buttermilk and mix until a thick batter forms. Add more buttermilk if the batter is too thick; it should remain dense enough to cling to the chicken.
- Coat Chicken in Batter: Add the seasoned chicken tenders into the batter bowl and toss well to coat each tender completely.
- Arrange and Bake - First Stage: Place each coated chicken tender onto the prepared baking sheet, making sure not to overcrowd the pan to allow for crisping. Reserve any leftover batter in the bowl. Drizzle or brush olive oil over the tenders. Bake in the preheated oven for 10 minutes.
- Apply Additional Batter and Bake - Second Stage: Remove the baking sheet from the oven. Spoon any remaining batter over the chicken tenders to build layers of crispiness and texture. Drizzle with olive oil again. Return to the oven and bake for an additional 15 minutes, or until the tenders are golden brown and crispy all around.
- Season Final Touch: Once done, remove tenders from the oven and sprinkle with flaked sea salt for enhanced flavor and crunch.
- Prepare Sauce: In a small bowl, mix together mayonnaise, buffalo sauce, ketchup, and garlic powder until smooth and well combined.
- Serve: Plate the crispy turmeric chicken tenders alongside the buffalo mayo sauce for dipping. Enjoy immediately while hot and crispy.
Notes
- Adjust the amount of turmeric according to your taste preference; it adds earthiness and color.
- Make sure not to overcrowd the baking sheet to achieve maximum crispiness.
- Use unsweetened shredded coconut for the best authentic flavor and texture contrast.
- The buffalo mayo sauce can be made spicier by adding more buffalo sauce or a dash of hot sauce.
- For a dairy-free option, substitute buttermilk with a plant-based yogurt or milk mixed with lemon juice.
