Print

Golden Glow Crispy Turmeric Chicken Tenders

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These golden, oven-baked turmeric chicken tenders are ultra-crispy thanks to a unique coconut and brown rice flour breading. Paired with a zesty, creamy special sauce, they are a healthy, gluten-free twist on a classic favorite.

Ingredients

Scale

2 pounds chicken tenders

3/4 cup plus 2 tablespoons brown rice flour

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

3/4 cup buttermilk or canned coconut milk

1 cup fine shredded unsweetened coconut

1 tablespoon ground turmeric

1 teaspoon smoked paprika

1 tablespoon lime zest

3 tablespoons olive oil

1 teaspoon flaked sea salt

1/2 cup mayonnaise

2 tablespoons buffalo sauce

1 tablespoon ketchup

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Instructions

1. Preheat oven to 450 Fahrenheit. Line a baking sheet with parchment or rub with olive oil.

2. Toss chicken with 2 tablespoons rice flour, onion powder, garlic powder, and black pepper.

3. In a separate bowl, whisk 3/4 cup rice flour, coconut, turmeric, paprika, and lime zest. Stir in buttermilk to form a thick paste.

4. Coat chicken pieces thoroughly in the batter and place on the baking sheet. Drizzle with olive oil.

5. Bake for 10 minutes. Remove and spoon any remaining batter clumps onto the chicken. Drizzle with more oil.

6. Bake for another 15 minutes until golden and crisp. Sprinkle with sea salt.

7. Whisk mayonnaise, buffalo sauce, ketchup, garlic powder, and pepper to make the sauce. Serve immediately.

Notes

For the crispiest results, do not overcrowd the baking sheet.

Use finely shredded coconut (crumb-like) rather than large flakes.

If dairy-free, full-fat canned coconut milk is an excellent substitute for buttermilk.

Nutrition

Find it online: https://www.flavourrecipe.com/crispy-turmeric-chicken-tenders/