# Ingredient List:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken tenders or chicken breast, cut into strips
→ Marinade
02 - 2 tablespoons plain yogurt or dairy-free alternative
03 - 1 tablespoon olive oil
04 - 2 teaspoons ground turmeric
05 - 1 teaspoon ground cumin
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon black pepper
09 - 3/4 teaspoon salt
→ Breading
10 - 1 cup panko breadcrumbs
11 - 1/2 cup all-purpose flour
12 - 1 teaspoon turmeric
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
→ Cooking
15 - Olive oil spray or 3 tablespoons neutral oil for baking or shallow frying
# How-To Steps:
01 - In a mixing bowl, whisk together yogurt, olive oil, turmeric, cumin, garlic powder, paprika, black pepper, and salt until well combined.
02 - Add chicken strips to the marinade and toss thoroughly to coat all pieces. Cover and refrigerate for at least 15 minutes, preferably up to 2 hours for enhanced flavor development.
03 - Preheat oven to 425°F for baking, or heat neutral oil in a large skillet over medium-high heat for frying.
04 - In a shallow dish, combine panko breadcrumbs, all-purpose flour, turmeric, salt, and black pepper. Mix until evenly distributed.
05 - Remove each marinated chicken strip from the marinade and press into the breadcrumb mixture, coating both sides evenly and pressing gently to ensure adhesion.
06 - Place breaded chicken strips on a wire rack positioned over a baking sheet. Lightly spray with oil and bake for 18 to 20 minutes, flipping halfway through cooking, until golden brown and internal temperature reaches 165°F.
07 - Alternatively, fry breaded chicken strips in batches for 3 to 4 minutes per side in heated oil until crispy and cooked through. Transfer to paper towels to drain excess oil.
08 - Arrange hot chicken tenders on a serving platter and accompany with preferred dipping sauce.
