# What You'll Need:
→ 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 - ½ teaspoon black pepper
09 - ¾ teaspoon salt
→ Breading
10 - 1 cup panko breadcrumbs
11 - ½ cup all-purpose flour
12 - 1 teaspoon turmeric
13 - ½ teaspoon salt
14 - ½ teaspoon black pepper
→ Cooking
15 - Olive oil spray or 3 tablespoons neutral oil for baking or shallow frying
# Directions:
01 - Whisk together yogurt, olive oil, turmeric, cumin, garlic powder, paprika, black pepper, and salt in a bowl. Add chicken strips and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours for deeper flavor penetration.
02 - Preheat oven to 425°F or heat neutral oil in a large skillet over medium-high heat if shallow frying.
03 - Combine breadcrumbs, flour, turmeric, salt, and pepper in a shallow dish, mixing thoroughly to distribute spices evenly.
04 - Remove chicken from marinade, allowing excess to drip off. Dredge each strip in the breadcrumb mixture, pressing gently to ensure thorough coating.
05 - Arrange breaded chicken on a wire rack set over a baking sheet. Lightly spray with olive oil. Bake for 18-20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
06 - For frying method, cook chicken strips in batches for 3-4 minutes per side until crispy and cooked through. Transfer to paper towels to drain excess oil.
07 - Serve immediately while hot and crispy with your choice of dipping sauce, such as yogurt-herb dip or sweet chili sauce.
