# Components:
→ 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 ground turmeric
13 - ½ teaspoon salt
14 - ½ teaspoon black pepper
→ Cooking
15 - 3 tablespoons neutral oil or olive oil spray for baking or shallow frying
# Directions:
01 - Whisk together yogurt, olive oil, turmeric, cumin, garlic powder, paprika, black pepper, and salt in a mixing bowl.
02 - Add chicken strips to the marinade and toss to coat evenly. Allow to marinate for at least 15 minutes, or up to 2 hours for enhanced flavor development.
03 - If baking, preheat oven to 425°F. If frying, heat oil in a large skillet over medium-high heat.
04 - In a shallow dish, combine breadcrumbs, flour, turmeric, salt, and pepper.
05 - Dredge each marinated chicken strip in the breadcrumb mixture, pressing gently to ensure coating adheres completely.
06 - Place coated chicken on a wire rack set over a baking sheet. Spray lightly with oil. Bake for 18 to 20 minutes, flipping halfway through cooking, until golden brown and cooked through.
07 - Fry chicken strips in batches for 3 to 4 minutes per side until crispy and cooked through. Drain on paper towels.
08 - Transfer to serving platter and serve hot with preferred dipping sauce.
