# What You 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 - 0.5 teaspoon black pepper
09 - 0.75 teaspoon salt
→ Breading
10 - 1 cup panko breadcrumbs
11 - 0.5 cup all-purpose flour
12 - 1 teaspoon turmeric
13 - 0.5 teaspoon salt
14 - 0.5 teaspoon black pepper
→ Cooking
15 - Olive oil spray or 3 tablespoons neutral oil for baking or shallow frying
# Directions:
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 evenly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor development.
03 - Preheat oven to 425°F if baking, or heat neutral oil in a large skillet over medium-high heat if frying.
04 - In a shallow dish, combine panko breadcrumbs, all-purpose flour, turmeric, salt, and black pepper.
05 - Remove each marinated chicken strip from the marinade and dredge thoroughly in the breadcrumb mixture, pressing gently to ensure the coating adheres properly to all surfaces.
06 - Place coated chicken strips on a wire rack positioned over a baking sheet. Lightly spray with olive oil. Bake for 18-20 minutes, flipping halfway through cooking, until golden brown and cooked through internally.
07 - Alternatively, fry coated chicken strips in batches for 3-4 minutes per side in the preheated oil until crispy and cooked through. Drain on paper towels to remove excess oil.
08 - Serve hot immediately with your preferred dipping sauce.
