Each crispy tender is coated in a mix of brown rice flour, turmeric, black pepper, and shredded coconut, then baked to perfection and served with a spicy homemade “special sauce.” These turmeric tenders are perfect for game day—or pair them with baked French fries for a fun, delicious dinner! It’s a homemade twist on everyone’s favorite crispy chicken. Trust me, these are the best!
I’m seriously excited about this recipe. These are my crispy, oven-baked turmeric chicken tenders—and they are so good!
They’re heavily inspired by the tenders everyone loves from the LA grocery chain Erewhon. Their version comes with a homemade special sauce, and when I spotted them on my friend Cait’s Instagram story a while back, they looked so tempting.
I immediately messaged her to ask what she was eating, and she filled me in. The idea of making these tenders sounded like so much fun, and I knew they’d be perfect to share before the Super Bowl. So, I grilled her for all the details.
Now, I can’t say for sure if mine taste exactly like Erewhon’s, but what I can say is that these are delicious, crispy, and happen to be gluten-free.
And that sauce? The chicken is basically just a vehicle for it. When you see the ingredients, you might think the combo sounds a little weird, but trust me—it’s one of the tastiest special sauces ever. Creamy with a kick of spice, a bit of tang, and just a touch of sweetness. So good!
Let’s get into the details!
Ingredients
- Chicken tenders – Super convenient, no slicing needed!
- Brown rice flour – You can use all-purpose, but I love the texture brown rice flour gives.
- Onion & garlic powder
- Black pepper
- Buttermilk – Or canned coconut milk works too.
- Fine shredded unsweetened coconut – I like Let’s Do Organic or Bob’s Red Mill—they’re finely shredded, almost like crumbs.
- Ground turmeric
- Smoked paprika
- Lime zest
- Olive oil
- Flaked sea salt
Ingredients for the Special Sauce
- Mayo
- Buffalo sauce
- Ketchup
- Garlic powder
- Black pepper
Special Tools?
Nope! Just a bowl, a sheet pan, and another bowl for mixing the sauce.
Steps
Step 1: Bread the Chicken
Toss the chicken tenders with brown rice flour, onion powder, and garlic powder. Add a generous pinch of black pepper.
In a separate bowl, mix brown rice flour, coconut, paprika, and turmeric. Pour in the buttermilk (or coconut milk—just know that coconut milk will add more coconut flavor).
Toss the chicken until a thick, paste-like batter forms around each tender. It’s okay if it’s a little chunky.
Step 2: Bake ‘Em Up
Arrange the chicken on a greased baking sheet (I use olive oil—it makes them crispier than parchment paper). Spread them out evenly—don’t overcrowd the pan. There should be some leftover batter in the bowl; set it aside for now.
Drizzle each tender with olive oil, then bake until the coating starts getting crispy all over.
Pull the chicken out and spoon the leftover batter over each piece—those clumps will get extra crispy! Drizzle with more olive oil (don’t skimp—this helps the crust crisp up even more). Bake for another few minutes until golden and crunchy.
Step 3: Make the Sauce
While the chicken bakes, mix up the sauce. Combine your favorite mayo (or vegan mayo) with buffalo sauce, ketchup, garlic powder, and black pepper.
Step 4: Serve & Enjoy!
When the chicken comes out sizzling, sprinkle it with flaked sea salt.
Serve the tenders with a big bowl of that special sauce for dipping. SO GOOD! And seriously fun to eat.
The chicken has the perfect crunch—you’d swear it was fried, but nope!
The sauce is spicy, creamy, and tangy, pairing perfectly with the turmeric chicken. For the full experience, I always serve these with home fries. Such an easy, delicious dinner or game-day snack!
