Each tender is coated in a mix of brown rice flour, turmeric, black pepper, and shredded coconut, then baked to crispy 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 take on everyone’s favorite crispy chicken. Trust me, these are the best!
I’m seriously obsessed with this recipe. These are my crispy, oven-baked turmeric chicken tenders—and they’re so good!
They’re heavily inspired by the tenders everyone raves about at Erewhon, the LA grocery chain. Their version comes with a homemade special sauce, and when I spotted them on my friend Cait’s Instagram story a few weeks ago, 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 such a fun project, 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 seriously delicious, crispy, and—bonus—gluten-free!
And let’s talk about the sauce. Honestly, the chicken is just an excuse to eat it. At first glance, the combo of ingredients might seem a little weird, but it’s one of the tastiest sauces ever—creamy, spicy, tangy, and just a touch sweet. So good!
Let’s jump into the details
Ingredients
- Chicken tenders – Super convenient since there’s no slicing needed!
- Brown rice flour – All-purpose works too, but I love the texture brown rice flour gives.
- Onion & garlic powder
- Black pepper
- Buttermilk – Or canned coconut milk works in a pinch.
- Fine shredded unsweetened coconut – I use Let’s Do Organic or Bob’s Red Mill—they’re almost crumb-like.
- Ground turmeric
- Smoked paprika
- Lime zest
- Olive oil
- Flaked sea salt
For the Special Sauce
- Mayo
- Buffalo sauce
- Ketchup
- Garlic powder
- Black pepper
Special Tools?
Nope! Just a couple of bowls and a sheet pan.
Steps
Step 1: Bread the Chicken
Toss the chicken tenders with brown rice flour, onion powder, garlic powder, and a good pinch of black pepper.
In another bowl, mix brown rice flour, coconut, paprika, and turmeric, then pour in the buttermilk (or coconut milk—just know that coconut milk adds extra coconut flavor).
Coat the chicken until it’s covered in a thick, paste-like batter. A few lumps are totally fine!
Step 2: Bake ‘Em Up
Arrange the chicken on a greased baking sheet (I use olive oil—it makes them crispier than parchment). Spread them out evenly—don’t overcrowd the pan! There’ll be leftover batter in the bowl; set it aside for now.
Drizzle each tender with olive oil, then bake until the coating starts getting crispy.
Pull them out, spoon the remaining batter over the top (those clumps will get extra crispy!), and drizzle with more olive oil. Don’t hold back—the oil helps the crust crisp up. Bake a few more minutes until they’re golden all over.
Step 3: Make the Sauce
While the chicken bakes, mix the sauce: mayo (regular or vegan), 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 with the special sauce for dipping—you’ll want lots of it. SO GOOD! And fun, too.
The chicken is perfectly crispy—you’d swear it was fried! The sauce is spicy, creamy, and tangy, a perfect match for the turmeric chicken. I always serve these with home fries for a full meal. Such an easy, crowd-pleasing dinner or game-day snack!
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