Crispy Turmeric Coconut Chicken Tenders

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recipe by Imma Eat That

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 9 ratings

They’re crispy and coconut-coated and…there’s turmeric! After seeing a cooking demo last Fall where the chef pressed everyone to start eating more turmeric (because of it’s anti-inflammatory activity), I’ve been trying to turmeric my life more.

Inspired by:

recipe updated May 12, 2020


  • Chicken breast icon
    Chicken breast
    454 g (about 4)
  • Breadcrumbs icon
    1 cup (about 45.6 g)
  • Coconut icon
    ¾ cup (about 53.86 g)
  • Ground turmeric icon
    Ground turmeric
    1 tbsp (about 6.9 g)
  • Salt icon
    ¼ tsp (about 1.5 g)
  • Egg icon
    2 (about 100 g)
  • Olive oil spray icon
    Olive oil spray
    as needed


  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Cutting board
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Place chicken breast on a clean cutting board
  3. Cut into strips
  4. Add breadcrumbs and coconut to a clean medium bowl
  5. Add ground turmeric and salt to the chicken
  6. Mix until combined
  7. Add egg to a clean small bowl
  8. Whisk
  9. Coat chicken with eggs
  10. Coat content of cutting board with crumbs
  11. Spray olive oil spray onto the crumbs lightly
  12. Bake - approx 10 min, 200°C
  13. Flip
  14. Bake - approx 10 min, 200°C
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