In a shallow bowl, combine the ground quinoa, whole quinoa, parsley, and garlic powder. Season generously with Kosher salt and freshly ground black pepper.

In a medium-sized mixing bowl, whisk together the corn starch and about ½ water, adding it in little by little until the consistency is just slightly thinner than heavy cream. If you need more water or more corn starch, add it. Season generously with Kosher salt and freshly ground black pepper.

In batches, add the chicken tenderloins to the corn starch first, flipping and coating them completely. Then transfer to the quinoa mixture, pressing lightly to adhere on all sides. Transfer to a sheet pan or a plate and repeat with remaining chicken fingers.

In a medium heavy-bottomed skillet, heat an inch of oil over medium heat. When hot (you’ll know this when a tiny pinch of the quinoa mixture sizzles when sprinkled in the oil), add the chicken fingers to the oil, spacing them out evenly so they’re not touching (you’ll need to work in batches). Cook for 4-5 minutes total, flipping once in between, until golden brown and cooked through. Transfer to a paper towel-lined plate.

Serve chicken fingers hot alongside the turmeric aioli, for dipping.

In a medium bowl, combine the mayonnaise, turmeric, and garlic powder. Add lemon juice, to taste (I added about ¼ lemon for ½ cup mayonnaise) and stir to combine.