Ingredients

500g / 1 lb chicken tenderloins, cut in half lengthways into 16 strips (1.5-2cm / 0.6-0.8″ thick) (or chicken breast, see Note 1)

2 1/4 cups panko breadcrumbs (see Note 2)

Olive oil spray

Taco seasoning:

2 tsp cumin powder
2 tsp paprika (regular or sweet, not hot or smoked)
1 tsp garlic powder (substitute onion powder if needed)
1 tsp onion powder (substitute garlic powder if needed)
1 tsp dried oregano
1/4 tsp cayenne pepper (optional)
1 tsp cooking salt or kosher salt (halve amount if using table salt)

Strong dredge batter:

2 large eggs
3 tbsp plain/all-purpose flour
2 tbsp mayonnaise or 1 tbsp extra virgin olive oil
Pinch of salt

For tacos:

12–16 taco-size soft tortillas (see Note 4)
1 batch Taco Slaw (see Note 3)
1 large avocado, sliced
Sriracha, for drizzling (optional, see Note 5)
2 tbsp roughly chopped coriander/cilantro leaves

Instructions

Preheat your oven to 200°C / 400°F (180°C fan-forced).

Toast the panko breadcrumbs: In a bowl, mix the panko with the taco seasoning. Spread the mixture evenly on a baking tray, spray with olive oil from a height so the crumbs don’t blow away, then spray again. Bake for 7 minutes, stirring once, until golden brown. Transfer toasted panko to a shallow pan or dish for coating.

Prepare the baking rack: Place a rack on the used baking tray and spray the rack lightly with olive oil to prevent sticking.

Make the dredge batter: Whisk together eggs, flour, mayonnaise (or olive oil), and a pinch of salt in a bowl until smooth. It will appear thick at first but should thin to the consistency of maple syrup as you whisk.

Coat the chicken strips: Add all chicken pieces into the batter and toss to coat evenly. Using one hand, lift one piece at a time and let excess batter drip off. Place it into the toasted panko, then use your clean hand to cover the piece completely with breadcrumbs, pressing gently to adhere. Lay coated strips on the prepared rack. Repeat with remaining chicken in small batches.

Warm the tortillas: Separate the tortillas into two stacks and wrap each stack tightly in foil.

Bake the chicken and tortillas: Spray the coated chicken fingers generously with olive oil spray. Place the tray with the chicken fingers and the foil-wrapped tortillas into the oven. Bake for 12 minutes until chicken strips are cooked through and crispy.

Assemble the tacos: Remove tortillas and chicken from the oven. Open a warm tortilla, add a generous amount of Taco Slaw, top with 2 slices of avocado, one crunchy chicken finger, drizzle with sriracha if using, and sprinkle with chopped coriander. Serve immediately and enjoy!

Tips & Variations

For extra flavor, mix some lime zest into the taco slaw or sprinkle fresh lime juice over the tacos before serving.

If you don’t have panko breadcrumbs, crushed cornflakes or regular breadcrumbs can be used, though panko provides the best crunch.

Substitute the mayonnaise in the dredge with sour cream or Greek yogurt for a different richness.

For a gluten-free option, use gluten-free flour and breadcrumbs.

Try topping the tacos with pickled jalapeños or a dollop of guacamole for added zest.

Storage

Store leftover chicken taco fingers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C / 350°F for 8–10 minutes to restore crispiness. Avoid microwaving as it may soften the crunchy coating. Keep tortillas and toppings separate and assemble fresh before serving.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, chicken breasts can be used but slice them similarly into thin strips to ensure even cooking and tenderness, just like the tenderloins.

Is it necessary to bake the panko before coating?

Toasting the panko with seasoning before coating adds extra flavor and crunchy texture to the chicken fingers, but you can skip this step if short on time. The coating will still crisp up during baking.