Description
Crunchy Chicken Taco Fingers are a delicious and healthier baked alternative to traditional fried chicken strips. Coated in a flavorful taco-spiced panko breadcrumb crust, these tender chicken fingers come out perfectly crispy from the oven. Served in soft taco tortillas with fresh taco slaw, creamy avocado slices, a drizzle of spicy sriracha, and fresh cilantro, they make an easy, fun, and satisfying meal perfect for taco nights or casual gatherings.
Ingredients
Scale
Chicken and Crumbs
- 500g (1 lb) chicken tenderloins, cut in half lengthways into 16 strips about 1.5-2cm (0.6-0.8″) thick (can substitute chicken breast)
- 2 1/4 cups panko breadcrumbs
- Olive oil spray
Taco Seasoning
- 2 tsp ground cumin
- 2 tsp paprika (regular or sweet, not hot or smoked)
- 1 tsp garlic powder (can substitute with onion powder)
- 1 tsp onion powder (can substitute with garlic powder)
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- 1 tsp cooking salt or kosher salt (halve if using table salt)
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 Serving
- 12 – 16 soft taco-size tortillas
- 1 batch Taco Slaw (recipe not provided)
- 1 large avocado, sliced
- Sriracha sauce, for drizzling
- 2 tbsp roughly chopped coriander/cilantro leaves
Instructions
- Toast panko breadcrumbs: Preheat your oven to 200°C (400°F) or 180°C (350°F) fan-forced. In a bowl, mix together the panko breadcrumbs and the taco seasoning spices until evenly combined. Spread the mixture onto a baking tray, spray generously with olive oil from a height to avoid blowing the crumbs away, then spread out evenly. Spray again on top. Bake for 7 minutes, stirring once halfway through, until the crumbs are golden brown. Scrape into an 8-inch (20cm) pan or bowl for easy coating.
- Prepare baking rack and dredge batter: Place a wire rack on the used baking tray and spray it with olive oil. In a bowl, whisk together the eggs, flour, mayonnaise (or olive oil), and a pinch of salt until smooth. The batter will initially be thick but will thin to a maple syrup consistency after mixing.
- Coat chicken strips: Add the chicken strips to the batter and toss well to coat all pieces. Working in batches, pick up a strip and let excess batter drip off. Lay it into the seasoned panko crumbs and press gently with your clean hand to ensure crumbs adhere well. Place the crumbed chicken on the prepared rack. Repeat with the remaining chicken strips.
- Warm tortillas: Separate your tortillas into two stacks and wrap each stack tightly in aluminum foil to keep warm during baking.
- Bake chicken and tortillas: Spray the crumbed chicken generously with olive oil spray. Place the tray with the rack and crumbed chicken on the middle oven rack. Add the wrapped tortillas to the oven as well. Bake everything together for 12 minutes. The thin chicken strips cook quickly and become wonderfully crispy.
- Assemble tacos and serve: To assemble, unwrap the warm tortillas. Start with a generous helping of taco slaw, add two slices of avocado, then a crunchy chicken finger. Drizzle with sriracha to taste and sprinkle chopped coriander leaves on top. Fold and enjoy your crunchy chicken taco fingers immediately.
Notes
- Chicken breast can be used instead of tenderloins, but tenders are preferred for their tenderness and size.
- For extra flavor, you can adjust the taco seasoning quantities or add additional spices such as chili powder.
- Taco Slaw recipe is not included, but a simple slaw with cabbage, lime juice, and seasoning works well.
- Soft taco-size tortillas are ideal for assembling these chicken fingers as finger food.
- Sriracha adds a spicy kick but is optional based on preferred heat levels.
- Spraying the rack with oil prevents sticking and ensures cleanup is easier.
- Warming the tortillas wrapped in foil keeps them soft and pliable for easy assembling.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Lunch, Dinner, Snack
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: chicken fingers, baked chicken, taco recipe, crunchy chicken, healthy chicken recipe, baked chicken strips, taco fingers, finger food
