Crunchy chicken taco fingers (baked!)
User Reviews
5
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Servings
12 - 16 tacos
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Calories
128 kcal
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Course
Main Course
Crunchy chicken taco fingers (baked!)
Description
This recipe uses chicken tenderloin strips coated in a mixture of spiced toasted panko breadcrumbs to create a crunchy baked chicken finger. The panko is first mixed with taco seasoning and toasted in the oven to deepen flavor and texture. Separately, a thick batter of eggs, flour, and mayonnaise helps the crumbs adhere to the chicken. The chicken strips are coated in this batter, covered in the toasted panko mix, then baked on a rack to maintain crispiness on all sides.
The resulting chicken fingers have a golden, crunchy exterior with tender, juicy meat inside. The taco seasoning blend brings a balanced spice with cumin, paprika, garlic, and oregano. Baking rather than frying produces a lighter dish without sacrificing crisp texture.
These chicken fingers can be served in soft tortillas with taco slaw, avocado slices, sriracha drizzle, and fresh coriander for tacos. Alternatively, they work well as finger food with dipping sauces like avocado cream, salsa, or ranch. The recipe encourages adjusting spice levels and serving options based on preference.
For best results, use chicken tenderloins cut to similar size for even cooking, verify internal temperature for safety, and toast panko thoroughly to enhance crunch. Leftovers keep well refrigerated and can be re-crisped briefly in the oven.
Ingredients
- 500g/ 1 lb chicken tenderloin cut in half lengthways into 16 x 1.5-2cm / 0.6-0.8" strips (or breast, Note 1
- 2 1/4 cups panko breadcrumbs (Note 2)
- olive oil spray form
Taco seasoning:
- 2 tsp cumin powder
- 2 tsp paprika (regular or sweet, not hot or smoked)
- 1 tsp garlic powder (sub onion powder)
- 1 tsp onion powder (sub garlic powder)
- 1 tsp oregano dried
- 1/4 tsp cayenne pepper (optional)
- 1 tsp kosher salt halve for table salt, or cooking salt
Strong dredge-batter:
- 2 egg large
- 3 tbsp flour , plain / all-purpose
- 2 tbsp mayonnaise or 1 tbsp extra virgin olive oil
- Pinch of salt
For tacos (Note 3 for other fixing options):
- 12 - 16 soft tortilla Note 4, taco-size
- 1 batch taco slaw
- 1 avocado sliced, large
- sriracha , for drizzling (Note 5)
- 2 tbsp Coriander leaves or cilantro leaves; roughly chopped
Instructions
ABBREVIATED RECIPE:
- Toss panko with seasoning, oil spray, bake 7 min at 200°C/400°F (180°C fan). Coat fingers in dredge then crumb, spray generously, bake 12 minutes on rack. Use for tacos - or munch dipped in Avocado Sauce!
FULL RECIPE:
Toast panko:
- Preheat the oven to 200°C/400°F (180°C fan-forced).
- Mix and spray - Mix the panko and Taco Seasoning in a bowl. Pour onto a tray, spray with oil, spread out, then spray again (from height, directly down, so the panko doesn't blow off).
- Bake for 7 minutes, mixing once, until golden brown. Scrape into a 20cm/8" pan (or similar, ease for crumbing multiple pieces).
Crumb and bake:
- Rack - Put a rack on the used tray and spray the rack with oil (Note 6).
- Dredge batter - Whisk the Dredge ingredients in a bowl until lump free (it will seem too thick at first, trust, it will thin to maple syrup constancy). Add all the chicken, toss to coat.
- Crumb - Pick up a piece of chicken with one hand, let the excess batter drip off. Lay it down in the crumbs. Repeat with 2 - 3 more pieces. With your clean hand, cover with breadcrumbs, press to adhere, lay on rack. Repeat with remaining chicken.
- Warm tortillas - Separate tortillas into 2 stacks, wrap with foil.
- Bake - Spray generously with oil. Put in the oven with the wrapped tortillas. Bake for 12 minutes - thin strips cook fast! (Note 7).
- Serve - Serve, stuffed in tortillas with fixings of choice. My assembly order: take a warm tortilla, pile in a generous amount of Taco Slaw. Top with 2 avocado slices, crunchy chicken finger, drizzle with sriracha, sprinkle with coriander. BITE!
Notes
- Use panko breadcrumbs for extra crunch; regular breadcrumbs can substitute but reduce crispiness.
- Chicken tenderloins are preferred for tenderness; cut lengthwise for uniform pieces.
- Bake chicken on a rack to prevent soggy bottoms and maintain crisp texture.
- Internal temperature should reach at least 67°C (152.6°F) to ensure doneness.
- Leftovers can be reheated briefly in the oven to re-crisp the coating.
- Various dipping sauces and taco toppings can personalize the meal experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12- 16 tacos
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128cal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 31mg | 10% |
| Sodium | 362mg | 15% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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