Baked Crunchy Chicken Taco Fingers

Name: Baked Crunchy Chicken Taco Fingers
Prep time: 20 min
Cook time: 19 min
Total time: 39 min
Yield: 12
Ingredients: 500 g chicken tenderloins; 12-16 taco-size soft tortillas; 1 batch Taco Slaw; 1 avocado; 2 tbsp cilantro leaves; 2 large eggs; 3 tbsp all-purpose flour; 2 tbsp mayonnaise; 2 1/4 cup panko breadcrumbs; 1 as needed olive oil spray; 2 tsp cumin powder; 2 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1/4 tsp cayenne pepper; 1 1/8 tsp kosher salt; 1 as needed sriracha

These baked chicken taco fingers are coated in seasoned toasted panko for a crisp, golden finish without deep-frying. Tuck them into warm tortillas with crunchy slaw, avocado, and sriracha for an easy dinner that feels fun and satisfying.

Servings12 Portions

Prep Time20 Mins

Cook Time19 Mins

Difficulty

Intermediate

Ingredients

chicken tenderloins
500 g
taco-size soft tortillas
12
Taco Slaw
1 batch
avocado
1
cilantro leaves
2 tbsp
large eggs
2
all-purpose flour
3 tbsp
mayonnaise
2 tbsp
panko breadcrumbs
0.5 cup
olive oil spray
1 as needed
cumin powder
2 tsp
paprika
2 tsp
garlic powder
1 tsp
onion powder
1 tsp
dried oregano
1 tsp
cayenne pepper
0.3 tsp
kosher salt
0.1 tsp
sriracha
1 as needed

Step-by-Step Instructions

Preheat the oven to 400°F (200°C), or 180°C fan-forced. Line a baking tray if needed.

Make the seasoned crumb coating: In a bowl, combine the panko breadcrumbs, cumin, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, and salt. Spread the mixture on a tray, spray lightly with olive oil, toss, then spray again. Bake for 7 minutes, stirring once halfway through, until lightly golden.

Transfer the toasted crumbs to a shallow dish or pan for easier coating. Place an oven-safe rack on the baking tray and lightly spray the rack with oil.

Prepare the dredge: In a large bowl, whisk the eggs, flour, mayonnaise, and a pinch of salt until smooth. The mixture should be thick but pourable, similar to maple syrup.

Add the chicken tenderloins to the dredge and toss to coat well. Lift each piece out, let the excess drip off, then press it into the toasted breadcrumb mixture until fully coated.