Crunchy chicken taco fingers (baked!)
Recipe video above. Fun and delicious! Tacos stuffed with crunchy chicken fingers coated in a Mexican seasoned crumb. Wouldn't discourage skipping the tacos and just munching on the chicken sticks. :) See notes for dipping sauce suggestions!Handful of my "great golden baked crumbed things&q
Foto: RecipeTin Eats
Ingredients
- 500 g / 1 lb chicken tenderloins (, 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
- 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 dried oregano
- 1/4 tsp cayenne pepper ((optional))
- 1 tsp cooking salt / kosher salt ((halve for table salt))
- 2 large eggs
- 3 tbsp flour (, plain / all-purpose)
- 2 tbsp mayonnaise (or 1 tbsp extra virgin olive oil)
- Pinch of salt
- 12 - 16 taco-size soft tortillas ((Note 4))
- 1 batch Taco Slaw
- 1 large avocado (, sliced)
- Sriracha (, for drizzling (Note 5))
- 2 tbsp roughly chopped coriander/cilantro leaves
Steps
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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!
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Preheat the oven to 200°C/400°F (180°C fan-forced).
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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).
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Bake for 7 minutes, mixing once, until golden brown. Scrape into a 20cm/8" pan (or similar, ease for crumbing multiple pieces).
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Rack - Put a rack on the used tray and spray the rack with oil (Note 6).
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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.
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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.
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Warm tortillas - Separate tortillas into 2 stacks, wrap with foil.
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Bake - Spray generously with oil. Put in the oven with the wrapped tortillas. Bake for 12 minutes - thin strips cook fast! (Note 7).
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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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (21% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| / 1 lb chicken tenderloins | 500 g | - | - |
| panko breadcrumbs | 0.5 cups | - | - |
| Olive oil spray | - | - | - |
| cumin powder | 2 tsp | Rp 70.000/kg | Rp 700 |
| paprika | 2 tsp | Rp 40.000/kg | Rp 400 |
| garlic powder | 1 tsp | Rp 8.000/100g | Rp 400 |
| onion powder | 1 tsp | Rp 8.000/100g | Rp 400 |
| dried oregano | 1 tsp | - | - |
| cayenne pepper | 0.25 tsp | - | - |
| cooking salt / kosher salt | 1 tsp | - | - |
| large eggs | 2 | - | - |
| flour | 3 tbsp | - | - |
| mayonnaise | 2 tbsp | - | - |
| Pinch of salt | - | - | - |
| - 16 taco-size soft tortillas | 12 | - | - |
| batch Taco Slaw | 1 | - | - |
| large avocado | 1 | - | - |
| Sriracha | - | - | - |
| roughly chopped coriander/cilantro leaves | 2 tbsp | - | - |
*Estimated market prices, may vary by region
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