Crunchy Chicken Taco Fingers (Baked!)

crunchy baked chicken taco fingers on warm flour tortillas with avocado slaw and sriracha

Crunchy Chicken Taco Fingers (Baked!)

Golden oven-baked chicken fingers coated in Mexican-seasoned panko crumb, stuffed into warm soft tortillas. Baked not fried yet incredibly crispy. Ready in 30 minutes.

Print Recipe Save This Recipe

Prep Time 18

Cook Time 19

Total Time 37

Servings: 16 tacos

Course: Dinner, Main Course

Cuisine: American, Mexican-Inspired

Calories: 128

Ingredients Equipment Method Notes

Ingredients

1 lb chicken tenderloins Cut in half lengthways into 16 strips about half to three-quarters of an inch wide. Chicken breast can be used as a substitute.
2.25 cups panko breadcrumbs Japanese-style panko for maximum crunch. Regular breadcrumbs can substitute but result will be less crunchy.
olive oil spray For toasting the panko and spraying the crumbed chicken before baking.

TACO SEASONING

2 tsp cumin powder
2 tsp paprika Regular or sweet. Do not use hot or smoked.
1 tsp garlic powder Can substitute onion powder.
1 tsp onion powder Can substitute garlic powder.
1 tsp dried oregano
0.25 tsp cayenne pepper Optional. Adds mild background warmth without being spicy.
1 tsp kosher salt Halve the amount if using regular table salt.

STRONG DREDGE BATTER

2 large eggs
3 tbsp all-purpose flour Use gluten-free flour for a gluten-free version.
2 tbsp mayonnaise Or substitute 1 tablespoon extra virgin olive oil. This is the secret to golden crumb from the inside.
1 pinch salt

FOR THE TACOS

12 soft flour tortillas, taco size Use corn tortillas for a gluten-free version.
1 batch Taco Slaw Acts as sauce, vegetable layer, and bed for the chicken finger.
1 large avocado Sliced.
to taste sriracha For drizzling. Kid-friendly substitute: mix one-third cup sour cream with 1 tablespoon ketchup.
2 tbsp fresh cilantro Roughly chopped.

Equipment

Baking tray with wire rack
oven
8-inch square pan for crumbing
Two large mixing bowls
whisk
Olive oil spray
meat thermometer

Method

Preheat the oven to 400 degrees F (200 degrees C), or 180 degrees C for a fan-forced oven.
Toast the panko: Mix the panko and all the taco seasoning together in a bowl. Pour onto a baking tray and spray with olive oil from a height, aiming straight down so the crumbs do not blow around. Spread out and spray once more. Bake for 7 minutes, stirring once, until deep golden brown. Transfer into an 8-inch square pan or similar dish for easy crumbing.
Set up the rack: Place a wire rack on the now-empty baking tray and spray the rack with olive oil.
Make the dredge batter: Whisk together the eggs, flour, mayonnaise, and a pinch of salt in a large bowl until smooth. It will seem thick at first but will thin out to a maple syrup consistency. Add all the chicken strips and toss to coat.
Crumb the chicken using the left-hand right-hand method: With your wet hand pick up one piece of chicken, let the excess batter drip off, and lay it in the toasted panko. Repeat with 2 to 3 more pieces. Use your clean dry hand to press crumbs firmly onto all sides until fully coated. Transfer to the rack. Repeat with remaining chicken.
Bake: Spray all crumbed chicken pieces generously with olive oil. Divide tortillas into 2 stacks and wrap each in foil. Place the chicken tray and the foil-wrapped tortillas in the oven together. Bake for 10 minutes for thin strips around half an inch wide, or 12 minutes for slightly thicker ones. Internal temperature should reach at least 152.6 degrees F (67 degrees C).
Serve: Lay a warm tortilla flat, pile on Taco Slaw, add 2 avocado slices, place one crunchy chicken finger on top, drizzle with sriracha, and scatter fresh cilantro. Serve immediately.

Notes

PANKO: Do not skip pre-toasting. Raw panko will not turn golden in the short bake time. | MAYO: The key to golden crumb from the inside. Substitute with 1 tablespoon extra virgin olive oil if needed. | RACK: Keeps the underside crispy. No rack: crumple foil into ridges as a substitute. | DO NOT CRUMB AHEAD: The batter soaks the crumbs. Always crumb and bake in the same session. | GLUTEN FREE: Use gluten-free panko, gluten-free flour, and corn tortillas. | STORAGE: Refrigerate in airtight container for 3 to 4 days. Reheat in oven at 400 degrees F for 5 minutes. Do not microwave. | DIPPING SAUCES if skipping tacos: avocado sauce, honey mustard, ranch, sriracha mayo, salsa, nachos cheese sauce, or ketchup.