Crunchy chicken taco fingers (baked!)
Rating
4.93 out of 5 stars
(14)
Ingredients
12 servings
- 500g/ 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
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Preparation
Step 1
ABBREVIATED RECIPE:
Step 2
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!
Step 3
Toast panko:
Step 4
Preheat the oven to 200°C/400°F (180°C fan-forced).
Step 5
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).
Step 6
Bake for 7 minutes, mixing once, until golden brown. Scrape into a 20cm/8" pan (or similar, ease for crumbing multiple pieces).
Step 7
Crumb and bake:
Step 8
Rack - Put a rack on the used tray and spray the rack with oil (Note 6).
Step 9
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.
Step 10
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.
Step 11
Warm tortillas - Separate tortillas into 2 stacks, wrap with foil.
Step 12
Bake - Spray generously with oil. Put in the oven with the wrapped tortillas. Bake for 12 minutes - thin strips cook fast! (Note 7).
Step 13
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!
Step 14
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