There’s something about a hot tray of crispy chicken and the scent of toasted spice that makes a Tuesday feel like a Friday. I made these crunchy chicken taco fingers last weekend when friends dropped by unannounced — and not a single crumb was left. Baked, not fried. Super crunchy. Full-on taco flavor. You’re going to want to make double.
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Why These Crunchy Chicken Taco Fingers Work
These are golden, juicy chicken strips with all the flavor of tacos, but without the mess of deep-frying. They bake up ultra crispy thanks to pre-toasted panko and a clever little batter trick.
They’re versatile, too. Pile them into soft tortillas for the best taco night, or just serve them with your favorite dips. Either way, they’re crowd-pleasers. Kid-approved. Party-ready. Weeknight-easy.
Let’s break it down.
Ingredients for Crunchy Chicken Taco Fingers
At the heart of this recipe is 500g (or 1 lb) of chicken tenderloins, sliced lengthwise for perfect taco-sized strips. If you only have chicken breast, no problem — just slice it into similar thin strips.
What makes these taco fingers shine is the toasted panko. We mix panko breadcrumbs with a homemade taco seasoning — cumin, paprika, garlic, onion powder, oregano, a pinch of cayenne, and salt. Then, we bake it briefly for flavor and color.
The batter is where the magic happens. Eggs, mayo, and flour come together in a silky mix that sticks beautifully to the chicken and helps the crumbs cling. The mayo is key — it gives the chicken that fried finish, without the oil.
For the taco setup, you’ll need:
- Small soft tortillas
- Taco slaw (with sour cream or yogurt)
- Sliced avocado
- Sriracha
- Fresh cilantro
You can also load them up with cheese, tomato, pickled cabbage, or guac. Totally your call.
How to Make Crunchy Chicken Taco Fingers
Toasting the Panko
Here’s why this step matters: If you don’t toast the crumbs first, the coating can stay pale while your chicken overcooks. So take the extra 7 minutes — it’s worth it.
Start by mixing your panko and taco seasoning. Spread it on a tray, spray lightly with oil, and bake at 400°F (200°C) for about 7 minutes, stirring once. Once golden, let it cool in a shallow pan for easy coating.
Crumbing and Baking the Chicken
Next, whisk together your dredge batter — eggs, flour, mayo, and a pinch of salt. It should be smooth, like a thin pancake batter.
Dip each chicken strip into the batter using one hand, then drop it into the toasted crumbs. Use your other hand to coat it, pressing lightly so the crumbs stick well.
Arrange the coated strips on a wire rack over a baking tray. This setup lets the air circulate so your chicken gets crispy all around. Spray generously with oil and bake at 400°F (200°C) for 10 to 12 minutes, or until the internal temp reaches 153°F (67°C).
They come out golden, juicy, and satisfyingly crunchy.
Assembling the Tacos
Warm your tortillas in foil or a dry skillet. To build each taco, I like this order:
Tortilla → Taco slaw → Avocado → Chicken finger → Sriracha drizzle → Cilantro
It’s a balance of cool, creamy, spicy, and crunchy in every bite. And honestly, kind of addictive.
You can also switch it up with salsa, cheese, or pickled onions. Or skip the taco part and just serve the chicken with a dip board.
Taco Fixings & Dipping Sauce Ideas
Go-to taco toppings:
- Sour cream or taco slaw
- Avocado or guac
- Fresh cilantro
- Sriracha or taco sauce
Optional extras:
- Iceberg lettuce
- Tomato slices
- Pickled cabbage
- Shredded cheese
Dipping sauces (for standalone chicken fingers):
- Ranch, BBQ, honey mustard
- Salsa or queso
- Avocado sauce
- Pink taco sauce (sour cream + ketchup or sriracha)
These crunchy chicken taco fingers are delicious either way. I’ve served them on platters with baked buffalo wings for your next game day platter and crispy baked parmesan zucchini for a fun, hands-on dinner spread.
Tips for the Best Crunchy Chicken Taco Fingers
- Toast the panko first. This adds color and texture without overbaking the chicken.
- Use mayo in the batter. It mimics the richness of frying.
- Don’t pre-crumb ahead of time. The crumbs will get soggy.
- Bake on a rack. This keeps the bottoms from steaming.
- Reheat leftovers in the oven, not the microwave, to bring back the crunch.
Got extras? These keep well for 3–4 days in the fridge. Reheat at 350°F until crisp again.
Crunchy Chicken Taco Fingers Recipe Card (H2)
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Crunchy Chicken Taco Fingers – Crispy & Amazing Recipe
- Total Time: 29 minutes
- Yield: 12–16 tacos
Description
Crunchy chicken taco fingers are oven-baked, extra crispy, and packed with bold Mexican flavor. Perfect for taco night or as a fun finger food for dipping.
Ingredients
500g / 1 lb chicken tenderloins, halved lengthwise into 16 strips
2 1/4 cups panko breadcrumbs
Olive oil spray
2 tsp cumin
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/4 tsp cayenne pepper (optional)
1 tsp kosher salt
2 large eggs
3 tbsp all-purpose flour
2 tbsp mayonnaise
Pinch of salt
12–16 soft taco tortillas
1 large avocado, sliced
Sour cream or taco slaw
Sriracha
2 tbsp chopped cilantro
Optional: lettuce, tomato, cheese, guacamole, salsa
Instructions
1. Preheat oven to 400°F (200°C).
2. Mix panko breadcrumbs with taco seasoning in a bowl.
3. Spray with oil and spread on a tray.
4. Bake for 7 minutes, stirring once halfway through, until golden.
5. Transfer toasted panko to a shallow dish.
6. In another bowl, whisk eggs, flour, mayonnaise, and salt until smooth.
7. Dip chicken strips into batter using one hand.
8. Coat in panko using the other hand; press gently to help crumbs stick.
9. Place chicken on a wire rack over a baking sheet.
10. Spray generously with olive oil.
11. Bake for 10–12 minutes, until cooked through and golden brown.
12. Warm tortillas wrapped in foil or in a skillet.
13. Assemble tacos: tortilla → taco slaw → avocado → chicken finger → sriracha → cilantro.
14. Serve immediately or enjoy chicken with dipping sauces.
Notes
Toasting the panko is key for crunch without deep frying.
Mayonnaise in the batter creates a fried-like crisp.
Avoid crumbing ahead of time—crumbs will go soggy.
Use a wire rack so heat circulates evenly.
Leftovers keep 3–4 days in the fridge. Reheat in the oven to crisp.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Chicken Recipes
- Method: Oven-Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 128
- Sugar: 1g
- Sodium: 362mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 31mg
More Such Recipes
For more taco-night hits, check out:
- Slow cooker chicken taco soup for cozy taco-themed meals
- Grilled shrimp tacos with Mexican corn for a seafood taco twist
- Crispy baked parmesan zucchini as a lighter side for taco night
Crunchy Chicken Taco Fingers FAQ
What goes with crispy chicken tacos?
Try a crunchy slaw, guac, or fresh pico. Baked zucchini or sweet potato wedges also work beautifully on the side.
How many calories in a crunchy chicken taco from Taco Bell?
One crispy chicken taco from Taco Bell has around 180 to 210 calories, depending on toppings. Our homemade version with tortilla and chicken is about 128 calories per taco before extras.
Is the Taco Bell Crispy Chicken Taco good?
It’s tasty if you like fast food, but this homemade version is fresher, crunchier, and baked — not fried.
How do you make crumbed chicken tenders?
Start with a batter (like egg, flour, and mayo), dip your chicken, then press into seasoned panko. Toasting the crumbs first is the secret to deep-fried texture without frying.
Final Thoughts
These crunchy chicken taco fingers are the kind of recipe you’ll make on repeat. They’re crispy, flavorful, and endlessly customizable. Whether you’re hosting taco night or just need something fun for dinner, they fit the bill.
Baked, not fried. Crunch in every bite. What’s not to love?
Save this recipe for taco night — your future self will thank you.
You can also follow more ideas on Pinterest or stay connected with our cooking crew on Facebook.