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