Crunchy Chicken Taco Fingers (Baked)

Fun tacos with crunchy chicken fingers coated in a Mexican-seasoned panko crumb. Oven-baked for crispiness, served in soft tortillas with optional fixings like avocado, taco slaw, sriracha, and coriander. Can also be enjoyed on their own with dipping sauces.

Instructions

1. 1

   Preheat oven to 200°C / 400°F (180°C fan-forced).

2. 2

   Toast panko – Mix panko with taco seasoning, spread on tray, spray with oil, mix once, bake 7 minutes until golden. Transfer to pan for crumbing.

3. 3

   Prepare rack – Place on tray and spray with oil to keep chicken underside crisp.

4. 4

   Dredge batter – Whisk eggs, flour, mayonnaise, and pinch of salt until smooth. Add chicken and toss to coat.

5. 5

   Crumb chicken – Pick chicken pieces, let excess batter drip, lay on panko, cover with crumbs, press to adhere, place on rack. Repeat with remaining pieces.

6. 6

   Warm tortillas – Separate into 2 stacks, wrap with foil.

7. 7

   Bake – Spray chicken and tortillas with oil, bake 12 minutes until chicken cooked through (internal temperature at least 67°C / 152.6°F).

8. 8

   Serve – Assemble tacos with warm tortillas, taco slaw, avocado slices, crunchy chicken, sriracha drizzle, and coriander.

Recipe Notes

• Chicken – Tenderloins are easiest; breast can be cut into strips and then fingers. Other cuts possible but shape may vary.

• Panko – Provides extra crunch; regular breadcrumbs can be substituted but will be less crisp.

• Taco fixings – Options include shredded lettuce, shredded cheese, salsa, guacamole, avocado sauce, sour cream, or pickled cabbage.

• Tortilla size – Small 10cm / 4″ ideal (4 per serving) or standard ~15cm / 6″ (3 per serving).

• Pink taco sauce – Mix 1/3 cup sour cream/yogurt with 1 tbsp ketchup, thin slightly if needed; good for kids or spice-averse.

• Rack usage – Keeps chicken underside crisp during baking.

• Check internal temperature – 67°C / 152.6°F minimum; baking 10–12 minutes sufficient.

• Dipping sauces – Optional if skipping tacos: Salsa Dip, Avocado Sauce, Pink Taco Sauce, Honey Mustard, Ranch, Nacho Cheese, Queso, ketchup or BBQ.

• Storage – Cooked chicken keeps 3–4 days in fridge; re-crunch in oven for 5 minutes before serving.