Uploaded January 2025 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/crunchy-chicken-taco-fingers-baked
Crunchy, oven baked chicken fingers with a Mexican seasoned crumb, designed for stuffing in tacos. Or not. Eat them any which way you please! - Nagi x
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CRUNCHY CHICKEN TACO FINGERS
500g / 1 lb chicken tenderloins, cut in half lengthways into 16 x 1.5-2cm / 0.6-0.8" strips (chicken breast works too)
2 1/4 cups panko breadcrumbs
Olive oil spray
Taco seasoning:
2 tsp EACH cumin, paprika
1 tsp garlic, onion, oregano
1/4 tsp cayenne (optional)
1 tsp cooking salt / kosher salt (halve for table salt)
Dredge-batter - whisk:
2 large eggs
3 tbsp flour, plain / all-purpose
2 tbsp mayonnaise or 1 tbsp extra virgin olive oil
Pinch of salt
For tacos:
12 - 16 taco-size soft tortillas (Note 4)
1 batch Taco Slaw*
1 large avocado, sliced
Sriracha, for drizzling (kid option – ketchup, or sour cream with squirt ketchup to make it pink)
2 tbsp roughly chopped coriander/cilantro leaves
1. Toss panko and taco seasoning together, spread on tray, spray with oil, spread, spray again. Bake 7 min at 200°C/400°F (180°C fan), mixing once. Transfer into 20cm/8” pan (or similar).
2. Toss chicken in dredge, pick one up, let excess drip off, place in panko. Coat, lay on oil sprayed rack. Spray generously, bake 12 minutes (NO LONGER!). Stuff in tacos (or grab and munch!).
* TACO SLAW – 6 tightly packed cups (540g) finely shredded green cabbage, 1 cup green onion finely sliced diagonally, 1/4 cup chopped coriander/cilantro, 1/2 cup sour cream, 2 tbsp mayo (sub 1 T olive oil), 2 tsp lime zest 1 tbsp lime juice, 1/2 tsp cooking/kosher salt. Toss, toss, toss, leave to wilt for at least 1 hour until floppy and juicy. Toss again then use!
Recipe ⬇️ or print: recipetineats.com/crunchy-chicken-taco-fingers-baked
Crunchy, oven baked chicken fingers with a Mexican seasoned crumb, designed for stuffing in tacos. Or not. Eat them any which way you please! - Nagi x
–––––––––––
CRUNCHY CHICKEN TACO FINGERS
500g / 1 lb chicken tenderloins, cut in half lengthways into 16 x 1.5-2cm / 0.6-0.8" strips (chicken breast works too)
2 1/4 cups panko breadcrumbs
Olive oil spray
Taco seasoning:
2 tsp EACH cumin, paprika
1 tsp garlic, onion, oregano
1/4 tsp cayenne (optional)
1 tsp cooking salt / kosher salt (halve for table salt)
Dredge-batter - whisk:
2 large eggs
3 tbsp flour, plain / all-purpose
2 tbsp mayonnaise or 1 tbsp extra virgin olive oil
Pinch of salt
For tacos:
12 - 16 taco-size soft tortillas (Note 4)
1 batch Taco Slaw*
1 large avocado, sliced
Sriracha, for drizzling (kid option – ketchup, or sour cream with squirt ketchup to make it pink)
2 tbsp roughly chopped coriander/cilantro leaves
1. Toss panko and taco seasoning together, spread on tray, spray with oil, spread, spray again. Bake 7 min at 200°C/400°F (180°C fan), mixing once. Transfer into 20cm/8” pan (or similar).
2. Toss chicken in dredge, pick one up, let excess drip off, place in panko. Coat, lay on oil sprayed rack. Spray generously, bake 12 minutes (NO LONGER!). Stuff in tacos (or grab and munch!).
* TACO SLAW – 6 tightly packed cups (540g) finely shredded green cabbage, 1 cup green onion finely sliced diagonally, 1/4 cup chopped coriander/cilantro, 1/2 cup sour cream, 2 tbsp mayo (sub 1 T olive oil), 2 tsp lime zest 1 tbsp lime juice, 1/2 tsp cooking/kosher salt. Toss, toss, toss, leave to wilt for at least 1 hour until floppy and juicy. Toss again then use!
