Crunchy Chicken Taco Fingers

These Crunchy Chicken Taco Fingers are a fun and flavorful twist on traditional tacos. Tender chicken strips are coated in a crispy, seasoned panko crust and baked to perfection. Paired with a refreshing taco slaw, creamy avocado, and a drizzle of sriracha for a kick, these tacos are perfect for a quick weeknight dinner or a casual gathering with friends.

Why You’ll Love This Recipe

These baked chicken taco fingers combine the crispy, golden texture of fried chicken with the fresh flavors of a taco. The homemade taco seasoning brings a warm, savory flavor to the chicken, while the tangy slaw and creamy avocado balance everything perfectly. The best part? These tacos are baked, not fried, making them a healthier alternative without compromising on crunch or flavor. Plus, they’re easy to make and a fun, interactive meal!

Ingredients

For the Chicken:
500g / 1 lb chicken tenderloins (cut into 16 strips, approx. 1.5-2cm / 0.6-0.8″ wide)
2 ¼ cups panko breadcrumbs
Olive oil spray

For Taco Seasoning:
2 tsp cumin powder
2 tsp paprika (regular or sweet, not hot or smoked)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
¼ tsp cayenne pepper (optional)
1 tsp cooking salt (halve for table salt)

For Strong Dredge-Batter:
2 large eggs
3 tbsp flour (plain/all-purpose)
2 tbsp mayonnaise or 1 tbsp extra virgin olive oil
Pinch of salt

For the Tacos:
12-16 taco-size soft tortillas
1 batch Taco Slaw
1 large avocado, sliced
Sriracha, for drizzling
2 tbsp roughly chopped coriander/cilantro leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Toast the Panko:

1. Preheat the oven to 200°C (400°F, 180°C fan-forced).

2. Mix the panko with taco seasoning in a bowl, then spread it out on a tray. Lightly spray with olive oil.

3. Bake for 7 minutes, stirring halfway through, until golden brown. Transfer to a shallow pan for crumbing.

Prepare the Dredge:

1. In a bowl, whisk the eggs, flour, mayonnaise (or olive oil), and a pinch of salt until smooth and syrupy.

2. Toss the chicken strips in the batter to coat.

Crumb the Chicken:

1. Place each battered chicken strip into the toasted panko, pressing to adhere with your clean hand. Lay the coated strips on a rack set over the tray (sprayed with oil).

2. Repeat with all chicken pieces.

Bake the Chicken:

1. Spray the chicken strips with olive oil.

2. Place the tray in the oven, and bake for 12 minutes, or until the chicken is crispy and golden brown.

Warm the Tortillas:

1. Wrap the tortillas in foil and place in the oven alongside the chicken for the last 10 minutes to warm them up.

Assemble the Tacos:

1. Lay a warm tortilla on a plate. Pile in a generous amount of Taco Slaw.

2. Top with two avocado slices, a crunchy chicken finger, a drizzle of sriracha, and a sprinkle of coriander.

3. Serve immediately and enjoy!

Servings and Timing

Servings: 12–16 tacos
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Spicy Chicken Fingers: Add more cayenne pepper or chili powder to the batter for extra heat.

• Lettuce Wrap: For a low-carb alternative, use large lettuce leaves instead of tortillas.

• Cheese: Top with shredded cheese for a cheesy variation or add a dollop of sour cream.

• Veggie Fillings: Add extra veggies like sliced bell peppers, tomatoes, or pickled jalapeños for a more colorful taco.

Storage/Reheating

• Storage: Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F for 5-7 minutes or until crispy again.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, you can use chicken breasts, but you will need to cut them into strips similar to the size of tenderloins for even cooking.

Can I make the slaw ahead of time?

Yes, you can prepare the taco slaw a few hours in advance or even the night before. Keep it in the fridge until you’re ready to assemble the tacos.

How can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and gluten-free flour for the batter to make this dish completely gluten-free.

Can I freeze the chicken fingers?

Yes, you can freeze the breaded chicken fingers before baking. Lay them on a tray to freeze individually, then transfer them to a bag or container. Bake from frozen for about 15-20 minutes at 400°F when ready to cook.

Can I skip the mayo in the batter?

Yes, you can substitute the mayonnaise with olive oil or plain yogurt for a lighter option.

How do I make the chicken extra crispy?

Ensure the chicken is well-coated in the panko and that the strips are spaced out on the rack during baking. Spraying them with olive oil will also help achieve extra crispiness.

Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work great for a more authentic flavor or if you’re looking for a gluten-free option.

Can I make the tacos ahead of time?

You can assemble the tacos ahead of time and refrigerate them for a short time, but the chicken will stay crunchier if you assemble them fresh.

How spicy is this recipe?

The level of spice is mild to medium due to the optional cayenne pepper in the seasoning. Adjust the spice level by adding more or less cayenne or by adding hot sauce to taste.

How do I prevent the tortillas from getting soggy?

Ensure that the chicken strips are crispy before assembling the tacos, and don’t overload the tortillas with fillings. You can also warm the tortillas just before serving to keep them soft and pliable.

Conclusion

Crunchy Chicken Taco Fingers are the perfect fusion of crispy chicken and fresh, zesty taco toppings. These baked tacos offer a healthier alternative to traditional fried chicken tacos while maintaining all the delicious flavors and textures you crave. They’re easy to make, fun to assemble, and absolutely irresistible!

Print