Crunchy, oven baked chicken fingers with a Mexican seasoned crumb, designed for stuffing in tacos.
Or dipping in your favourite sauce!
but sometimes its nice to do something a little different.
Notice how golden these oven baked chicken fingers are?? Learn the secret!
So here I am today, with an offering from something different.
My, what a long winded way to say were making Mexican chicken finger tacos today!!
Truthfully, regular chicken fingers has been on my to publish list for a long time.
But chicken finger tacos are so much more fun, dont you think!?
Golden baked crumbed things unusual but effective!
None of these are new.
The idea of chicken fingers in tacos, however, is new!
Chicken tenderloin
Chicken tenderloins are a handy choice for this recipe because the natural shape is already finger-like.
However, breast can be used in a pinch just cut into thick slices then into chicken fingers.
Bear in mind that chicken tenderloins are as the name suggests more tender than breast.
TACO-SEASONED CRUNCHY CRUMB
Panko breadcrumbs (for extra crunchy!)
and a simple homemade taco mix is what we need here.
Panko breadcrumbs Japanese breadcrumb that makes things extra crunchy because the crumbs are larger than regular breadcrumbs.
Substitute with regular breadcrumbs, though its not as crunchy.
Taco seasoning spices Everyday spices you never knew it was so easy to make a homemade taco spice mix!
Cayenne pepper is optional, it adds the tiniest background warmth.
By no means spicy.
(PS If youre tempted to substituted with a packet taco mix, thats totally fine.
A single egg and flour dredge batter works well for baked crumbed things instead of doing the usual separate flour-then-egg dip (I find it’s not as strong).
But I cant tell you how much to use.
This mix makes up 8 teaspoons, if that helps).
But its a highly technique when baking.
Heres what you need:
2 eggs I always think surely one is enough!.
Flour Just plain / all-purpose flour.
*** Things I forgot TO PHOTOGRAPH!
I forgot to photograph the tortillas andTaco Slaw oops!
Its extremely effortless using the oven.
Pan-toasting is much more hands on and requires considerably more oil too.
Toasting the breadcrumbs
See FAQ for the consequences if you skip this step!
Tossthe panko breadcrumbs with the homemade taco seasoning.
Spray with oil Spread on a tray and spray with oil.
Aim directly down and spray from a distance to minimise panko-leaf-blower situation!
Spray fairly generously I do about 3 seconds.
It still works out less then teaspoon of oil.
Bakefor 7 minutes at 200C/400F (180C fan-forced) until golden brown, stirring once to twice.
Cutthe chicken into fingers about 1.5 2cm / 0.6 0.8 wide* to make 16 pieces.
If using breast, cut into strips first then batons.
Dredge batter Whisk the dredge batter ingredients in a bowl.
Whisk vigorously it will seem a little thick at first but then it will thin out.
Dredge chicken Transfer all the chicken into the batter and toss to coat.
Serve withTaco Slaw, avocado slices, swizzle of sriracha and drizzle of lime.
Crumb Using tongs or your left hand (Im right-handed), pick up a piece of chicken.
Let the excess batter drip off then lie it down on the breadcrumbs.
Do another 2 or 3.
Place crumbed fingers on a rack set over the same tray you used to toast the panko breadcrumbs.
Repeat with remaining chicken.
Bake Spray generously with oil.
Prevent screen from sleeping
and for thin chicken fingers to cook through to 67C/152.6F.
If you doubt me, check with a meat thermometer.
Baking time If they are all on the thin side (~1.5cm/0.6, I stick with 10 minutes.
If they are a bit wider (2 2.25 cm/0.8- 0.9), I do 12 minutes.
Serve Stuff inside warm taco shells with fixings of choice!
See below for more options it can be as simple or as loaded as you like!
Taking home fresh-from-the-oven Taco Chicken Fingers for dinner!
Also, it lasts for days likeregular slaw, and its made with sour cream not mayonnaise.
I know theres a whole world of mayonnaise-shy people out there!
The quick pickled cabbage bed I use infish tacos.
And I always endorse shredded cheese.
It always has a place in tacos.
Shame on me for not including it.
Crunchy baked chicken tacos FAQ
Do I really have to toast the breadcrumbs?
Its an extra step
Of course you dont!
Can these be cooked in the air fryer, and skip the breadcrumb toasting?
Spray generously, and bake in batches as needed, keeping the chicken in a single layer.
Used to own an air fryer?
Are you not a fan?
And most of my dinner recipes serve 4 to 5.
I will revisit if air fryers become a little more space efficient like reliable double decker versions!
How to make these gluten free?
Use gluten free breadcrumbs and gluten-free flour in the dredge batter, and corn instead of flour tortillas.
No rack?
This Japanese wrinkly foil hack is genius.
A rack keeps the underside of the chicken from getting sweaty and soggy.
The dozens of little pointy bits keeps the chicken elevated and it will not stick to the foil.
Can I just deep fry them?
Heat oil to 180C/350F and fry for 3 to 4 minutes until golden.
They really will not take long.
Can these be crumbed ahead then baked later?
How long do leftovers last, and best way to reheat?
Thick white vein running through your tenderloin?
Its actually a tendon.
Its edible, but sometimes it can become tough and rubbery when cooked.
If you dont overcook your tenderloin, it is usually soft enough that you dont notice it.
Most of the chicken brands at grocery stores here in Australia have that tendon removed.
Then its easy to tug or cut off.
Development woes?
It was mainly just fiddling with the seasoning quantity, to get enough flavour in the crumb.
Then its just little details, like making sure theres enough but not too much wasted panko.
Nice easy one to create, actually!
Wish I had more like this.
