Ingredients

500g / 1 lb chicken tenderloins, cut in half lengthways into 16 strips (1.5–2 cm / 0.6–0.8″ wide)

2 1/4 cups panko breadcrumbs

Olive oil spray

Taco seasoning:

2 tsp cumin powder

2 tsp paprika (regular or sweet)
1 tsp garlic powder (or onion powder)

1 tsp onion powder (or garlic powder)
1 tsp dried oregano
1/4 tsp cayenne pepper (optional)

1 tsp kosher or cooking salt (halve for table salt)

Strong dredge-batter:

2 large eggs

3 tbsp plain (all-purpose) flour
2 tbsp mayonnaise or 1 tbsp extra virgin olive oil
Pinch of salt

For serving:

12–16 soft taco-size tortillas
1 batch Taco Slaw

1 large avocado, sliced
Sriracha, for drizzling
2 tbsp roughly chopped coriander (cilantro) leaves

Instructions

Step 1: Preheat the oven to 200°C / 400°F (180°C fan-forced). In a bowl, mix the panko breadcrumbs with the taco seasoning. Spread the mixture onto a baking tray, spray generously with olive oil, then bake for 7 minutes, stirring once, until golden brown. Transfer the toasted panko to a shallow pan.

Step 2: Place a rack on the used baking tray and spray it with oil. In a bowl, whisk together the eggs, flour, mayonnaise (or olive oil), and a pinch of salt until smooth and thick like maple syrup. Add the chicken strips and toss to coat.

Step 3: Working in small batches, lift each chicken strip from the batter letting excess drip off, then dredge into the toasted panko breadcrumbs, pressing gently to adhere. Arrange the crumbed chicken on the rack.

Step 4: Separate tortillas into two stacks and wrap them in foil. Spray the chicken strips generously with olive oil spray, place them in the oven alongside the wrapped tortillas, and bake for 12 minutes. Thin strips cook quickly; the chicken is done when the internal temperature reaches 67°C / 152.6°F.

Step 5: To serve, warm the tortillas and fill each with a generous amount of Taco Slaw, two avocado slices, one or two crunchy chicken fingers, a drizzle of sriracha, and sprinkle with coriander leaves. Enjoy immediately.

Tips & Variations

For extra crunch, use Japanese panko breadcrumbs rather than regular ones.

If you prefer less spice, omit the cayenne pepper or swap sriracha for a kid-friendly pink taco sauce made from sour cream and ketchup.

Chicken breast can be used if tenderloins are unavailable; cut into strips before preparing.

Try other taco toppings like shredded lettuce, cheese, salsa, guacamole, or pickled cabbage for different flavors.

To keep the underside of the chicken fingers crispy, bake on a rack rather than directly on the tray.

Storage

Store leftover cooked chicken fingers in an airtight container in the refrigerator for 3 to 4 days. To re-crisp, place them in a preheated oven at 180°C / 350°F for about 5 minutes. Avoid preparing the chicken pieces in advance by crumb coating, as the coating may become soggy if left before baking.

FAQs

Can I fry these chicken fingers instead of baking?

Yes, you can shallow or deep fry the crumbed chicken fingers until golden and cooked through. Baking is preferred for a lighter, healthier result, but frying gives extra crispiness.

How do I make this recipe gluten-free?

Use gluten-free flour and gluten-free panko or breadcrumbs. Ensure all seasoning ingredients are gluten-free as well. The method remains the same.