Empty My Fridge
Crunchy Chicken Taco Fingers (BAKED!)
Ingredients
- Chicken breast500 g
- Breadcrumb2 ¼ cups
- Olive oil
- Cumin · powder2 tsp
- Paprika2 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Oregano · dried1 tsp
- Cayenne pepper¼ tsp
- Salt1 tsp
- Egg2
- Flour3 tbsp
- Mayonnaise2 tbsp
- Tortilla12–16
- Batch Taco Slaw1
- Avocado1
- Sriracha sauce
- Cilantro · roughly chopped2 tbsp
Instructions
- Preheat the oven to 200°C/400°F (180°C fan-forced).
- Toss the panko with the taco seasoning in a bowl. Spread on a tray, spray with oil, mix, then spray again from above.
- Bake 7 minutes, stirring once, until golden brown. Transfer to a 20 cm/8 inch pan.
- Put a rack on the used tray and spray it with oil.
- Whisk the dredge ingredients until smooth; it will look thick at first and then thin to a maple-syrup consistency. Add the chicken strips and toss to coat.
- Lift one strip, let the excess drip off, and lay it in the toasted crumbs. Add 2 to 3 more strips, then with a clean hand cover them in crumbs and press to adhere. Place on the rack. Repeat with the remaining chicken.
- Separate the tortillas into two stacks and wrap each in foil.
- Spray the chicken generously with oil. Bake on the rack alongside the wrapped tortillas for 12 minutes.
- Serve in warm tortillas with slaw, avocado slices, the chicken, sriracha and coriander.
Summarized from RecipeTin Eats's video. Watch it for the details.
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