Crunchy Chicken Taco Fingers (Baked!)

Von RecipeTin Eats · 30 Min.

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Zubereitung

1. Preheat the oven to 200°C/400°F (180°C fan-forced).
2. Toss the panko with the taco seasoning in a bowl. Spread on a tray, spray with oil, mix, then spray again from above.
3. Bake 7 minutes, stirring once, until golden brown. Transfer to a 20 cm/8 inch pan.
4. Put a rack on the used tray and spray it with oil.
5. 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.
6. 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.
7. Separate the tortillas into two stacks and wrap each in foil.
8. Spray the chicken generously with oil. Bake on the rack alongside the wrapped tortillas for 12 minutes.
9. Serve in warm tortillas with slaw, avocado slices, the chicken, sriracha and coriander.

Zusammengefasst aus dem Video von RecipeTin Eats. Schau es dir für die Details an.

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EiHähnchenbrustPaniermehlWeizentortillaAvocado