Directions
ABBREVIATED RECIPE:
Toss panko with seasoning, oil spray, bake 7 min at 200°C/400°F (180°C fan). Coat fingers in dredge then crumb, spray generously, bake 12 minutes on rack. Use for tacos – or munch dipped in Avocado Sauce!
FULL RECIPE:
Toast panko:
Preheat the oven to 200°C/400°F (180°C fan-forced).
Mix and spray – Mix the panko and Taco Seasoning in a bowl. Pour onto a tray, spray with oil, spread out, then spray again (from height, directly down, so the panko doesn’t blow off).
Bake for 7 minutes, mixing once, until golden brown. Scrape into a 20cm/8″ pan (or similar, ease for crumbing multiple pieces).
Crumb and bake:
Rack – Put a rack on the used tray and spray the rack with oil (Note 6).
Dredge batter – Whisk the Dredge ingredients in a bowl until lump free (it will seem too thick at first, trust, it will thin to maple syrup constancy). Add all the chicken, toss to coat.
Crumb – Pick up a piece of chicken with one hand, let the excess batter drip off. Lay it down in the crumbs. Repeat with 2 – 3 more pieces. With your clean hand, cover with breadcrumbs, press to adhere, lay on rack. Repeat with remaining chicken.
Warm tortillas – Separate tortillas into 2 stacks, wrap with foil.
Bake – Spray generously with oil. Put in the oven with the wrapped tortillas. Bake for 12 minutes – thin strips cook fast! (Note 7).
Serve – Serve, stuffed in tortillas with fixings of choice. My assembly order: take a warm tortilla, pile in a generous amount of Taco Slaw. Top with 2 avocado slices, crunchy chicken finger, drizzle with sriracha, sprinkle with coriander. BITE!
Recipe Notes:
See FAQ for other cook methods, making it gluten free and other common questions.
1. Tenderloins are efficient – just cut lengthways to make 2 fingers (or into 3 if large). They are also more tender than breast. See FAQ if yours has a thick white vein running through the middle (most grocery stores ones have it removed).
Breast – cut into strips then cut each strip into fingers.
Other chicken cuts – works but the finger shapes will be interesting!
2. Panko – Japanese breadcrumb that makes things extra crunchy because the crumbs are larger. Staple at supermarkets in Australia these days, usually the Asian section (cheaper at Asian stores). Substitute with regular breadcrumbs, though it’s not as crunchy.
3. Taco fixings more options – Shredded lettuce, shredded cheese, taco sauce, pico de Gallo, salsa dip, guacamole, avocado sauce, sour cream, pickled cabbage from Fish Tacos.
4. Tortilla sizes – Fun small 10cm / 4″ size (pictured) – use 4 tacos per serving, or 3 for regular taco-size tortillas (~15cm/6″).
5. Pink taco sauce (kid friendly) – For the spice adverse / kids, suggest this instead. Mix 1/3 cup sour cream (or yogurt) with 1 tbsp ketchup, thin slightly with the tiniest droplets of water if needed. Or, just use ketchup!
6. Rack keeps underside of fingers crunchier as it prevents it from sweating. See FAQ for wrinkly foil Japanese DIY hack!
7. If in doubt, check the internal temperature – it should be at least 67°C/152.6°F which is perfectly cooked. Any longer and the chicken will dry out. 10 minutes is actually long enough, but 12 minutes is safer in case some pieces are thicker.
8. Dipping sauce suggestions if you skip the taco option – smooth Salsa Dip, Avocado Sauce, Pink Taco Sauce (Note 5, switch sriracha for ketchup for grown ups), Nachos Cheese Sauce, Queso (Mexican Cheese Dip). I personally would also use Honey Mustard Sauce (sweet/savoury totally works), ranch would be fabulous, and even ketchup or BBQ sauce!
Leftover cooked chicken will keep for 3 to 4 days in the fridge, give it a quick 5 minute blast in the oven to re-crunch. Make ahead by crumbing earlier than baking later not recommended as dredge will soak the crumbs.
Nutrition per taco for the chicken finger and tortilla (16 pieces). Excludes fixings. Factors in discarded panko and dredge batter, assumes 1/2 tsp oil from oil spray.
Nutrition Information:
Calories:128cal (6%)Carbohydrates:14g (5%)Protein:9g (18%)Fat:4g (6%)Saturated Fat:1g (6%)Polyunsaturated Fat:1gMonounsaturated Fat:1gTrans Fat:0.01gCholesterol:31mg (10%)Sodium:362mg (16%)Potassium:169mg (5%)Fiber:1g (4%)Sugar:1g (1%)Vitamin A:166IU (3%)Vitamin C:0.5mg (1%)Calcium:45mg (5%)Iron:1mg (6%)
