Introduction
Cooking can be an exhilarating experience, especially when you have a delicious dish lined up. One of the recipes you can try is crispy chicken tacos, which are flavorful and fun to assemble. Using simple ingredients and a straightforward method, this dish is perfect for gatherings or a weekday dinner. Let’s dive into the details of what you will need to create these mouthwatering tacos.
Detailed Ingredients with measures
Chicken Tenderloins
500g/1 lb chicken tenderloins, cut in half lengthways into 16 x 1.5-2cm/0.6-0.8″ strips (or breast, Note 1)
Panko Breadcrumbs
2 1/4 cups panko breadcrumbs (Note 2)
Olive Oil Spray
Olive oil spray
Taco Seasoning
2 tsp cumin powder
2 tsp paprika (regular or sweet, not hot or smoked)
1 tsp garlic powder (sub onion powder)
1 tsp onion powder (sub garlic powder)
1 tsp dried oregano
1/4 tsp cayenne pepper (optional)
1 tsp cooking salt/kosher salt (halve for table salt)
Strong Dredge-Batter
2 large eggs
3 tbsp flour, plain/all-purpose
2 tbsp mayonnaise or 1 tbsp extra virgin olive oil
Pinch of salt
For Tacos
12-16 taco-size soft tortillas (Note 4)
1 batch Taco Slaw
1 large avocado, sliced
Sriracha, for drizzling (Note 5)
2 tbsp roughly chopped coriander/cilantro leaves
Prep Time
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time
25 minutes
Total Time
45 minutes
Yield
Serves 4-6
This straightforward recipe for crispy chicken tacos offers a delightful mix of flavors and textures. Feel free to customize your tacos with your favorite toppings and enjoy!
Detailed Directions and Instructions
TOAST PANKO
Preheat the oven to 200°C/400°F (180°C fan-forced).
Mix the panko breadcrumbs with taco seasoning in a bowl. Spread the mixture onto a tray, spray it with olive oil, and then spray again from a height to ensure the panko stays in place. Bake in the preheated oven for 7 minutes, stirring once, until golden brown. Once done, transfer the toasted panko into a 20cm/8″ pan or a similar-sized container to make it easier for crumbing the chicken.
CRUMB AND BAKE
Prepare a rack by placing it on the used tray and spraying it generously with olive oil. In a separate bowl, whisk together the ingredients for the dredge batter until it is lump-free. The mixture may seem too thick at first, but it will thin to a maple syrup consistency. Add the chicken tenderloins to the dredge and toss to coat thoroughly.
Using one hand, pick up a piece of the coated chicken, allowing any excess batter to drip off. Lay it in the tray of toasted panko. Repeat this process with 2-3 more pieces of chicken. With your clean hand, cover the pieces with breadcrumbs, pressing to help them adhere before placing them on the oiled rack. Continue this process until all chicken pieces are coated.
Before baking, prepare the tortillas by separating them into two stacks and wrapping them in foil. Place them in the oven along with the baking rack containing the breaded chicken. Spray the chicken strips generously with olive oil. Bake everything in the oven for approximately 12 minutes, as the thin chicken pieces will cook quickly.
SERVE
Once cooked, remove the chicken fingers from the oven. Serve the crispy chicken stuffed in warm tortillas with your choice of fixings. For assembly, start with a warm tortilla, add a generous amount of taco slaw, top with 2 slices of avocado, place a chicken finger on top, drizzle with sriracha, and sprinkle with roughly chopped coriander. Enjoy your meal!
Notes
Note 1
You can substitute chicken tenderloins with chicken breasts. If using breasts, slice them in half lengthwise into strips as indicated.
Note 2
Panko breadcrumbs provide a crunchy texture, but traditional breadcrumbs can be used if panko is unavailable.
Note 3
Feel free to customize the taco fixings based on personal preferences or available ingredients.
Note 4
Adjust the number of tortillas based on the amount of chicken and the desired serving size.
Note 5
Sriracha adds a spicy kick; adjust the amount based on your heat preference.
Note 6
Ensure that the rack is well-oiled to prevent the chicken from sticking during baking.
Note 7
Keep an eye on the chicken while baking, as thinner strips will cook faster than thicker cuts.
Cook techniques
Toasting Panko Breadcrumbs
Preheat the oven to 200°C/400°F (180°C fan-forced). Mix panko breadcrumbs with taco seasoning in a bowl. Pour the mixture onto a tray, spray with olive oil, spread out, and then spray again before baking for 7 minutes, mixing once until golden brown.
Dredging Chicken
Whisk together the ingredients for the dredge-batter until smooth. Add the chicken pieces and toss to ensure they are fully coated.
Crumb Coating
Using one hand, pick up a piece of chicken allowing excess batter to drip off. Lay it down in panko breadcrumbs using the other clean hand to cover and press the breadcrumbs onto the chicken before placing it on a rack.
Baking Chicken
Spray the rack with oil before placing the crumb-coated chicken on it. Bake in the oven for approximately 12 minutes until cooked through and crispy.
Warming Tortillas
Separate taco-size soft tortillas into two stacks and wrap them in foil. Place them in the oven alongside the chicken to warm for the duration of the baking time.
FAQ
Can I use chicken breasts instead of tenderloins?
Yes, you can use chicken breasts; just cut them into similar-sized strips for even cooking.
What can I substitute for panko breadcrumbs?
You can use regular breadcrumbs, although they may not provide the same crunch. Crushing cornflakes or crackers can also be an option.
How do I spice up the taco filling?
You can add your choice of toppings such as salsa, cheese, or pickled onions. Spicy jalapeños will also add heat.
Can I prepare the dredge in advance?
Yes, you can make the dredge in advance and store it in the refrigerator for a day or two.
Is the cayenne pepper necessary for the taco seasoning?
The cayenne pepper is optional. You can adjust the heat level according to your preference.
Conclusion
In summary, these crunchy taco chicken fingers offer a delightful combination of textures and flavors, making them an ideal option for a quick and tasty meal. The spices and panko breadcrumbs create a savory crust that pairs perfectly with soft tortillas and fresh toppings. Enjoy experimenting with various options to suit your taste!
Spicy Chicken Wraps
Combine the crispy chicken fingers with spicy chipotle sauce and shredded lettuce in a wrap for an extra kick.
Chicken Nachos
Layer baked tortilla chips with shredded chicken fingers, cheese, jalapeños, and guacamole for a delicious nacho platter.
Chicken Salad Tacos
Mix chopped chicken fingers with a creamy ranch dressing and diced tomatoes, then serve in taco shells for a refreshing salad dish.
Buffalo Chicken Sliders
Toss chicken fingers in buffalo sauce and serve on slider buns with blue cheese dressing and celery sticks.
Mango Avocado Salad
Serve chicken fingers over a bed of mixed greens, topped with diced mango, avocado, and a light lime vinaigrette for a tropical twist.
