Crunchy Chicken Taco Fingers
Golden crispy chicken fingers coated in crunchy tortilla crumbs with bold taco seasoning, perfect for parties or family dinners with tasty dips and Tex-Mex flavors.
Equipment
- 1 oven or air fryer or deep skillet depending on cooking method
- 2 mixing bowl one for egg wash, one for coating mixture
- 1 baking sheet if baking
- 1 deep skillet if frying
- 1 air fryer optional, if air frying
Ingredients
- 1.5 lb chicken breast tenders or chicken breasts cut into strips
- 1 cup crushed tortilla chips plain or nacho-flavored
- 0.5 cup panko breadcrumbs
- 1 packet 2 tablespoons taco seasoning
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- cooking spray or vegetable oil for baking or frying
- Ranch dressing optional, for serving
- Chipotle mayo optional, for serving
- Salsa or pico de gallo optional, for serving
- Shredded lettuce optional, for serving
- Lime wedges optional, for serving
Instructions
- Pat chicken strips dry with paper towels.
- Whisk eggs and milk together in a shallow bowl.
- In another bowl, combine crushed tortilla chips, panko breadcrumbs, taco seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Dip each chicken strip into the egg mixture, then press firmly into the tortilla crumb mixture ensuring full coverage.
- Choose a cooking method: For oven, preheat to 425°F, line baking sheet with parchment, lightly spray with oil, arrange chicken strips, spray tops with cooking spray, bake 18–22 minutes flipping halfway.
- For air fryer, preheat to 400°F, arrange chicken fingers in single layer, air fry 10–12 minutes flipping halfway.
- For frying, heat oil to 350°F in a deep skillet, fry chicken fingers in batches 3–4 minutes per side until golden and crispy, drain on paper towels.
- Serve hot with optional ranch, chipotle mayo, salsa, shredded lettuce, and lime wedges.
Notes
- For extra crunch, use finely crushed tortilla chips and press firmly on chicken.
- Add cayenne pepper or chili powder for a spicy version.
- Mix ¼ cup grated Parmesan or cheddar cheese into coating for cheesy flavor.
- Bread chicken ahead and refrigerate up to 8 hours before cooking.