Crunchy Baked Chicken Taco Fingers – A Crispy, Flavor-Packed Delight

If you're craving crispy, crunchy chicken with a delicious taco twist, these baked chicken taco fingers are the perfect solution! Coated in a flavorful blend of taco spices and golden breadcrumbs, these baked chicken strips offer the same satisfying crunch as fried versions—without the extra oil. Whether you're making a fun appetizer, a kid-friendly meal, or a crowd-pleasing snack, this recipe delivers big on taste and texture.

---

Ingredients for Crunchy Baked Chicken Taco Fingers

For the Chicken Strips:

• 500g (1 lb) chicken breast, cut into strips
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit for 5 minutes)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin

For the Crunchy Coating:

• 1 cup panko breadcrumbs
• 1/2 cup crushed cornflakes
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1 teaspoon taco seasoning
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

For the Egg Wash:

• 2 eggs
• 1 tablespoon milk

For the Dipping Sauce:

• 1/2 cup sour cream
• 1/4 cup salsa
• 1 tablespoon lime juice
• 1 teaspoon chopped fresh cilantro

---

Step-by-Step Instructions

1. Prepare the Chicken

1. Cut chicken breast into even 1-inch-wide strips for uniform cooking.
2. In a bowl, mix buttermilk, salt, garlic powder, smoked paprika, and cumin.
3. Add chicken strips, ensuring they’re well coated. Cover and refrigerate for at least 30 minutes (or overnight) to enhance tenderness.

2. Preheat and Set Up Breading Station

1. Preheat oven to 200°C (400°F).
2. Line a baking sheet with parchment paper and lightly grease with cooking spray.
3. Set up three bowls:
   • Bowl 1: Beat eggs with 1 tbsp milk.
   • Bowl 2: Mix panko, crushed cornflakes, taco seasoning, onion powder, chili powder, salt, and pepper.
   • Bowl 3: Reserved buttermilk-marinated chicken.

3. Coat the Chicken Strips

1. Remove chicken from buttermilk and let excess liquid drip off.
2. Dip each strip into the egg wash.
3. Press into the breadcrumb mixture, ensuring an even and crispy coating.

4. Bake the Chicken Strips

1. Arrange coated chicken on the prepared baking sheet.
2. Lightly spray with cooking oil for extra crispiness.
3. Bake for 18-22 minutes, flipping halfway through, until golden and crispy.

5. Make the Dipping Sauce

1. In a small bowl, mix sour cream, salsa, lime juice, and chopped cilantro.
2. Stir well and chill before serving.

6. Serve and Enjoy!

• Plate the crispy chicken taco fingers.
• Serve with the zesty dipping sauce on the side.

---

Tips for Extra Crunchy Chicken Fingers

1. Use Panko and Cornflakes

A blend of panko and crushed cornflakes creates an ultra-crispy, textured coating.

2. Spray with Oil Before Baking

A light mist of oil before baking helps the coating crisp up like deep-fried chicken.

3. Bake on a Wire Rack

Placing chicken strips on a wire rack over the baking sheet allows hot air to circulate, making both sides crispy.

4. Don't Skip the Marinade

Soaking chicken in buttermilk tenderizes the meat and helps the coating stick.

---

Flavor Variations

1. Spicy Buffalo Chicken Fingers

• Add ½ teaspoon cayenne pepper to the breading mix.
• Toss baked chicken strips in buffalo sauce before serving.

2. Cheese-Crusted Chicken Taco Fingers

• Mix ¼ cup grated Parmesan into the breading for extra cheesy crispiness.

3. BBQ Chicken Fingers

• Swap taco seasoning for BBQ spice blend and serve with a smoky BBQ dipping sauce.

4. Gluten-Free Option

• Use gluten-free panko breadcrumbs and cornflakes for a gluten-free version.