Best 7 Taco Chicken Fingers Recipes
In this comprehensive guide, we will delve into the delectable world of taco chicken fingers, tantalizing taste buds with their crispy exteriors and flavorful fillings. Whether you prefer classic recipes or crave bold and innovative creations, this article will equip you with the knowledge and inspiration to prepare mouthwatering taco chicken fingers that will elevate your meals to new heights. From selecting the perfect chicken cut to mastering the art of breading and frying, we'll guide you through each step, ensuring that you create tender, juicy, and perfectly seasoned chicken fingers that are bursting with Mexican-inspired flavors.
Let's cook with our recipes!
TACO NIGHT CHICKEN FINGERS
Taco seasoning mix isn't just for tacos, it's also terrific in the coating for these awesome chicken fingers made with Bisquick®. Cool it down with two creamy dipping sauces.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
- Mix Bisquick mix and taco seasoning in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
- Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
- Meanwhile, in separate small bowls, mix the Creamy Green Chile Dipping Sauce and Salsa Sour Cream Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.
Nutrition Facts : Calories 380, Carbohydrate 22 g, Cholesterol 140 mg, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 4 g, TransFat 1 g
CHICKEN FINGER TACOS FOR TWO
"Using chicken fingers in this recipe makes for the perfect size taco and also cuts down on prep time," writes Kathy Williams of Layton, Utah. "I like to pair it with Spanish rice and refried beans for a complete meal for two!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip chicken in egg, then roll in bread crumb mixture., In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until juices run clear. Serve on tortillas with cheese and optional ingredients if desired.
Nutrition Facts : Calories 403 calories, Fat 17g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 775mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
BAKED TACO CHICKEN FINGERS
Both kids and adults will love these taco-flavoured chicken fingers! Baked, not fried, they're loaded with southwestern flavour, thanks to Club House Taco Seasoning Mix. Make on a single sheet pan for easy clean-up.
Provided by Club House
Categories Entrees,
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F (230°C). Line baking sheet with foil. Spray with no stick cooking spray. Mix Seasoning Mix, cornmeal and flour in shallow dish or plastic bag.
- Moisten chicken with water. Coat each chicken finger with seasoning mixture. Place chicken fingers, 1 inch (2 1/2 cm) apart, on prepared baking sheet. Spray chicken lightly with no stick cooking spray.
- Bake 15 minutes or until chicken is cooked through.
Nutrition Facts : Calories 171 Calories
BAKED TACO CHICKEN FINGERS
Both kids and adults will love these taco-flavored chicken fingers! Baked, not fried, they're loaded with southwestern flavor, thanks to McCormick® Taco Seasoning Mix. Make on a single sheet pan for easy clean-up.
Provided by McCormick
Categories Entrees,
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F. Line baking sheet with foil. Spray with no stick cooking spray. Mix Seasoning Mix, cornmeal and flour in shallow dish or plastic bag.
- Moisten chicken with water. Coat each chicken finger with seasoning mixture. Place chicken fingers, 1-inch apart, on prepared baking sheet. Spray chicken lightly with no stick cooking spray.
- Bake 15 minutes on until chicken is cooked through.
Nutrition Facts : Calories 171 Calories
LIGHTER CHICKEN TACOS
The same tasty Mexican dish with half the fat of standard tacos. Pile on the chicken, salsa and guacamole, and build yourself a delicious dinner
Provided by Angela Nilsen
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 21
Steps:
- Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
- Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool - put the pepper in a bowl and cover with cling film so that it's easier to skin later.
- For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
- Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked - there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn't too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
- When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
- Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.
Nutrition Facts : Calories 477 calories, Fat 24.1 grams fat, SaturatedFat 5.4 grams saturated fat, Carbohydrate 26.2 grams carbohydrates, Sugar 9.1 grams sugar, Fiber 9.5 grams fiber, Protein 34.1 grams protein, Sodium 0.6 milligram of sodium
BAKED TACO CHICKEN FINGERS
Make and share this Baked Taco Chicken Fingers recipe from Food.com.
Provided by McCormick Kitchens
Categories High Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F. Line baking sheet with foil. Spray with no stick cooking spray. Mix Seasoning Mix, cornmeal and flour in shallow dish or plastic bag.
- Moisten chicken with water. Coat each chicken finger with seasoning mixture. Place chicken fingers, 1-inch apart, on prepared baking sheet. Spray chicken lightly with no stick cooking spray.
- Bake 15 minutes on until chicken is cooked through.
Nutrition Facts : Calories 158.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 72.6, Sodium 490.4, Carbohydrate 6.9, Fiber 1.2, Sugar 0.9, Protein 24.6
DORITO CHICKEN TACO FINGERS
My husbands absolute favorite! He asks for them often! I have made this recipe hundreds of times!! You can use this as an appetizer or a main dish.
Provided by MeShell
Categories Chicken Breast
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Spray a baking sheet with no stick cooking spray.
- Cut chicken into 1/2 inch strips.
- Combine mayo, milk in a large bowl.
- Place tortilla chips and taco seasoning in zip lock baggie, crush chips into medium size crumbs.
- Pour chip mix into a medium size bowl.
- Coat chicken strips in mayo mixture, then in the crushed tortilla chips.
- Place on baking sheet, be sure to not overlap.
- Bake until just browned and chicken is cooked through about 10-12 minutes.
- Serve with sour cream and salsa.
Nutrition Facts : Calories 313.5, Fat 4.7, SaturatedFat 1.1, Cholesterol 143.7, Sodium 646.5, Carbohydrate 9.2, Fiber 1.3, Sugar 4.3, Protein 55.5
Tips:
- To ensure crispy chicken fingers, use boneless, skinless chicken breasts that are cut into 1-inch strips. This will help the chicken cook evenly and prevent it from becoming dry.
- To make the breading mixture, combine flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl. For a spicier kick, add a pinch of cayenne pepper.
- To coat the chicken strips, first dip them in the egg mixture, then roll them in the breading mixture. Make sure the chicken is evenly coated.
- Shallow-fry the chicken strips in hot oil until they are golden brown and crispy. Alternatively, you can bake them in a preheated oven at 400°F for 20-25 minutes, flipping them halfway through.
- Serve the chicken fingers with your favorite dipping sauce, such as ranch dressing, ketchup, or barbecue sauce.
Conclusion:
Taco chicken fingers are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your liking. With the right dipping sauce, these chicken fingers are sure to be a hit with everyone.
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