Crunchy chicken taco fingers (baked!)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 95.

	this recipe	typical
fat	6%	1%
protein add	100%	100%
salt	1%	0%
aromatics	1%	1%
vegetables and beans	40%	0%

Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

500 g	500g/ 1 lb chicken tenderloins (, cut in half lengthways into 16 x 1.5-2cm / 0.6-0.8" strips (or breast, Note 1))
243 g	2 1/4 cups panko breadcrumbs ((Note 2))
	Olive oil spray
4 g	2 tsp cumin powder
5 g	2 tsp paprika ((regular or sweet, not hot or smoked))
3 g	1 tsp garlic powder ((sub onion powder))
3 g	1 tsp onion powder ((sub garlic powder))
1 g	1 tsp dried oregano
1 g	1/4 tsp cayenne pepper ((optional))
6 g	1 tsp cooking salt / kosher salt ((halve for table salt))
100 g	2 large eggs
22 g	3 tbsp flour (, plain / all-purpose)
28 g	2 tbsp mayonnaise (or 1 tbsp extra virgin olive oil)
	Pinch of salt
350 g	12 - 16 taco-size soft tortillas ((Note 4))
	1 batch Taco Slaw
200 g	1 large avocado (, sliced)
	Sriracha (, for drizzling (Note 5))
12 g	2 tbsp roughly chopped coriander/cilantro leaves

Method: 10 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“We are OBSESSED! These are a huge hit for the whole family. Your taco slaw is so good I could eat it for breakfast. I don’t know how I stumbled across your blog but everything I’ve tried from you is top notch and I keep coming back. Thanks, Nagi! Quick q” — a cook, 5★

“This is the second time we have had these. My family all love it. The crumb is super crunchy and I had soft and hard tacos so the kids could pick which they liked. I had 600g of tenderloins and that worked fine, still had enough crumbs without changing the rec” — a cook, 5★