Crunchy chicken taco fingers (baked!)

Step 1

Toss panko with seasoning, oil spray, bake 7 min at 200°C/400°F (180°C fan). Coat fingers in dredge then crumb, spray generously, bake 12 minutes on rack. Use for tacos - or munch dipped in Avocado Sauce!

Step 2

Preheat the oven to 200°C/400°F (180°C fan-forced).

Step 3

Mix and spray - Mix the panko and Taco Seasoning in a bowl. Pour onto a tray, spray with oil, spread out, then spray again (from height, directly down, so the panko doesn't blow off).

Step 4

Bake for 7 minutes, mixing once, until golden brown. Scrape into a 20cm/8" pan (or similar, ease for crumbing multiple pieces).

Step 5

Rack - Put a rack on the used tray and spray the rack with oil (Note 6).

Step 6

Dredge batter - Whisk the Dredge ingredients in a bowl until lump free (it will seem too thick at first, trust, it will thin to maple syrup constancy). Add all the chicken, toss to coat.

Step 7

Crumb - Pick up a piece of chicken with one hand, let the excess batter drip off. Lay it down in the crumbs. Repeat with 2 - 3 more pieces. With your clean hand, cover with breadcrumbs, press to adhere, lay on rack. Repeat with remaining chicken.

Step 8

Warm tortillas - Separate tortillas into 2 stacks, wrap with foil.

Step 9

Bake - Spray generously with oil. Put in the oven with the wrapped tortillas. Bake for 12 minutes - thin strips cook fast! (Note 7).

Step 10

Serve - Serve, stuffed in tortillas with fixings of choice. My assembly order: take a warm tortilla, pile in a generous amount of Taco Slaw. Top with 2 avocado slices, crunchy chicken finger, drizzle with sriracha, sprinkle with coriander. BITE!