Jari taco ayam renyah (dipanggang!)

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

Recipe video above. Fun and delicious! Tacos stuffed with crunchy chicken fingers coated in a Mexican seasoned crumb. Wouldn't discourage skipping the tacos and just munching on the chicken sticks. :) See notes for dipping sauce suggestions!Handful of my "great golden baked crumbed things&q

📊 Sedang ⭐ 5.0 (33) 👁️ 21 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

12 porsi

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

Langkah-langkah

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!
Preheat the oven to 200°C/400°F (180°C fan-forced).
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).
Bake for 7 minutes, mixing once, until golden brown. Scrape into a 20cm/8" pan (or similar, ease for crumbing multiple pieces).
Rack - Put a rack on the used tray and spray the rack with oil (Note 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.
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.
Warm tortillas - Separate tortillas into 2 stacks, wrap with foil.
Bake - Spray generously with oil. Put in the oven with the wrapped tortillas. Bake for 12 minutes - thin strips cook fast! (Note 7).
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!