Taco Chicken Fingers Recipes

TACO NIGHT CHICKEN FINGERS

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.

BAKED TACO CHICKEN FINGERS

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.

BAKED TACO CHICKEN FINGERS

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.

EASY CHICKEN TACOS

Steps:

• In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

DORITO CHICKEN TACO FINGERS

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.