Crunchy Chicken Taco Fingers

Step 1: Preheat the oven to 200°C/400°F (180°C fan-forced).

Step 2: Mix the panko and taco seasoning in a bowl. Pour onto a tray, spray with oil, spread it out, then spray again from above so the panko does not blow off.

Step 3: Bake for 7 minutes, mixing once, until golden brown. Scrape the crumbs into a 20 cm/8 in pan or similar dish so you can crumb several pieces at a time.

Step 4: Place a rack on the used tray and spray the rack with oil.

Step 5: Whisk the dredge ingredients in a bowl until lump-free. The mixture will seem thick at first, then thin to a maple-syrup consistency. Add all the chicken and toss to coat.

Step 6: Pick up a piece of chicken with one hand and let the excess batter drip off. Lay it in the crumbs and repeat with 2–3 more pieces. With your clean hand, cover the chicken with breadcrumbs, press them on to adhere, then place the pieces on the rack. Repeat with the remaining chicken.

Step 7: Separate the tortillas into two stacks and wrap them in foil.

Step 8: Spray the chicken generously with oil. Put it in the oven with the wrapped tortillas and bake for 12 minutes.

Tip: Thin strips cook quickly.

Step 9: Serve the chicken in warm tortillas with your choice of toppings. For the pictured assembly, add a generous amount of Taco Slaw to a warm tortilla, then top with two avocado slices, a chicken finger, a drizzle of sriracha, and a sprinkle of coriander.