Baked Taco Chicken Fingers Recipes
TACO NIGHT CHICKEN FINGERS
Taco seasoning mix isn't just for tacos, it's also terrific in the coating for these awesome chicken fingers made with Bisquick®. Cool it down with two creamy dipping sauces.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380, Carbohydrate 22 g, Cholesterol 140 mg, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 4 g, TransFat 1 g
BAKED TACO CHICKEN
a batch of this lip-smacking chicken will spice up your next supper. The mildly seasoned chicken pieces could be pan-fried or deep-fried, but we like oven baking the best because it cuts down on fat.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. , Place bone side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 55-60 minutes or until juices run clear.
Nutrition Facts : Calories 185 calories, Fat 8g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 423mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein.
BAKED TACO CHICKEN FINGERS
Make and share this Baked Taco Chicken Fingers recipe from Food.com.
Provided by McCormick Kitchens
Categories High Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 158.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 72.6, Sodium 490.4, Carbohydrate 6.9, Fiber 1.2, Sugar 0.9, Protein 24.6
CHICKEN FINGER TACOS FOR TWO
"Using chicken fingers in this recipe makes for the perfect size taco and also cuts down on prep time," writes Kathy Williams of Layton, Utah. "I like to pair it with Spanish rice and refried beans for a complete meal for two!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip chicken in egg, then roll in bread crumb mixture., In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until juices run clear. Serve on tortillas with cheese and optional ingredients if desired.
Nutrition Facts : Calories 403 calories, Fat 17g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 775mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
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