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1 and 1/2-2 pounds chicken cutlets, cut into small pieces
1 cup Chef Jeff Panko Crumbs
3 teaspoons taco seasoning
1/4 cup Gefen Mayonnaise
2 tablespoons hot sauce
1/4 cup Gefen Mayonnaise
2 tablespoons hot sauce
2 teaspoons sugar
1 teaspoon lemon juice
Preheat oven to 425 degrees Fahrenheit. Grease a 9×13-inch pan with nonstick cooking spray.
In a shallow bowl, combine panko crumbs and taco seasoning.
In a second shallow bowl, combine mayonnaise and hot sauce. Dredge chicken first in mayo mixture, then coat in crumbs. Place in prepared pan.
Spray the top of the chicken well with nonstick cooking spray and bake for 12 minutes, uncovered. After 12 minutes, take out of oven, turn over each piece, spray with nonstick cooking spray again and bake for another 12 minutes
Prepare the dipping sauce. In a small bowl, whisk together all ingredients and serve alongside chicken fingers.
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taco chicken fingers hi,
what’s taco seasoning?
Taco seasoning can be found in the spice aisle. I personally have a recipe for the seasoning in my taco salad recipe on the site. You can find it here. https://www.kosher.com/recipe/taco-salad-465
alternative to mayo? Is there any alternative I can use for mayo?
HI Elana.
If you want a sub for mayo for the chicken, you can spray with oil to get the crumbs to adhere.
Maybe pareve sour cream for the mayo in the dip?
This was really delicious. I used an egg instead of mayo. to dip the chicken in. Also used thin cutlets and cooked 7 minutes a side
Amazing.