Pat chicken strips dry with paper towels and set aside.

Whisk eggs with milk in a shallow bowl.

In another shallow bowl, combine crushed tortilla chips, panko breadcrumbs, taco seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Dip each chicken strip into the egg mixture, then press into the crumb coating until fully covered.

For oven method: preheat oven to 425°F. Line a baking sheet with parchment and lightly spray with oil. Arrange coated strips in a single layer, spray tops lightly, and bake for 18–22 minutes flipping halfway until golden and cooked through.

For air fryer method: preheat air fryer to 400°F. Arrange chicken strips in a single layer (in batches if needed) and air fry for 10–12 minutes, flipping halfway, until crispy and cooked.

For frying method: heat oil to 350°F in a deep skillet. Fry chicken fingers in batches for 3–4 minutes per side until golden and crispy. Drain on paper towels.

Serve hot with optional dipping sauces, shredded lettuce, and lime wedges.