Taco Flavored Oven Fried Chicken Recipes

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.

Steps:

• In a shallow bowl, combine the first six ingredients. In another shallow bowl, combine the flour, taco seasoning, salt and pepper. Dip chicken in milk mixture, then roll in flour mixture. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear.

Steps:

• In two (doubled) brown paper lunch sacks, combine dry ingredients (first seven or *eight including the red pepper flakes); shake well to mix.
• In shallow bowl, beat eggs, milk and hot sauce.
• Dip chicken pieces in egg mixture, let excess drip off, then shake in bag of dry ingredients to coat.
• Set on plate or sheet as you go.
• Then after all are coated, shake each piece again in the flour mixture.
• Place bone sides down onto greased, foiled-lined shallow baking pan or sheet.
• Spray the chicken with butter-flavored vegetable spray after coating with flour mixture just before putting in the oven. Then bake for 15 minutes so it can "set", then baste each piece well with melted butter.
• Bake, uncovered, at 350ºF for a total of 55-60 minutes or until done and juices run clear.
• (When I did leg-thigh quarters, they took exactly 59 minutes).
• If pieces are small, they will take less time, of course, so check.
• Don't over bake it.
• Now kick back, have a beer, relax and don't worry about it!
• It doesn't stick or even need to be turned! (Don't turn it BTW).
• Prepare the rest of your sides and...ENJOY!

Steps:

• Put chicken breasts in large ziplock bag.
• Pour buttermilk over chicken in bag.
• Add one tablespoon of the taco seasoning to buttermilk/chicken.
• Marinate for at least 2 hours (you could probably skip this but I find that buttermilk tenderizes chicken) Mix breadcrumbs, flour, remaining taco seasoning, salt and pepper.
• Pour some of crumbs on a pie plate.
• Lift buttermilk coated chicken breasts out of bag and roll in crumbs.
• Or, you could do the shake and bake method.
• Spray pan with cooking spray.
• If you have a rack you can set on the pan, spray that.
• Set chicken pieces on rack on in pan.
• You could also use a broiler pan.
• Optional: Spray chicken pieces with butter flavored Pam if you have some around.
• Bake chicken pieces at 375 for about 35 to 40 minutes.

Steps:

• In a large resealable plastic bag, combine the taco seasoning, oil, vinegar and 1 teaspoon hot pepper sauce; add chicken. Seal bag and turn to coat., Grill chicken, covered, over medium heat for 15-20 minutes or until juices run clear, turning occasionally. , In a small bowl, combine ranch dressing and remaining hot pepper sauce. Serve with chicken.

Steps:

• Whisk buttermilk, mustard, garlic and hot sauce in a bowl until well blended. Place chicken in a heavy-duty zip-loc bag, add the buttermilk mixture and smush it around to coat the chicken well. Refrigerate for at least 30 minutes or up to 8 hours.
• Preheat oven to 425°. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
• Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper, then add to a large paper or plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time to the bag and shake to coat. shake off excess flour and place the chicken on the prepared rack. Discard leftover flour mixture and marinade. Spray the chicken pieces with cooking spray.
• Bake the chicken until golden brown and no longer pink in the center, about 45 minutes.

Steps:

• Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
• Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
• Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
• Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a small bowl, combine salt, pepper, paprika, cumin, and onion powder.
• Slice chicken breasts in half laterally to form 10 thin cutlets.
• Place the chicken cutlets between 2 sheets of plastic wrap and pound out to ¼-inch (6-mm) thick.
• Season the chicken with spice mix.
• Place the flour, eggs, and bread crumbs in 3 separate shallow dishes. Dredge each cutlet in the flour, then dip in the egg, bread crumbs, back in the egg, and in the bread crumbs once more.
• Place the chicken breasts around the border of a baking sheet, so half of each cutlet drapes over the side of the pan.
• Place a smaller baking sheet wrapped with plastic wrap in the middle of the larger pan.
• Fold the draped halves of the chicken over the smaller pan.
• Freeze for 8 hours or overnight.
• Heat the oil in a large pot until it reaches 375°F (190°C).
• Fry the chicken taco shells, 2 at a time, for 5 minutes, or until golden brown.
• Drain the chicken tacos on a wire rack set over a baking sheet.
• Fill the chicken tacos with lettuce, guacamole, and pico de gallo, and cheddar cheese.
• Garnish with cilantro and sour cream.
• Enjoy!

Steps:

• In a resealable plastic bag combine the chicken, buttermilk and 1 packet of taco seasoning. Seal and shake to mix together. Refrigerate and let marinate overnight.
• In a large skillet, heat the olive oil over medium low heat. Mix flour and the other packet of taco seasoning in a shallow dish or plate. Remove chicken from refrigerator and remove chicken from marinade. Discard marinade.
• Coat chicken with flour mixture and fry in skillet until cooked through and juices run clear, 15 to 20 minutes.

Steps:

• Seasoned Flour Coating:.
• In a container, combine 2 cups all-purpose flour with 4 1/2 teaspoons ground black pepper and 1 1/2 teaspoons salt. Makes 2 cups.
• NOTE: Texture is as important as flavor in my dishes-especially when it comes to tacos. My coating mixtures can be mixed and matched with various meats and vegetables before frying or sautéing, adding both flavor and crunch. They keep for 3 months tightly covered and are great to have on hand when you are short on ideas for dinner. Use as directed in the recipes that call for them, or swap them out. Then add gravy, a ribbon of flavored mayonnaise, or a drizzle of a simple sauce, and you have created your own masterpiece!
• Jalapeño-Lime Mayonnaise:.
• Makes 2 1/4 cups.
• Blending mayonnaise with hot chiles is a great way to soften the chiles' flavor. Here are three variations on this pairing with distinctive results. I specify a blender for one and a food processor for the others, depending on how much texture I want. If I am going to squeeze the mayo through a bottle, then I want it as smooth as possible, but if I am going to spread it or spoon it on, I might want some little pieces. This is up to you.
• Place the mayonnaise, lime juice, jalapeño, and salt in a blender and puree. Taste and adjust the seasonings as desired. Refrigerate in an airtight container for up to 1 week.
• Taco Recipe:.
• Place three medium bowls on your work surface. In the first bowl, whisk together the egg with the milk. Add the chicken pieces and stir to coat. Cover and refrigerate until ready to use. You can do this the night before.
• Place the seasoned flour in the second bowl. In the third bowl, toss the lettuce with the tomatoes.
• Heat 1 1/2 inches of oil in a Dutch oven or deep, heavy pot over high heat until it is 350 degrees F.
• Heat the oven to 200 degrees F. Line a baking sheet with paper towels.
• Remove a few pieces of chicken from the milk, dredge in the flour, and shake off the excess. Gently place in the hot oil. Cook until light brown, crispy, and cooked through, 6 to 8 minutes, turning as needed. Transfer to the paper towel-lined baking sheet to drain. Keep warm in the oven while you fry the remaining chicken. Allow the oil to return to 350 degrees F between batches.
• Set a dry skillet over medium-high heat. Add a tortilla and heat on both sides for a minute or two, until a few dark spots appear. Remove to a plate. Place 2 chicken tenders in the center of the tortilla, top with 1 tablespoon of the mayonnaise and some of the lettuce and tomato, and fold. Repeat with the remaining tortillas.
• Buy the book here:.
• https://www.amazon.com/Turnip-Greens-Tortillas-Mexican-Southern/dp/0544618823.