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.
OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
- Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g
TACO FLAVORED OVEN FRIED CHICKEN
This is a modified, lower fat version of the recipe that made the finals in this year's Pillsbury Bake-off.
Provided by Claire312
Categories Chicken Breast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
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.
OVEN-FRIED CHICKEN WITH TABASCO-GARLIC MARINADE
The chicken is oven-fried, removing stove-top heat and mess from a steamy August kitchen while still producing an extra-crunchy crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Mix eggs, Tabasco, onion, and garlic in a large bowl. Add chicken, and toss to coat well. Cover, and refrigerate for at least 1 hour (or up to 8 hours).
- Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade, and roll each piece in flour mixture, shaking off excess.
- Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil, and bake, brushing tops every 10 minutes, until chicken is dark golden brown, 30 to 40 minutes more.
- Transfer chicken to a wire rack, and let cool slightly. Serve immediately, or let cool to room temperature.
LIGHTER CHICKEN TACOS
The same tasty Mexican dish with half the fat of standard tacos. Pile on the chicken, salsa and guacamole, and build yourself a delicious dinner
Provided by Angela Nilsen
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 21
Steps:
- Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
- Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool - put the pepper in a bowl and cover with cling film so that it's easier to skin later.
- For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
- Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked - there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn't too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
- When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
- Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.
Nutrition Facts : Calories 477 calories, Fat 24.1 grams fat, SaturatedFat 5.4 grams saturated fat, Carbohydrate 26.2 grams carbohydrates, Sugar 9.1 grams sugar, Fiber 9.5 grams fiber, Protein 34.1 grams protein, Sodium 0.6 milligram of sodium
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- In a mixing bowl or liquid measuring cup whisk together olive oil, lime juice, garlic, chili powder, cumin, coriander, cayenne pepper, salt and pepper.
- Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken. Add cilantro then seal bag while pressing out excess air.
- Rub marinade over chicken well. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
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