Crispy Oven Fried Mexican Chicken Recipes

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

CRISPY OVEN FRIED MEXICAN CHICKEN

Steps:

• In a shallow non-aluminum pan combine vegetable juice and hot sauce.
• Add chicken and let marinade in refrigerator for 3 hours turning frequently.
• Drain chicken and discard marinade.
• Preheat oven to 375 deg. F.
• Spray a large cookie sheet with non stick cooking spray.
• In a large zip bag combine remaining ingredients.
• Add the chicken and shake to coat.
• Remove from bag and place on cookie sheet.
• Sprinkle and remaining crumbs on chicken.
• Bake one hour until tender.

CRISPY OVEN-FRIED M-80 CHICKEN WINGS

Steps:

• For the chicken: Put the chicken in a large mixing bowl. Sprinkle the baking powder and salt over the wings and toss until the wings are coated.
• Fit a sheet pan with a wire rack and spray with nonstick cooking spray. Arrange the wings in a single layer on the rack. Leave uncovered in the fridge overnight. (This ensures super crispy skin.)
• Preheat the oven to 425 degrees F.
• Set a rack in a lower-middle position in the oven. Bake the wings until golden brown and crispy, rotating halfway through cooking, 45 to 50 minutes.
• For the sauce: In a large bowl, whisk together the honey, sambal, soy sauce, vinegar and butter. Stir in the giardiniera. Adjust the seasoning to taste.
• Toss the hot wings with the M-80 Sauce until evenly coated. Spread out on a long dish, so there is not a lot of overlap. Top with the poppy seeds!

EASY MEXICAN FRIED CHICKEN

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.

CRISPY OVEN FRIED MEXICAN CHICKEN

Steps:

• In large shallow pan (not aluminum) combine veggie juice and hot sauce.
• Add chicken and and refrigerate 3 hours to marinate, turning the chicken frequently.
• Drain chicken, discard marinade and preheat oven to 375 °F.
• Spray baking sheet with non-stick cooking spray.
• In a large plastic bag, combine corn flake crumbs and all the spices.
• Place chicken in bag and shake.
• Sprinkle any remaining crumbs over chicken.
• Bake until chicken is tender and crisp [chicken parts about 1 hour (whole) and chicken breasts about 35 minutes (boneless)].