Mexican Pan Fried Chicken Recipes

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.

MEXICAN PAN FRIED CHICKEN

Steps:

• Pour buttermilk into shallow dish. Combine cornmeal, chili powder, and salt in separate shallow dish. Place chicken in buttermilk and turn to coat. Place chicken in cornmeal mixture and turn to coat.
• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2 chicken breasts; sauté until cooked through, about 3 minutes per side. Transfer chicken to plate; tent with foil. Repeat with remaining oil and chicken.
• Serve with Salsa Verde (or your favorite salsa) spooned on top of the chicken.

ITALIAN PAN-FRIED CHICKEN

Steps:

• Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.

MEXICAN FRIED CHICKEN

Steps:

• In a bowl combine sour cream, milk, chili peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper.
• Place chicken pieces in a bag and set in a shallow dish.
• Pour sour cream mixture over chicken, seal bag.
• Refrigerate overnight, turn bag occasionally.
• Place flour in a shallow dish.
• Remove chicken from sour cream mixture shaking off excess.
• Discard remaining sour cream mixture.
• Add chicken pieces to flour mixture, a few at a time, turning to coat.
• Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch.
• Heat over medium high heat until hot (350F) Reduce heat.
• Carefully add chicken to the skillet. Cook uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170 F for breast, 180F for thighs and drumsticks), turning occasionally to brown evenly.
• Drain on paper towel.