Tacoflavoredovenfriedchicken Recipes

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TACO FLAVORED OVEN FRIED CHICKEN



Taco Flavored Oven Fried Chicken image

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

2 boneless skinless chicken breasts, cut in half for 4 servings
1 cup buttermilk
1 cup breadcrumbs (Progresso Parmesan Flavored)
1/4 cup flour
1 packet taco seasoning mix (I used Old El Paso)
1 teaspoon salt
1/2 teaspoon pepper

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.

OUR FAVORITE FRIED CHICKEN



Our Favorite Fried Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 9h20m

Yield 4 servings

Number Of Ingredients 10

4 cups (1 quart) buttermilk
2 tablespoons dried thyme
2 tablespoons dried oregano
1 tablespoon hot sauce
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
One 3 1/2- to 4-pound chicken, cut into 8 pieces
4 cups all-purpose flour
1 tablespoon sweet paprika
Solid vegetable shortening or vegetable oil, for frying

Steps:

  • Whisk the buttermilk with the thyme, oregano, hot sauce, garlic and 1/4 cup salt in a large nonreactive bowl (see Cook's Note). Add the chicken pieces, turn to coat, cover the bowl and refrigerate overnight.
  • When ready to fry, shake the flour, paprika and 1 tablespoon black pepper in a large, clean plastic or paper bag. Set a large rack over a baking sheet. Drain the chicken in a colander. Shake 2 or 3 pieces at a time in the flour mixture, then shake off any excess and transfer to the rack.
  • Place a large Dutch oven over medium-high heat and add enough shortening to come halfway up the sides. Heat until a deep-frying thermometer inserted in the oil registers 350 degrees F.
  • Working in 2 batches, carefully add the chicken pieces to the Dutch oven. The oil temperature will drop precipitously to about 250 degrees F as you slip in the chicken. Adjust the heat as needed to keep the temperature right around 250 degrees F. The oil should be bubbling gently around all of the chicken. Fry the chicken until it is a deep golden brown, about 20 minutes for white meat and 25 minutes for dark meat. Transfer the chicken to a paper towel-lined platter. Serve immediately or at room temperature.
  • 5.5qt Enameled Cast Iron Dutch Oven available Kohl's

FINALLY, A PERFECT FRIED CHICKEN RECIPE



Finally, A Perfect Fried Chicken Recipe image

Like fried chicken? Like it better cold but hate it when the yummy crust falls off? This is my years-in-the-making recipe that keeps the crust on, even when cold! Great for picnics!!!

Provided by 3BoysMomma

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h10m

Yield 6

Number Of Ingredients 14

6 chicken leg quarters, cut into thighs and drumsticks
3 cups buttermilk
1 cup all-purpose flour
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons seasoned salt
1 ½ teaspoons chicken bouillon granules
¾ teaspoon crumbled dried sage
½ teaspoon ground black pepper
¼ teaspoon ground thyme
1 pinch dried marjoram
2 eggs
½ cup milk
1 cup vegetable oil for frying, or as needed

Steps:

  • Place chicken thighs and drumsticks into a bowl and pour buttermilk over chicken. Stir to coat. Cover and marinate in refrigerator for 3 hours (or up to overnight).
  • Preheat oven to 425 degrees F (220 degrees C).
  • Place flour, onion powder, garlic powder, seasoned salt, chicken bouillon granules, sage, black pepper, thyme, and marjoram into a 1-gallon resealable plastic bag. Close bag and shake to combine flour and seasonings. Whisk eggs and milk in a large bowl.
  • Pour vegetable oil into a cast-iron skillet or an oven-safe glass or metal pan. Heat skillet with oil in the hot oven for 10 minutes.
  • While oil is heating, drain buttermilk from chicken pieces and place each chicken piece into plastic bag of seasoned flour. Seal bag and shake to coat chicken piece with seasoned flour. Dip each coated piece in egg mixture, then return the piece to the bag of flour mixture and shake to coat a second time. Place coated chicken pieces onto a plate to rest for 5 minutes to set coating.
  • Place coated chicken into hot oil in the skillet and bake for 30 minutes. Turn chicken over and bake until no longer pink inside and the coating is golden brown, about 20 more minutes. Place chicken pieces on a rack to drain oil before serving.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 24.8 g, Cholesterol 211.5 mg, Fat 20 g, Fiber 0.9 g, Protein 50.5 g, SaturatedFat 5.5 g, Sodium 698.7 mg, Sugar 7.6 g

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY



The Crispiest Fried Chicken Recipe by Tasty image

We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!

Provided by Tiffany Lo

Categories     Dinner

Time 5h15m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons lemon zest, about 1 lemon
8 bones in chicken pieces, (4 drumsticks and 4 thighs)
6 cups canola oil, for frying
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, plus more to taste
1 cup buttermilk
2 large egg whites
2 tablespoons vodka

Steps:

  • Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
  • Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
  • Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
  • 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
  • Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
  • In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
  • In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
  • Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
  • Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
  • Enjoy!

ITALIAN PAN-FRIED CHICKEN



Italian Pan-Fried Chicken image

I love this recipe for many reasons-but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. - Karen Mahlke, Estero, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 teaspoon pepper
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon minced fresh basil or 1/8 teaspoon dried basil
2 tablespoons olive oil
9 garlic cloves, minced and divided
3/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon chicken base
1/2 cup chardonnay or chicken broth
1 tablespoon heavy whipping cream
1 tablespoon cold butter

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.

Nutrition Facts : Calories 317 calories, Fat 22g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.

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