Easy Mexican Fried Chicken

Easy Mexican Fried Chicken

17 Reviews 1 Pic
Barbara Edwards
Recipe by  Barbara Edwards

“Great with Mexican rice and fried beans with cheese melted on top, if desired! Sort of 'On-The-Border Southern Fried Chicken'.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. 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.
  3. Coat chicken with flour mixture and fry in skillet until cooked through and juices run clear, 15 to 20 minutes.

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Reviews (17)

Rate This Recipe
B. Matkowsky
22

B. Matkowsky

Beat a couple of eggs in a bowl. After you coat the chicken with flour dip it in the eggs and then back in the flour. This should help hold the crust on better.

OUIJA123
13

OUIJA123

This recipe disappointed me. I was having a Mexican Fiesta, and wanted to make fried chicken for those who didn't eat Mexican. I wanted to make a dish that had a Mexican Flare, but this wasn't it. The chicken cooked up very dark, looking like it was burnt. Maybe, you should only use one package of taco seasoning mix. The chicken was very, very bland, and messy. It was too much mess for ordinary tasting chicken. It wasn't worth the trouble. I will not try this again, not in this fashion.

MIKENDAIR
10

MIKENDAIR

I followed this recipee exactly and found it messy. The coating wouldn't stick and there didn't seem to be enough oil to fry it. The coating was crunchy and flavorful, but it would have been nice to have it on the chicken and not stuck to the bottom of the pan. I really did't care for this one. Sorry!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 548 cal
  • 27%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 59.5 g
  • 19%
  • Protein
  • 40.2 g
  • 80%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 1629 mg
  • 65%

Based on a 2,000 calorie diet

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