Best 9 Good Oven Fried Taco Chicken Recipes

BAKED TACO CHICKEN

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.

THE BEST CHICKEN TACOS EVER

Steps:

• In a large zipper-topped plastic baggie or in shallow dish, add the chicken, all of the spices, lime juice, and oil. Close the bag and use your hands to mix everything together. If you are using a shallow dish, use tongs to work the spices evenly into the chicken. You can let this rest for up to a half-hour or work with it right away. I like to let it rest a minute to increase the flavor.
• Heat a large skillet over medium to medium-high heat. When the skillet is hot, add the chicken. Cook for 12 to 14 minutes, turning once, until the chicken is cooked through. Remove the chicken from the pan and let it rest for 10 minutes. If you have an extra-large chicken thigh, you'll need to cook them longer, so turn down the heat to medium and cook them until no longer pink (could take up to 25 minutes or 12 minutes per side).
• While the chicken cooks, stir together the chicken taco topping by placing the chopped onion, cilantro, jalapeño, and the juice of one lime in a small bowl. Add salt and pepper, and stir to combine.
• While the chicken rests, wipe your skillet clean with a warm rag or paper towels, and place the skillet back on the heat over medium-high to high heat. Place two tortillas (still stacked together) on the skillet and cook until the underside starts to char. Flip over and cook the other side (so the middle of each tortilla won't be cooked against the skillet but it will get warm all the way though). Repeat with remaining tortillas.
• Chop the rested chicken into bite-sized pieces.
• To serve, place 1/8 of the chopped chicken in each set of tortillas (still two stacked together) and top with 1/8 of your onion mixture. Serve each taco with a wedge of lime to squeeze over the taco just before serving.

MY BROTHER'S CHICKEN TACOS

Steps:

• *Be careful frying with hot oil!*Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside. Have all other ingredients---grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce---ready. Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand. TO FRY To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco---one side down---in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan. As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve---the cheese will melt as it sits in the warm taco. To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You'll need to slightly open up the tops of the tacos to get all the garnishes in there. Tacos will be hot for a minute or two after frying, so don't rush into eating! They'll stay nice and warm for a little while after frying.

OVEN-FRIED CHICKEN

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
• Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

TACO FLAVORED OVEN FRIED CHICKEN

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.

SOUTHERN-FRIED CHICKEN TACOS

Steps:

• Heat oven to 200C/180C fan/ gas 6. Put the chicken on a baking sheet and cook for 15 mins or until piping hot in the centre. Meanwhile, stir half the chives into the soured cream and season to taste.
• Warm the tortillas in the microwave on high for about 1 min. Slice each chicken piece in half diagonally. Serve the warm tortillas topped with the chicken, lettuce wedges, a dollop of soured cream, the spring onions and a generous glug of buffalo sauce. Scatter over the remaining chives to serve.

EASY OVEN-BAKED CHICKEN TACOS

Steps:

• Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
• In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
• To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.

OVEN FRIED CHICKEN II

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!

OVEN-FRIED CHICKEN WITH TABASCO-GARLIC MARINADE

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.