a batch of this lip-smacking chicken will spice up your next supper. The mildly seasoned chicken pieces could be pan-fried or deep-fried, but we like oven baking the best because it cuts down on fat.
- 1 cup all-purpose flour
- 2 envelopes taco seasoning
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons milk
- 2 broiler/fryer chickens (3 to 4 pounds each), cut up
- 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 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 55-60 minutes or until juices run clear. Yield: 12 servings.
Originally published as Baked Taco Chicken in Taste of Home April/May 2005, p37
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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