Baked Taco Chicken Recipe
- 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
- 1. 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.
- 2. 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.
1 each: 185 calories, 8g fat (2g saturated fat), 80mg cholesterol, 423mg sodium, 11g carbohydrate (trace sugars, trace fiber), 16g protein
Reviews for Baked Taco Chicken
"This was delicious; well seasoned, crispy on the outside and moist on the inside. I would definitely make again."
"Very good...make once a week....."
"This is the best chicken i have ever made. I made it for my grandparents and they loved it. If you double coat it the chicken becomes so crispy and mosit."
"This was super good I halved the recipe and used 1/2 cup of bread crumbs and used it like shake and bake. I didn't dredge in milk and egg I just shook my chicken legs in 1 pkg taco seasoning and 1/2 cup seasoned bread crumbs - it turned out awesome! Thanks for the inspiration :)"
"My family loved it!!!! I've made it twice so fare. :)"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.