Featured

Mama's Puerto Rican Chicken Recipe

Mama's Puerto Rican Chicken Recipe
Mama's Puerto Rican Chicken Recipe photo by Taste of Home
Publisher Photo

Mama's Puerto Rican Chicken Recipe

Be the first to add a review
Publisher Photo
My mom has a vast repertoire of recipes, and this extra crispy, spiced-up chicken is the best one of the bunch. We love it served with a side of traditional red beans and rice. —Edwin Robles, Milwaukee, Wisconsin
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 1 broiler/fryer chicken (about 4 pounds), cut up
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon coarsely ground pepper, divided
  • 1 cup dry bread crumbs
  • 3/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/4 cup canola oil
  • 1/4 cup butter

Directions

Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.
In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes. Yield: 6-8 servings.
Originally published as Mama's Puerto Rican Chicken in Taste of Home April/May 2018

Nutritional Facts

1 serving: 421 calories, 20g fat (6g saturated fat), 152mg cholesterol, 507mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 38g protein.

Popular Videos

  • 1 broiler/fryer chicken (about 4 pounds), cut up
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon coarsely ground pepper, divided
  • 1 cup dry bread crumbs
  • 3/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/4 cup canola oil
  • 1/4 cup butter
  1. Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.
  2. In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes. Yield: 6-8 servings.
Originally published as Mama's Puerto Rican Chicken in Taste of Home April/May 2018

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMama's Puerto Rican Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review

Similar Recipes

More from Taste of Home