Southwestern Oven Fried Taco Chicken Food

SOUTHWESTERN FISH TACOS

Steps:

• For sauce, mix mayonnaise, sour cream, cilantro and 2 teaspoons taco seasoning. In another bowl, toss cod with lemon juice and remaining taco seasoning., In a skillet, heat oil over medium-high heat; saute cod just until it begins to flake easily with a fork, 4-6 minutes (fish may break apart as it cooks). Spoon into taco shells; serve with sauce and optional ingredients as desired.

CRISPY TACO WINGS

Steps:

• Preheat oven to 350°. In a shallow bowl, mix flour and taco seasoning. Place melted butter and corn chips in separate shallow bowls. Dip wings in flour mixture to coat both sides; shake off excess. , Dip in butter, then in crumb mixture, patting to help coating adhere., Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 30-40 minutes or until juices run clear.

GOOD OVEN-FRIED TACO CHICKEN!

Steps:

• In two (doubled) brown paper lunch sacks, combine dry ingredients (first seven or *eight including the red pepper flakes); shake well to mix.
• In shallow bowl, beat eggs, milk and hot sauce.
• Dip chicken pieces in egg mixture, let excess drip off, then shake in bag of dry ingredients to coat.
• Set on plate or sheet as you go.
• Then after all are coated, shake each piece again in the flour mixture.
• Place bone sides down onto greased, foiled-lined shallow baking pan or sheet.
• Spray the chicken with butter-flavored vegetable spray after coating with flour mixture just before putting in the oven. Then bake for 15 minutes so it can "set", then baste each piece well with melted butter.
• Bake, uncovered, at 350ºF for a total of 55-60 minutes or until done and juices run clear.
• (When I did leg-thigh quarters, they took exactly 59 minutes).
• If pieces are small, they will take less time, of course, so check.
• Don't over bake it.
• Now kick back, have a beer, relax and don't worry about it!
• It doesn't stick or even need to be turned! (Don't turn it BTW).
• Prepare the rest of your sides and...ENJOY!

SOUTHWESTERN BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees F
• In a small bowl, mix together onion powder, chili powder, smoked paprika and sea salt.
• Place chicken in a baking dish and brush with olive oil. Sprinkled evenly with spice mixture.
• Sprinkle with cheese and top with tomatoes, onion, garlic and jalapeño.
• Bake for 25 minutes, until cooked through.
• Squeeze lime juice over chicken and garnish with chopped cilantro and green onions.

SOUTHWEST EASY OVEN CHICKEN

Steps:

• In a 13 x 9 inch baking pan, combined the broth, beans, salsa, and garlic.
• Add the chicken and mix everything together.
• Bake at 350F for 45 minutes, stirring after the first 20 minutes.

SOUTHWESTERN TACO CHICKEN

Steps:

• Add everything except the rice,cheese, and cilantro to the crock pot and stir it well. Make sure the chicken is covered by the mixture. Cook on the low setting for 8 hours.
• Near the end of the cooking time, cook the rice and set aside.
• After the 8 hours of cooking, remove the lid of the crock pot and stir the mixture with a fork to shred the chicken. By now it should be very tender and should fall apart easily.
• Serve the chicken mixture over rice and top with cheddar and cilantro.

TACO OVEN-FRIED CHICKEN

Steps:

• In a shallow bowl, combine the first six ingredients. In another shallow bowl, combine the flour, taco seasoning, salt and pepper. Dip chicken in milk mixture, then roll in flour mixture. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear.

SOUTHWESTERN CHICKEN

Steps:

• In a small bowl, combine the garlic powder, chili powder, salt and paprika.
• Rub over both sides of chicken breasts.
• In a large skillet, coated with nonstick cooking spray, brown chicken on both sides; drizzle with lime juice.
• Cover and cook for 5-7 minutes or until juices run clear.

SOUTHWESTERN OVEN FRIED CHICKEN

Steps:

• Combine the first 7 ingredients in a small bowl; blend well. Rub the chicken pieces with 3 tablespoons of the spice mix and set aside the remaining mix.
• Place the chicken in a 9x 13 dish and let stand 10 minutes. Pour the buttermilk over the chicken, turning to coat. Cover and marinate 2 hours in the refrigerator, turning occasionally. Remove the chicken from the dish and discard the buttermilk.
• Preheat the oven to 400 degrees.
• Combine the remaining spice mixture, breadcrumbs, and cornmeal in a a dish and stir well. Dredge each chicken piece in the cornmeal mixture. Place on a baking sheet coated with cooking spray.
• Bake 20 minutes 40 minutes (do not turn) or until juices run clear.

SPICY CHICKEN TACOS

Steps:

• Preheat oven to 300 degrees F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
• Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
• Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeno and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
• Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.

SOUTHWESTERN OVEN-FRIED "TACO CHICKEN"

Steps:

• 1. In two (doubled) brown paper lunch sacks, combine dry ingredients (first eight); shake well to mix. In shallow bowl, beat eggs, milk and hot sauce. Dip chicken pieces in egg mixture, let excess drip off, then shake in bag of dry ingredients to coat. Set on large platter or cookie sheet as you go. Then after all are coated, shake each piece again in the flour mixture. Place bone sides down onto greased, foiled-lined shallow baking pan or cookie sheet. Spray the chicken with butter-flavored vegetable spray after coating with flour mixture just before putting in the oven. Then bake for 15 minutes so it can "set", then baste each piece well with melted butter. Bake, uncovered, at 350ºF for a TOTAL of 55-60 minutes or until done and juices run clear. (When I did leg-thigh quarters, they took exactly 59 minutes). If pieces are small, they will take less time, of course, so check. Don't over bake it. It doesn't stick or even need to be turned! (Don't turn it BTW). Prepare the rest of your sides while the chicken bakes, have a beer, relax, and...ENJOY! Just have fun! :D

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

SOUTHWEST CHICKEN BAKE

Steps:

• Heat oven to 375 degrees F.
• Add seasoning mix to chicken in medium bowl; toss to evenly coat.
• Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until evenly browned. Spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa.
• Bake 20 min. Top with cheese; bake 5 min. or until melted. Serve over rice.

RICO RODRIGUEZ' MOM'S CHICKEN TACOS

Steps:

• Place chicken in a Dutch oven; add water to cover. Bring just to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until a thermometer inserted in chicken reads 170°. , Using tongs, remove chicken from pan; reserve 1/2 cup cooking liquid. Cool chicken slightly. Shred when cool enough to handle., In a large saucepan, heat oil over medium heat. Stir in flour until smooth; cook and stir until golden brown, about 2 minutes. Gradually whisk in reserved cooking liquid. Bring to a boil; cook and stir 2 minutes longer., Stir in tomato sauce and seasonings; return to a boil. Stir in shredded chicken; heat through, stirring occasionally. Serve in tortillas with toppings, if desired.