Recipe By Anonymous
Rating
Published Apr 26th
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 548.1

Great with Mexican rice and fried beans with cheese melted on top, if desired! Sort of ‘On-The-Border Southern Fried Chicken’.

Recipe Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 quart buttermilk
  • 2 (1.25 ounce) packages taco seasoning mix
  • 3 tablespoons olive oil
  • 1 ½ cups all-purpose flour

Cooking Directions

  1. 1 In a resealable plastic bag combine the chicken, buttermilk and 1 packet of taco seasoning. Seal and shake to mix together. Refrigerate and let marinate overnight.
  2. 2 In a large skillet, heat the olive oil over medium low heat. Mix flour and the other packet of taco seasoning in a shallow dish or plate. Remove chicken from refrigerator and remove chicken from marinade. Discard marinade.
  3. 3 Coat chicken with flour mixture and fry in skillet until cooked through and juices run clear, 15 to 20 minutes.

Nutrition Facts

  • Calories 548.1
  • Carbohydrate 59.5 g
  • Cholesterol 78.2 mg
  • Fat 14.2 g
  • Fiber 1.3 g
  • Protein 40.2 g
  • Saturated Fat 3.2 g
  • Sodium 1628.7 mg
  • Sugar 14.9 g

Chef's Notes

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews

  1. The second time I made this rather than use taco seasoning I used some adobo and rubbed it on the chicken then did my usual method of flour eggs & milk flour. I was not impressed with the taco seasoning taste. I made this for a family picnic and the mexican side said it tasted - Read more ...
  2. I did not care for this recipe. I thought the seasoning mix was a little strange in the breading.
  3. Beat a couple of eggs in a bowl. After you coat the chicken with flour dip it in the eggs and then back in the flour. This should help hold the crust on better.
  4. the flavor was great but the breading was sticking to the bottom of the pan beacause there wasnt enough oil so we added oil. but we still couldnt keep the breading on. but we will def. try this one again
  5. This was great and oh so easy. I have tried to make Mexican fried chicken over the years and never got it quite right. I think it is the buttermilk that helps tenderize everything and hold the coating on. I will make this again.
  6. Dad got to impress the crew...The rest of the fam liked it....I found myslef putting hot sauce on it to appease my buds...The tasting kind!
  7. Love this recipe. It was easy to make and I will use it over and over again
  8. I followed this recipee exactly and found it messy. The coating wouldn't stick and there didn't seem to be enough oil to fry it. The coating was crunchy and flavorful but it would have been nice to have it on the chicken and not stuck to the bottom of the pan. I really did't care - Read more ...
  9. This recipe disappointed me. I was having a Mexican Fiesta and wanted to make fried chicken for those who didn't eat Mexican. I wanted to make a dish that had a Mexican Flare but this wasn't it. The chicken cooked up very dark looking like it was burnt. Maybe you should only use one package - Read more ...
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