Before being fried to absolute crispiness, this fried chicken is first marinated in buttermilk and taco spice. It tastes fantastic when topped with melted cheese and eaten with rice and refried beans.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 4 |
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 quart buttermilk
- 2 (1.25 ounce) packages taco seasoning mix, divided
- 3 tablespoons olive oil, or more as needed
- 1 ½ cups all-purpose flour
Instructions
- Combine chicken, buttermilk, and 1 packet taco seasoning in a resealable plastic bag. Seal and shake, then let marinate in the refrigerator for 8 hours to overnight.
- Heat oil in a large skillet over medium-low heat.
- Mix together flour and remaining packet taco seasoning in a shallow dish or plate. Remove chicken from marinade; discard marinade. Dredge chicken in flour mixture.
- Fry chicken in hot oil on both sides until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- 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.
Nutrition Facts
| Calories | 548 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 40 g |
| Saturated Fat | 3 g |
| Sodium | 1629 mg |
| Sugars | 15 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
YUMMY
This was a very easy recipe to follow and had great success. I used about 1/4 cup of olive oil in a cast iron pan on medium heat with 6 pieces of chicken. The chicken came out a golden brown with a great crust on it and the crust stayed in tact. Not sure what others were doing incorrectly to have the coating come off. The chicken was juicy, moist and super tender. I added more spices to the buttermilk as well as the flour and taco mixture. Family loved it and we like flavour, hence the added spices and extra seasoning.
This recipe is AMAZING but I didnt make it as written. I didnt have the time to marinate it. I then pounded the breasts flat to an even thickness. Mixed milk with 2 eggs and beat to coat chicken. Then breaded the chicken in flour and taco season mixture. After frying breast to a golden brown, I put them on a lined cookie sheet, covered them in shredded cheese and baked for 15-20 mins at 350. THEY WERE FANTASTIC !!!!
SOOOOOO UPSET with this recipe.i used thighs because thats what i had.thete was a point in time where the chicken would look beautiful on the outside but at that point it would not be cooked fully.i think i will try again finishing them off in the oven outside of the fact they looked horribly burnt it tasted likw typical drive thru chicken. will have to adjust some seasonings next time
Pretty easy and flavorful. I made this with the ‘Roasted Vegetable and Cornbread Stuffing’ on this site.
We loved it! We did use an egg wash and finished it up in the oven, but the spice level was perfect, the chicken was juicy and tasted great.
This was super tasty, but the coating didn’t get crispy and didn’t stick too well to the chicken. I think a double dip is in order, with an egg wash, to keep the coating on this chicken.
had this recipe many, many times now and still love it. I serve it with refried beans and cheese and mexican rice. Love it!!!
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 like taco bell made fryed chicken and the black side said it was a crime against chicken. Also super messy!
I also had a difficult time with this recipe. While the batter was delicious…it ended up in the bottom of the frying pan and not on my chicken.
Great concept! I made this with Chicken Thighs. I marinated overnight like stated, then dredged in the flour/seasoning mix but I did more of a deep fried chicken (1/2 in oil in skillet) until golden brown then put in a 350 degree oven for 45 minutes. This is how I do all of my chicken to allow the fat to drain out. It was very moist and delicious. I will make this often.
I did not care for this recipe. I thought the seasoning mix was a little strange in the breading.
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.
Try adding bread crumbs to the flour, and fry in a bit more oil.
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
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.
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!
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 of taco seasoning mix. The chicken was very, very bland, and messy. It was too much mess for ordinary tasting chicken. It wasn’t worth the trouble. I will not try this again, not in this fashion.
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 for this one. Sorry!
Love this recipe. It was easy to make and I will use it over and over again