Crispy Oven Fried Mexican Chicken Recipes

OVEN FRIED CHICKEN

Steps:

• In a large bowl add yogurt and salt
• Mix well with a spoon
• Add drumsticks in bowl and coat with yogurt mixture
• Cover bowl with cling film
• Marinate for 2-4 hours in the fridge
• Preheat oven at 180C/350F
• Line a baking sheet with baking paper and place a cooling rack on top of it
• Spray the cooling rack with non-stick cooking spray
• In a separate large bowl add flour, paprika, onion and garlic powder. Mix well
• Remove drumstick from marinade. Pat slightly with tissue paper to remove excess marinade
• Place drumstick in bowl with flour and coat it thoroughly with flour mixture
• Place drumstick on oven rack
• Repeat process with all drumsticks
• Melt butter in microwave for 10 second intervals
• Drizzle melted butter over drumsticks
• Bake for 35 minutes until golden brown and thoroughly cooked
• If drumsticks brown a bit too much, carefully remove baking sheet from oven, cover drumsticks with aluminum foil and continue baking

CRISPY OVEN FRIED MEXICAN CHICKEN

Steps:

• In a shallow non-aluminum pan combine vegetable juice and hot sauce.
• Add chicken and let marinade in refrigerator for 3 hours turning frequently.
• Drain chicken and discard marinade.
• Preheat oven to 375 deg. F.
• Spray a large cookie sheet with non stick cooking spray.
• In a large zip bag combine remaining ingredients.
• Add the chicken and shake to coat.
• Remove from bag and place on cookie sheet.
• Sprinkle and remaining crumbs on chicken.
• Bake one hour until tender.

CRISPY OVEN-FRIED CHICKEN

Steps:

• Combine mustard and mayonnaise, mix thoroughly. Coat chicken with mustard mixture. Combine cracker crumbs and parmesan cheese. Sprinkle cracker crumbs lightly over the chicken. Place chicken in one layer in a 12x16 inch baking pan. Bake in a 325 degree oven for 30 minutes. Drizzle oil over the chicken and continue baking for 1 hour or until chicken is tender.

EASY AND CRISPY OVEN FRIED CHICKEN

Steps:

• Wash and semi dry chicken breasts.
• Roll or shake chicken in flour, salt, paprika and pepper mixture.
• Pour small amount of oil in shallow baking dish.
• Lay chicken breasts, boney side up.
• Bake 30 minutes at 375.
• Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
• Remove from oven and serve.

CRISPY JUICY OVEN-FRIED CHICKEN BREASTS

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

CRISPY OVEN FRIED MEXICAN CHICKEN

Steps:

• In large shallow pan (not aluminum) combine veggie juice and hot sauce.
• Add chicken and and refrigerate 3 hours to marinate, turning the chicken frequently.
• Drain chicken, discard marinade and preheat oven to 375 °F.
• Spray baking sheet with non-stick cooking spray.
• In a large plastic bag, combine corn flake crumbs and all the spices.
• Place chicken in bag and shake.
• Sprinkle any remaining crumbs over chicken.
• Bake until chicken is tender and crisp [chicken parts about 1 hour (whole) and chicken breasts about 35 minutes (boneless)].