Southwestern Oven-Fried "Taco Chicken"

Kelly Williams


Tender, very moist, spicy, and easy to make baked chicken for a chilly autumn night! We really enjoy this! Had a lot of fun creating the recipe! :D Enjoy!

(VERY old photo by me)


★★★★★ 2 votes

15 Min
1 Hr


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  • 1/3 cup
  • 1
    envelope taco seasoning mix, or homemade
  • 1/4 tsp.
    seasoning salt, i use johnny's
  • 1 Tbl.
    chili powder
  • 1 tsp.
  • 1/2 tsp.
    garlic powder
  • 1/4 tsp.
  • 1/4 tsp.
    cayenne powder
  • 1
  • 1 Tbl.
  • 1 Tbl.
    louisiana hot sauce
  • 6-8
    chicken leg with thigh pieces, skin on bone in
  • 3-4 Tbl.

How to Make Southwestern Oven-Fried "Taco Chicken"


  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

Printable Recipe Card

About Southwestern Oven-Fried "Taco Chicken"

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Hashtags: #taco, #oven-fried

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