Best 9 Southwestern Oven Fried Taco Chicken Recipes

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Craving for a flavorful and crispy chicken dish that captures the vibrant spirit of the Southwest? Look no further! Our carefully curated guide to the best southwestern oven-fried taco chicken recipes is here to satisfy your taste buds and transport you to a culinary adventure. Whether you prefer a classic version or a fusion twist, this article has it all. Get ready to explore a world of tantalizing spices, zesty flavors, and crispy textures that will leave you craving more. With step-by-step instructions, vibrant images, and expert tips, we'll help you master this delectable dish and make it a staple in your weekly meal rotation. So, grab your aprons, fire up your oven, and let's embark on a culinary journey that will leave your taste buds dancing!

Let's cook with our recipes!

SOUTHWEST BBQ CHICKEN TACOS



Southwest BBQ Chicken Tacos image

Using prepared barbecue sauce and rotisserie chicken, you can have these easy Southwest-inspired chicken tacos on the table in no time at all.

Provided by Borden® Cheese

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Yield 4

Number Of Ingredients 10

1 cup barbecue sauce
1 tablespoon Southwest seasoning
½ teaspoon hot sauce
2 teaspoons olive oil
3 cups shredded rotisserie chicken
8 (6 inch) flour or corn tortillas
½ cup chopped tomatoes
½ cup Borden® Finely Shredded Four Cheese Mexican Shreds
½ cup coarsely chopped fresh cilantro
Lime wedges, for serving

Steps:

  • Combine barbecue sauce, seasoning and hot sauce in a small bowl. Let stand 15 minutes.
  • Heat oil in a large skillet over medium heat until hot.
  • Add chicken; cook and stir 3 to 5 minutes or until warmed through.
  • Add barbecue sauce mixture. Cook 3 to 5 minutes more or until chicken is coated and sauce thickens slightly.
  • Heat tortillas according to package directions.
  • Spoon chicken mixture evenly onto the center of each tortilla.
  • Top each taco evenly with tomatoes, Borden® Queso Fresco Fresh Crumbling Cheese and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 625.8 calories, Carbohydrate 57.6 g, Cholesterol 107.4 mg, Fat 26.4 g, Fiber 2.8 g, Protein 37.3 g, SaturatedFat 8.5 g, Sodium 1456.7 mg, Sugar 18.2 g

SOUTHWESTERN OVEN-FRIED "TACO CHICKEN"



Southwestern Oven-Fried

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)

Provided by Kelly Williams @WildfloursCottageKitchen

Categories     Chicken

Number Of Ingredients 13

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

Steps:

  • 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 TACO CHICKEN



Southwestern Taco Chicken image

A very easy crock pot recipe that is absolutely delicious. This recipe originally appeared on budgetbytes.blogspot.com The meat can be served over rice, rolled up in tortillas, or put into taco shells.

Provided by collettem

Categories     One Dish Meal

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless chicken breasts
1 (16 ounce) jar salsa
1 (15 ounce) can black beans
1/2 lb frozen corn
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup water
2 cups dry rice
8 ounces shredded cheddar cheese
1/2 bunch fresh cilantro

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.

Nutrition Facts : Calories 418.7, Fat 8.9, SaturatedFat 2.5, Cholesterol 54.5, Sodium 486.5, Carbohydrate 58.2, Fiber 6.1, Sugar 1.9, Protein 26.4

TACO OVEN-FRIED CHICKEN



Taco Oven-Fried Chicken image

Looking for a new low-carb sensation? Sink your teeth into these moist chicken breasts from Peggy Campbell. Not only is the main course loaded with zesty flavor, but it comes together in minutes, making it the perfect way to spice up weeknight menus. "I sometimes spritz the chicken with refrigerated butter-flavored spray for extra flair," Peggy writes from Welch, Texas.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup fat-free milk
1 tablespoon spicy brown mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced
1/2 cup all-purpose flour
1 tablespoon reduced-sodium taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)

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.

Nutrition Facts : Calories 218 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 323mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

SOUTHWESTERN CHICKEN



Southwestern Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 13m

Yield 2

Number Of Ingredients 5

2 chicken breasts, boneless and skinless
1 clove garlic, minced
2 slices Monterey Jack cheese
Salsa
lime juice

Steps:

  • Flatten chicken breasts by placing them between plastic wrap and pounding with mallet or bottle. Rub garlic and juice of lime over flattened breasts. Place on grill or in cast iron pan and cook for 3 minutes on each side, or until cooked through. Top with cheese and cover to melt. Serve topped with salsa and sour cream.

SOUTHWESTERN TACO CASSEROLE



Southwestern Taco Casserole image

When you're bored with traditional tacos, give this filling main dish a try. It puts the same southwestern taste into a comforting casserole. -Bonnie King, Lansing, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

2-1/2 pounds ground beef
2 envelopes taco seasoning
2/3 cup water
1 can (16 ounces) kidney beans, rinsed and drained
1 cup shredded Monterey Jack or pepper jack cheese
2 large eggs, lightly beaten
1 cup 2% milk
1-1/2 cups biscuit/baking mix
1 cup sour cream
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 medium tomato, diced
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans., Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. , Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives.

Nutrition Facts :

SOUTHERN-FRIED CHICKEN TACOS



Southern-fried chicken tacos image

Make our southern-fried chicken tacos for a budget family dinner that you can prep in just 10 minutes with a handful of ingredients

Provided by Esther Clark

Categories     Dinner, Lunch, Snack, Supper

Time 25m

Number Of Ingredients 7

2 x 305g packs southern fried chicken goujons
2 tbsp chives , finely chopped
150g soured cream
8 small soft corn tortillas or 12 mini flour tortillas
3 Little Gem lettuces , cut into wedges
4 spring onions , very finely sliced
buffalo hot sauce , to serve

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Put the chicken on a baking sheet and cook for 15 mins or until piping hot in the centre. Meanwhile, stir half the chives into the soured cream and season to taste.
  • Warm the tortillas in the microwave on high for about 1 min. Slice each chicken piece in half diagonally. Serve the warm tortillas topped with the chicken, lettuce wedges, a dollop of soured cream, the spring onions and a generous glug of buffalo sauce. Scatter over the remaining chives to serve.

Nutrition Facts : Calories 657 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium

SOUTHWEST CHICKEN



Southwest Chicken image

Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.

Provided by Tamcattt

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

Steps:

  • In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g

SOUTHWESTERN OVEN FRIED CHICKEN



Southwestern Oven Fried Chicken image

Chris (lil sis) LOVES chicken! I think that one day, she might grow some feathers and start laying eggs. She and I are always on the hunt for new chicken dishes for us to try that require not a lot of work but is still delicious. She likes spicy stuff, so I know she's gonna like this. I know I did! Marinating time is included in the passive time

Provided by Redneck Epicurean

Categories     Chicken

Time 3h15m

Yield 3 lbs. pieces

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt and pepper
3 lbs chicken pieces
1 1/2 cups buttermilk
1 1/2 cups plain breadcrumbs
1/2 cup yellow cornmeal

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.

Nutrition Facts : Calories 963.7, Fat 47.1, SaturatedFat 13.5, Cholesterol 211.9, Sodium 753.4, Carbohydrate 67.2, Fiber 6.1, Sugar 11.3, Protein 65.7

Tips:

  • To achieve crispy chicken, ensure your oven is adequately preheated before adding the chicken. This helps to create a golden crust while preventing the chicken from steaming.
  • Use a wire rack placed over a baking sheet to promote even cooking and crispiness. This allows air to circulate around the chicken, resulting in a uniform texture.
  • To obtain a flavorful and crunchy breading, combine panko breadcrumbs with grated Parmesan cheese, chili powder, cumin, garlic powder, paprika, salt, and pepper. This mixture adds a delightful Southwestern twist to the chicken.
  • Buttermilk is an essential ingredient for tender and juicy chicken. Its acidic properties help break down the proteins in the chicken, resulting in a succulent texture.
  • To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature reaches 165°F (74°C). This guarantees that the chicken is safe to consume.

Conclusion:

Southwestern Oven-Fried Taco Chicken is an explosion of flavors and textures that will tantalize your taste buds. Its crispy breading, tender and juicy chicken, and the zesty Southwestern flavors make it a perfect dish for any occasion. Whether you're hosting a party or enjoying a weeknight dinner, this recipe is sure to impress. Moreover, it's a healthier alternative to traditional fried chicken, making it a guilt-free indulgence. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.

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