Baked Mexican Chicken Recipe

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Y’all know how great Frito’s corn chips taste as a snack. These delightful morsels are also a great breading for chicken. This recipe is tittle Baked Mexican Chicken because of the spices and the corn coating. I got this recipe from a friend named Martha, I noted it on the recipe card it said Martha’s Mexican Chicken… years later she confessed it was Martha Stewart’s recipe. I have altered the seasoning but I must give the old gal credit to be fair…she was the inspiration. Let’s roll up our sleeves, take off our rings, wash our hands and get cooking.

Baked Mexican Chicken

Ingredients

  • 1 small bag (12oz) Frito’s Corn Chips (crushed)
  • 2 eggs
  • 2 egg yolks
  • 1 Tablespoon olive oil (EVOO) (Here’s some olive oil dispensers you may like)
  • 1 Tablespoon paprika
  • 1 Tablespoon Garlic powder (Here are some great garlic presses for you!)
  • 1 teaspoon Sea Salt
  • ½ teaspoon black pepper
  • 8 chicken thighs

Directions

Preheat oven to 375. Put crushed corn chips into flat dish. Whisk eggs, yolks, EVOO, paprika, Garlic Powder, Sea Salt, and black pepper together, make sure spices are completely integrated, add chicken and make sure it is well coated with egg mixture. Place chicken in crushed corn chips turning till all sides are coated. Bake for 45 minuets.

Notes

We like to serve this with grits and a radish salad. I make the instant grits (No groaning from the southerners) I use chicken stock in place of the water. I have also served a Salsa Verde (green salsa) over the baked chicken to enhance the flavor. Use the recipe on the box. My Radish amazing salad recipe follows

Radish Salad with Blue Cheese

Ingredients

  • ½ cup fat free mayonnaise
  • ½ cup fat free sour cream
  • 1 Tablespoon vinegar (use your favorite)
  • 1 teaspoon Worcester sauce
  • 1 teaspoon sugar (Splenda is OK)
  • 1 teaspoon Sea Salt
  • ½ teaspoon black pepper
  • 1-2 teaspoon red pepper flakes (optional)
  • 2 Tablespoon olive oil (EVOO)
  • 1-2 Tablespoon minced Garlic
  • ¾ cup Blue Cheese crumbled
  • ½ head iceberg lettuce
  • 2 carrots grated
  • 1 Cup frozen peas (rinsed under cool water)
  • 1 pound radishes thin sliced
  • 1 small red onion thin sliced (Here are some great onion choppers for you!)
  • 1 Cup celery diced

Directions

Whisk together mayonnaise, sour cream, vinegar, Worcester sauce, sugar, olive oil, garlic, sea salt, pepper, and the optional red pepper flakes, fold in blue cheese crumbles and set aside. Cut or tear iceberg lettuce into bite size pieces, toss with peas, carrots, radishes, celery, onions, add dressing and toss again.

Notes

I like garlic croutons and a few sunflower kernels to top this salad. The Queen Goddess likes to use Feta Cheese in place of the Blue Cheese and top the salad with extra cheese. The Queen Goddess also refuses to use fat free mayonnaise and fat free sour cream. The regular does make a richer flavor but I’m not sure it’s worth the flavor difference.

The recipe’s are now yours. Enjoy them to the fullest.

You can find other great Mexican recipes in our best Mexican cookbooks!

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