- Most Helpful
- Highest Rating
I think I have a new favorite oven-fried chicken recipe. WOW! I used enchilada sauce instead of taco sauce or salsa.
Great dish. I used hot taco sauce and just one coating. It was delicious. Thank you.
I loved this recipe..... delicious. The only thing i suggest is to do only one coating instead of 2, the chiken gets more tender and splendid
I followed the recipe down to a tee...the only thing is my bread crumbs did not want to stick to well on the second time around. Other wise it was a fantastic meal. Will be serving this again in my family.
This was good. I used enchilada sauce. It was tasty, but I didn't get the flavor I was hoping for. Next time I will up the spices. Thanks for sharing the recipe and technique. I will definitely make this again with some alterations to taste.
This was the best oven-fried chicken recipe I've ever had. I didn't have taco sauce or green chili salsa so I used sofrito sauce. I didn't have fine bread crumbs so I used panko crumbs. It was amazing and juicy, which is typical of dark meat. I was a bit hungry before I took my first bite and starving when I took my second. I had to hide the leftovers from my husband so I could have it for lunch the next day. Wonderful recipe!
Yummy chicken! I used taco sauce and not the green chili salsa because I already had the taco sauce on hand. It was easy to make, and uses ingredients I usually have on hand. The chicken was nice and moist and there was none left over! Thanks for posting.
What an amazing bite of delicious, moist chicken this is! I followed this exactly and only used taco sauce for the chili/salsa addition. Baking time was exact, and spice level perfect. Since the salt was also added extra, I just removed the 1/4 tsp. of salt, because it was balanced with so much taste, you don't miss the salt. Bake for exactly 40 minutes. Made for "Hot, Spicy, and Tasty Photo Tag June 2009.