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Showing 1-4 of 4
on July 06, 2009
on June 27, 2007
SO GOOD!! We all loved this chicken! I used breasts only, and I also increased the garlic. ( Just personal tastes) This was pretty easy to do, and was a wonderful "fiesta style" version of Fried Chicken. Thanks so much for sharing! Made for World Tour.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 18, 2007
Awesome chicken!! I used bonless skinless breast with great results. I love the spice these bad boys had. It only took about 5 minutes on each side for me. Made for ZWT 3!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 18, 2005
Yum! This was delish! I made a slightly healthier version, by baking instead of frying -perfect Mexican oven-fried chicken! I followed the directions for marinating, and then, after coating the chicken with the spices called for (I did also substitute cornstarch for the flour, for a lower-carb version), I baked it (in a metal pan, which is important, to get it nice and crispy) in a preheated oven (450). I first placed the chicken pieces skin-side down, and baked it for 20 mins, then I turned the chicken pieces over, and baked it for an additional 20 mins (40 mins total cooking time). It was perfect, and the Mexican spices made for a nice, soft zing to the flavor. Thanks for sharing - I plan on adding this to my regular menu!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (196 g)
Servings Per Recipe: 8