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    You are in: Home / Recipes / Southwestern Oven Fried Chicken Recipe
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    Southwestern Oven Fried Chicken

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on July 12, 2008

      OMG - I totally botched the method on this recipe! I just didn't read it thoroughly the day before. So, my 5 star rating is for the flavour. The flavour is outstanding! The chicken was really nice & moist, too, even though I didn't marinate for 2 hours in the fridge. I mixed all the spices together with the breadcrumbs & cornmeal straight off the bat - so, I dunked the chicken in it anyway, then soaked in the buttermilk for a few minutes & then coated in more spice/crumb mixture. I think I baked for about 40 minutes - by that point, I was so confused, it wasn't even funny!!

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    • on April 11, 2008

      I made this as part of our dinner on 4/10/08.After rubbing the seasoning blend into the chicken,I left it to soak in the buttermilk for about 3 hours. I did however have a problem with the coating coming off the chicken. And to us it didn't have that much of a heat factor to it.But I will have to say it was very moist. We miss you Amy,and when we think of you we'll "Keep Smiling :)"

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    • on January 28, 2008

      We thought this chicken was as good as it gets!! I followed the recipe exactly, and not only was it easy, it was absolutely delicious! It was very piquant but not spicy hot. If someone wanted more spice, perhaps some red pepper could be added. This is a keeper. Thank you very much Redneck Epicurean!

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    • on January 23, 2008

      this dish was just great. The chicken moist,the spices perfect blend. Made as posted. god bless u amy

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    • on October 08, 2007

      This is a good (and easy) meal. I added 1 tsp. fajita seasoning and 1 tsp. seasoned salt the second time we fixed this just to "jazz up" the flavor a little. Good recipe!

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    • on July 12, 2007

      I used chicken breasts for this, cut into large pieces (maybe 3 - 4 pieces per breast). I reduced the cooking time, of course. We all really enjoyed the "nuggets" that resulted.

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    • on October 30, 2006

      This chicken turned out crispy on the outside and moist and juicy on the inside. I love the fact that it is baked instead of fried. It was seasoned well too. Thank you for sharing your recipe!

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    • on October 11, 2006

      This is now my most favorite recipe for oven fried chicken! I don't know if it's the buttermilk soak, the southwest spices or the addition of crunchy cornmeal in the crust that makes this recipe so good....probably it's a combination of all those pieces. I followed the instructions, except for the addition of some chipotle powder with the spices, and some olive oil drizzled on each piece of chicken after breading and just before baking. I used breasts, but think that some drumsticks will be the way I go in the future.

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    • on September 30, 2006

      I used drumbsticks for this recipe and it was so good! My family gobbled it up. I followed the recipe exactly, except used a recipe for buttermilk because I didn't have any on hand. Delicious, quick and easy. Thanks!

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    • on September 22, 2006

      This was excellant. I used chicken thighs and cooked them for 50 minutes. They turned out tender, moist and delicious. The spice is a perfect blending with the breadcrumbs and cornmeal, creating a nice crisp skin with juicy, tender chicken. Thank you so much for sharing, I will be making this often.

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    Nutritional Facts for Southwestern Oven Fried Chicken

    Serving Size: 1 (1453 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 963.7
     
    Calories from Fat 424
    44%
    Total Fat 47.1 g
    72%
    Saturated Fat 13.4 g
    67%
    Cholesterol 211.9 mg
    70%
    Sodium 753.4 mg
    31%
    Total Carbohydrate 67.2 g
    22%
    Dietary Fiber 6.1 g
    24%
    Sugars 11.2 g
    45%
    Protein 65.7 g
    131%

    The following items or measurements are not included:

    salt and pepper

    Detailed Nutrition Values About Nutrition Info

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