Easy Crunchy Mexican Chicken

Name: Easy Crunchy Mexican Chicken
Yield: 1 serving
Ingredients: 4 chicken breasts, boneless, skinless; 2 tablespoons Taco seasoning (as shown below) or chili powder (as a quick substitute); 3 cups crispy fried onions, approximately, depending on chicken breast size; 2 large eggs, beaten or melted butter or mayonnaise; ½ cup shredded cheese, we use a Mexican blend when possible, more or less to taste; cooking spray; 1 tablespoon chili powder; ¼ teaspoon salt; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon oregano, ground; ¼ teaspoon crushed red pepper flakes; ½ teaspoon paprika; 1 ½ teaspoons cumin, ground

User Reviews

5.0

9 reviews

Excellent

Course
Main Course

Easy Crunchy Mexican Chicken

Brayden Rivera

Report

This Easy Crunchy Mexican Chicken recipe uses only a few ingredients and is delicious! Takes no time at all to prepare is a perfect fast weeknight dinner!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

4 chicken breasts, boneless, skinless,
2 tablespoons Taco seasoning (as shown below) or chili powder (as a quick substitute)
3 cups crispy fried onions, approximately, depending on chicken breast size
2 large eggs, beaten or melted butter or mayonnaise
½ cup shredded cheese, we use a Mexican blend when possible, more or less to taste
cooking spray

Taco Seasoning (2 tablespoons total)

1 tablespoon chili powder
¼ teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon oregano, ground
¼ teaspoon crushed red pepper flakes
½ teaspoon paprika
1 ½ teaspoons cumin, ground

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 400 degrees. Prepare a rimmed baking sheet with tinfoil with its rack coated in cooking spray. Set aside.
If making your own Taco seasoning, use 2 tablespoons. Combine all of the spices in large resealable bag and set aside. If using chili powder instead, put that into a large resealable bag.
Add crispy fried onions to the resealable bag. Lightly crush with a rolling pin or use your fingers. Make sure the seasoning is distributed as evenly as possible. Pour onto a large plate and set aside.
Decide whether you're making strips or whole chicken breasts. If making strips cut chicken breasts into 3 or 4 strips lengthwise. The total number of strips you have will vary depending on the size of the chicken breasts. Set chicken aside.
In a small bowl, whisk the eggs. Set aside.
Dip chicken or chicken strips into egg mixture; then press into the onion/seasoning mixture. Place chicken on baking sheet.
For strips, bake for about 25 minutes, For whole breasts, bake 35-40 minutes. The chicken is ready when juices run clear and chicken is no longer pink.
Remove from oven and sprinkle with shredded cheese. Return to oven to melt the cheese or allow cheese to melt while chicken rests for a few minutes before serving. Enjoy!