Best Baked Taco Chicken Recipes

BAKED TACO CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. , Place bone side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 55-60 minutes or until juices run clear.

BAKED TACO CHICKEN WINGS

Steps:

• Heat oven to 450°F. Fit large rectangular wire rack in 18x13-inch rimmed pan; spray both with cooking spray.
• In large bowl, stir together Bisquick™ mix, oil, taco seasoning mix and salt until blended. Thoroughly pat chicken dry, add to mixture and turn to coat. Place in single layer on rack in pan.
• Bake 30 to 35 minutes or until chicken is deep brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, place Herbed Sour Cream ingredients in blender. Cover and blend 30 to 60 seconds or until smooth. Serve with wings.

OVEN-BAKED BACON-CHICKEN-CHIPOTLE RANCH MINI TACO BOWLS

Steps:

• Heat oven to 350°F. Line cookie sheet with foil.
• In 10-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer to paper towel-lined plate to cool; crumble into small pieces.
• Drain most of drippings from skillet (don't wipe out skillet); return skillet to stovetop over medium heat. In large bowl, toss chicken with ranch seasoning and 1 to 2 teaspoons chipotle chili powder. Transfer chicken to skillet; chicken 10 to 12 minutes or until no longer pink in center.
• Place boats on cookie sheet. Divide chicken mixture evenly among boats. Top with shredded cheese.
• Bake about 10 minutes or until cheese is melted and boats are lightly toasted. Top with crumbled bacon, chopped tomatoes, red onion and cilantro.
• In small bowl, mix Chipotle Ranch Dressing ingredients. Drizzle over tacos just before serving.

BAKED TACO CHICKEN FINGERS

Steps:

• Preheat oven to 450°F. Line baking sheet with foil. Spray with no stick cooking spray. Mix Seasoning Mix, cornmeal and flour in shallow dish or plastic bag.
• Moisten chicken with water. Coat each chicken finger with seasoning mixture. Place chicken fingers, 1-inch apart, on prepared baking sheet. Spray chicken lightly with no stick cooking spray.
• Bake 15 minutes on until chicken is cooked through.

GARLIC BAKED TACO CHICKEN BREASTS

Steps:

• 1. Preheat oven to 425 degrees F. These are the main ingredients for the chicken minus the granulated Garlic. I used a restaurant style granulated Garlic.
• 2. Using a large reclosable plastic bag, add the taco seasoning, along with the Panko Bread Crumbs and the grated Parmesan Cheese. Then shake to combine till the mixture is throughly mixed.
• 3. Season the chicken generously with the granulated garlic and steak seasoning on both sides, then allow to sit and come to room temperature while the flavors marinate the chicken. NOTE: HAVING THE CHICKEN AT ROOM TEMPERATURE BEFORE PLACING IN THE OVEN ASSURES FOR AN EVEN COOKING TIME & TEMPERATURE.
• 4. Add about 1 1/2 cups of the seasoned taco mixture to a separate platter or plate. Then add each piece of chicken to the platter and coat both sides of breast evenly. then place on prepared baking sheet. Repeat until all the chicken has been coated. Add additional seasoning mix if needed.
• 5. If there is any of the seasoned crumb mixture remaining in the bag, you can close it and keep it in the freezer for another use at a later time. The remaining crumb mixture has not been contaminated and you can use at a later time on chicken or pork Chops. Place chicken in preheated 425 degree F. oven and bake for about 50 minutes or until juices run clear.
• 6. Remove from oven and serve while still hot. Serve with your favorite sides. Enjoy. You saved some calories by baking instead of frying, and the chicken is crispy & golden brown on the outside and moist and tender on the inside.

EASY BAKED TACO CHICKEN

Steps:

• 1. You may use any parts of the chicken you like, but remember that the bone in will take about 45 minutes total time, or till juices run clear. Boneless only needs about 25 minutes total at 425 degrees F.
• 2. Prepare a large jelly roll size pan, by lining with foil and spraying with non stick cooking spray. Set aside till needed. Preheat oven to 425 degrees F.Picture was before I added the foil.
• 3. Rinse chicken parts and put in a large platter.Leave somewhat wet so breading will adhere to chicken.I am saving calories by not dipping in melted butter.
• 4. In a large zip lock bag add the taco seasoning, the montreal Chicken seasoning, garlic powder, parmesan cheese blend, and panko bread crumbs, shake till completely mixed.
• 5. Now add Chicken one piece at a time to zip lock bag, then shake to coat on all sides then place on prepared cookie sheet.Leave a little space between each piece. Repeat till all bone in pieces are done.Can spray lightly with non stick cooking spray if desired. Then place in oven and cook for 20 minutes.DON'T FORGET TO SET THE TIMER. During this time prepare the boneless chicken breasts.
• 6. AFTER THE 20 MINUTES has elapsed. Remove pan from oven and add the boneless chicken breast. Return to oven, and set timer for 25 additional minutes at same temperature of 425 degrees F. This should be enough time for all pieces to cook completely. Juices should run clear if pierced.
• 7. Remove from oven when done and serve promply while still hot.