On-The-Border Southern Fried Chicken is a Tex-Mex recipe. Think Taco Bell meets Kentucky Fried Chicken and you will understand the concept. So if you’re looking for southern fried chicken with a little kick to it, this is your lucky day.
The chicken is marinated in ba buttermilk and taco seasoning mix overnight and then dipped in a flour and taco seasoning mix and deep-fried until golden brown and tender. This recipe is so good I personally believe that it is what Texas is trying to protect with the Border Wall.
This Tex-Mex Fried Chicken recipe is easy to make and goes great with Mexican rice and fried beans with cheese melted on top! So if you’re tired of the same old fried chicken recipe try spicing up your dinner with this delicious On-The-Border Southern Fried Chicken.
Mexican Fried Chicken
- 1 chicken cut into pieces (2 legs, 2 wings, 2 thighs, 2 breasts)
- 1 quart buttermilk
- 2 packages taco seasoning mix
- 3 tbsp olive oil
- 1 ½ cups all-purpose flour
- In a resealable plastic bag combine the chicken, buttermilk and 1 packet of taco seasoning. Seal and shake to mix together. Refrigerate and let marinate overnight.
- In a large skillet, heat the olive oil over medium low heat. Mix flour and the other packet of taco seasoning in a shallow dish or plate. Remove chicken from refrigerator and remove chicken from marinade. Discard marinade.
- Coat chicken with flour mixture and fry in skillet until cooked through and juices run clear, 15 to 20 minutes.
History of the Chicken, Fried That Is.
The oldest mention of fried chicken comes from the Roman cookbook of Apicius (4th century), which has a recipe for deep-fried chicken called Pullum Frontonianum.
The American English expression “fried chicken” is first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish and West African cuisine. Scottish fried chicken was cooked in fat (though unseasoned) while West African fried chicken was seasoned (but battered and cooked in palm oil).
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