2 envelopes taco seasoning
1/2 tsp. salt
2 eggs
2 tbsp. milk
2 broiler/fryer chickens (3-4 lbs. each), cut up
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| BAKED TACO CHICKEN | ||||
| Yields 12 servings | ||||
| 1 cup all-purpose flour 2 envelopes taco seasoning 1/2 tsp. salt 2 eggs 2 tbsp. milk 2 broiler/fryer chickens (3-4 lbs. each), cut up |
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| 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. | ||||