Not only was this chicken extremely delicious that night, it was super yummy when I made it at home. It was also surprisingly easy to make which was an added bonus for me. Now, we will have this in place of tacos on some of our taco Tuesdays. Sticking with the same idea, but keeping things interesting. Check out what they are saying about this recipe over at All Recipes:
“Love this recipe. It was easy to make and I will use it over and over again.”
I know one thing’s for sure…it’s a favorite at my dinner table these days!
Ingredients
4 skinless, boneless chicken breast halves
1 quart buttermilk
2 (1.25 ounce) packages Old El Paso taco seasoning mix
3 tablespoons olive oil
1 1/2 cups Gold Medal all-purpose flour
Instructions
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.
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Quick Tip: Serve with fried beans and Mexican fried rice.
Thanks again to All Recipes for this authentic and simple recipe.