crispy taco chicken
Who doesn’t love crispy chicken? This recipe is so quick and easy to prepare and is a CROWD favourite!! If you have been looking for another recipe for your mid-week dinner rotation then look no further than this one! You can also easily double or triple the recipe and freeze them for another night (freezing instructions below).
recipe (serves 3-4)
ingredients
6 chicken thighs
2 eggs
2 tbsp milk (almond, cows, soy, rice)
¾ cup plain breadcrumbs
¾ cup panko breadcrumbs
2 tbsp Mingle Mexican Fiesta Taco Seasoning (you can get it here)
Olive oil
Salt
method
1. Preheat your oven to 180C and generously drizzle olive oil into a non-stick baking tray with high sides.
2. In a shallow bowl, add in the eggs, milk and a sprinkle of salt. Whisk and set aside.
3. In another shallow bowl, mix together both kinds of breadcrumbs, the taco seasoning and a pinch of salt.
4. Coat each piece of chicken in the egg mix and then into the breadcrumb mix making sure to pat it down so the breadcrumbs all stick. Place each piece of coated chicken onto the baking tray.
5. Drizzle each piece of chicken with olive oil and then pop the tray into the oven. Bake for 35 minutes flipping the chicken halfway.
6. Serve!! You can chop up the chicken and pop it into tacos, burritos, salads, rice bowls, put it in a panini or simply serve alongside peas and mash!
tip
This recipe freezes really well. Simply coat the chicken and then pop it into a single layer in a freezer safe container. Separate each layer of chicken with baking paper so they don’t stick together. Take them out to thaw and then cook them for an easy weeknight dinner.
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