Mexican Crispy Oven-Fried Chicken

Give oven-fried chicken a Mexican flavor twist by adding cornmeal, cumin and oregano to the panko coating. Photo credit: Sydney Kramer from Crepes of Wrath.

Serves: 4
10 mins Prep time 20 mins Cook time
10 mins Prep time
20 mins Cook time
  • Preheat oven to 425°F. Mix panko, cornmeal and seasonings in shallow dish. Moisten chicken with milk. Coat evenly with panko mixture.

  • Place chicken in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. Drizzle with melted butter.

  • Bake 15 to 20 minutes or until chicken is cooked through.

Nutrition information

(Amount per serving)

  • 235Calories: 235Cholesterol: 100mg
  • Sodium: 339mgProtein: 35g
  • Total Fat: 7gFiber: 1g
  • Carbohydrate: 8g

Ratings & Reviews: 1

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  • Ruth N. on 04/30/2014

    I was not very impressed with this recipe. Needed more flavor. The Panko Bread Crumbs, dried out the flavor, but the chicken was tender. If I tried this again, I would cut back on the crumbs and double the spices! In addition, the chicken did not brown has much has I had hoped!

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