Reviewed: Nov. 21, 2006

This was great, and oh so easy. I have tried to make Mexican fried chicken over the years, and never got it quite right. I think it is the buttermilk that helps tenderize everything and hold the coating on. I will make this again.

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5 users found this review helpful

Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

Reviewed: Jun. 5, 2004

Dad got to impress the crew...The rest of the fam liked it....I found myslef putting hot sauce on it to appease my buds...The tasting kind!

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7 users found this review helpful

Reviewer:

ARAIZA565

Home Town: Calexico, California, USA

Reviewed: Mar. 10, 2003

This recipe disappointed me. I was having a Mexican Fiesta, and wanted to make fried chicken for those who didn't eat Mexican. I wanted to make a dish that had a Mexican Flare, but this wasn't it. The chicken cooked up very dark, looking like it was burnt. Maybe, you should only use one package of taco seasoning mix. The chicken was very, very bland, and messy. It was too much mess for ordinary tasting chicken. It wasn't worth the trouble. I will not try this again, not in this fashion.

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13 users found this review helpful

Reviewer:

OUIJA123

Reviewed: Jan. 28, 2002

I followed this recipee exactly and found it messy. The coating wouldn't stick and there didn't seem to be enough oil to fry it. The coating was crunchy and flavorful, but it would have been nice to have it on the chicken and not stuck to the bottom of the pan. I really did't care for this one. Sorry!

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10 users found this review helpful