Sometimes coming up with three meal ideas a day can be tiring, even daunting. I needed inspiration and a margarita and that is how this recipe came about. The next time you want an easy dinner that is festive and delicious, try this one. For the complete experience play salsa music while cooking, sip on your margarita, and dance around the kitchen. Olé!
In a zip lock bag (I just used the one the thighs were defrosting in) pour a real good splash of margarita mix and tequila over two good sized pieces of chicken. We get hungry over here.
Put back in fridge until ready to use. I kept them in there a few hours.
Preheat oven to 375 degrees.
In your first bowl add 1/2 cup of flour. This is the key to good, crisp chicken. Dredge the chicken in flour thoroughly first.
In the second bowl break a large egg and beat with a fork. Dip the flour covered chicken pieces in egg.
In the third bowl combine 1/2 cup flour, 1/2 cup of cornmeal, 2 teaspoons of taco seasoning, 1 teaspoons of lime salt (or regular sea salt), 1/2 teaspoon of lemon pepper. Chicken makes its last stop in this bowl. Completely cover with flour/seasoning mixture and place pieces in a cast iron pan or baking dish.
Bake for one hour.
Corn and a crisp salad with chipotle ranch would be delicious with this. ¡Buen provecho!
Now where’s Mama’s margarita?