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Crispy Oven Fried Mexican Chicken

Diet.Chef's picture
Ingredients
  Vegetable juice 1 Cup (16 tbs), mixed
  Mixed vegetable juice 1 Cup (16 tbs)
  Hot sauce 1⁄4 Teaspoon
  Chicken 2 1⁄4 Pound
  Chicken parts 2 1⁄4 Pound, skinned
  Sharp cheddar cheese 2 Ounce, finely shredded
  Cornflake crumbs 1 1⁄2 Ounce
  Cornflake 1 1⁄2 Ounce
  Garlic powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
Directions

GETTING READY
1 In a large shallow pan (not aluminum), add vegetable juice and hot sauce. Mix well.
2 Add the chicken to the mixture and let marinate for 30 at room temperature or you can place it in the refrigerator for 3 hours.
3 Preheat the oven to 375° Fahrenheit.
4 Drain the chicken and discard the marinade.
5 Prepare a baking sheet by spraying with a nonstick cooking spray.

MAKING
6 In a large plastic bag, combine all the remaining ingredients.
7 Add the chicken pieces, and shake well auntil coated.
8 Transfer the coated chicken to the prepared baking sheet.
9 Sprinkle the remaining crumb mixture over the chicken and pree lightly.
10 Bake for about 1 hour, or until the chicken is tender crisp.

SERVING
11 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party, Healthy
Servings: 
8

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