Crispy Oven Fried Mexican Chicken
|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|
|Chili powder||1⁄2 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
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 375Â° Fahrenheit.
4 Drain the chicken and discard the marinade.
5 Prepare a baking sheet by spraying with a nonstick cooking spray.
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.
11 Serve hot.