Crispy Oven Fried Mexican Chicken |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Boneless chicken breasts or turkey cutlets may also be used with this recipe. Ingredients:
1 cup low-sodium v8 juice |
1 tablespoon hot sauce |
2 -3 lbs skinless chicken (can use boneless chicken breast or turkey also) |
1 1/2 cups corn flake crumbs |
salt, pepper, chili powder, paprika, oregano leaves, ground cumin |
1 teaspoon garlic powder |
Directions:
1. In large shallow pan (not aluminum) combine veggie juice and hot sauce.
2. Add chicken and and refrigerate 3 hours to marinate, turning the chicken frequently.
3. Drain chicken, discard marinade and preheat oven to 375 °F.
4. Spray baking sheet with non-stick cooking spray.
5. In a large plastic bag, combine corn flake crumbs and all the spices.
6. Place chicken in bag and shake.
7. Sprinkle any remaining crumbs over chicken.
8. Bake until chicken is tender and crisp [chicken parts about 1 hour (whole) and chicken breasts about 35 minutes (boneless)].
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