Close
Ingredients
| vegetable juice cocktail: 1 cup |
| hot sauce: 1/4 tsp |
| cheddar cheese: 2 oz (finely shredded) |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| chili powder: 1/2 tsp |
| paprika: 1/2 tsp |
| fresh oregano (leaves): 1/2 tsp |
| ground cumin: 1/2 tsp |
| garlic powder: 1 tsp |
| chicken thighs: 2.5 lbs (skinless) |
| Corn Flakes: 1.5 oz (crushed) |
Crispy Oven Fried Mexican Chicken
Credit: Food.com
User rating:
-
Prep Time
180 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- In a shallow non-aluminum pan combine vegetable juice and hot sauce.
- Add chicken and let marinade in refrigerator for 3 hours turning frequently.
- Drain chicken and discard marinade.
- Preheat oven to 375 deg. F.
- Spray a large cookie sheet with non stick cooking spray.
- In a large zip bag combine remaining ingredients.
- Add the chicken and shake to coat.
- Remove from bag and place on cookie sheet.
- Sprinkle and remaining crumbs on chicken.
- Bake one hour until tender.