Crispy Oven Fried Mexican Chicken Recipe
Ingredients
| Mixed vegetable juice - 1 cup | ||
| Hot Sauce | 1/4 Teaspoon | |
| Chicken parts - 2 1/4 pounds , skinned | ||
| Sharp cheddar cheese | 2 Ounce, finely shredded | |
| Cornflake crumbs - 1 1/2 ounces | ||
| 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.
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.
Chef
