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Crispy Oven Fried Mexican Chicken Recipe
|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|
Calories 297 Calories from Fat 146
% Daily Value*
Total Fat 17 g25.4%
Saturated Fat 5.3 g26.5%
Trans Fat 0 g
Cholesterol 93 mg
Sodium 324.5 mg13.5%
Total Carbohydrates 7 g2.4%
Dietary Fiber 0.74 g3%
Sugars 1.8 g
Protein 28 g56.8%
Vitamin A 20.8% Vitamin C 17%
Calcium 7.1% Iron 16.6%
*Based on a 2000 Calorie diet
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.