Crispy Oven Fried Mexican Chicken Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings8Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Vegetable juice1 Cup (16 tbs), mixed
 Mixed vegetable juice1 Cup (16 tbs)
 Hot sauce1⁄4 Teaspoon
 Chicken2 1⁄4 Pound
 Chicken parts2 1⁄4 Pound, skinned
 Sharp cheddar cheese2 Ounce, finely shredded
 Cornflake crumbs1 1⁄2 Ounce
 Cornflake1 1⁄2 Ounce
 Garlic powder1 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Chili powder1⁄2 Teaspoon
 Paprika1⁄2 Teaspoon
 Oregano leaves1⁄2 Teaspoon
 Ground cumin1⁄2 Teaspoon

Nutrition Facts

Serving size

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

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.
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