Crispy Oven Fried Mexican Chicken

• 1 cup vegetable juice
• 1/4 teaspoon hot sauce
• 2 ounces cheddar cheese, finely shredded
• 1/2 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 teaspoon garlic powder
• 2 1/2 lbs skinless chicken thighs
• 1 1/2 ounces corn flakes, crushed

1. In a shallow non-aluminum pan combine vegetable juice and hot sauce.
2. Add chicken and let marinade in refrigerator for 3 hours turning frequently.
3. Drain chicken and discard marinade.
4. Preheat oven to 375 deg. F.
5. Spray a large cookie sheet with non stick cooking spray.
6. In a large zip bag combine remaining ingredients.
7. Add the chicken and shake to coat.
8. Remove from bag and place on cookie sheet.
9. Sprinkle and remaining crumbs on chicken.
10. Bake one hour until tender.

vegetable juice, hot sauce, cheddar cheese, salt, pepper, chili powder, paprika, oregano, ground cumin, garlic, chicken thighs, corn flakes

Taken from www.food.com/recipe/crispy-oven-fried-mexican-chicken-301010 (may not work)