Crispy Oven Fried Mexican Chicken

• 1 c. mixed vegetable juice
• 1/4 tsp. hot sauce
• 2-1/4 lbs. chicken parts, skinless
• 2 oz. sharp cheddar cheese, grated
• 1-1/2 oz. cornflake crumbs
• 1 tsp. garlic
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. oregano leaves
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. ground cumin

1. In large shallow pan (not aluminum) combine vegetable juice and hot sauce; add chicken parts and let marinate for 30 minutes at room temperature or cover and refrigerate for 3 hours; turn chicken frequently.
2. Drain chicken and discard marinade.
3. Spray a baking sheet with Pam cooking spray.
4. In a large plastic bag combine remaining ingredients.
5. Place chicken parts a few at a time in bag and shake to coat chicken; place pieces on cookie sheet.
6. Sprinkle any remaining crumb mixture over chicken and press to adhere.
7. Bake at 375 degrees for 1 hour or until chicken is tender and crisp.

vegetable juice, hot sauce, chicken, cheddar cheese, cornflake crumbs, garlic, salt, pepper, oregano, chili powder, paprika, ground cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=55163 (may not work)