Crispy Oven Fried Mexican Chicken Recipe

• 1 c. low sodium mixed vegetable juice
• 1 1/2 c. corn flake crumbs
• 1/2 teaspoon each salt, pepper, chili pwdr, paprika, oregano leaves, grnd cumin
• 1/4 teaspoon warm sauce
• 2 1/4 lbs. chicken skinned (can use boneless chicken breast or possibly turkey)
• 1 teaspoon garlic pwdr

1. In large shallow pan (not aluminum) combine veggie juice and warm sauce.
2. Add in chicken and let marinate for 30 min at room temperature or possibly cover and chill 3 hrs.
3. Turn chicken frequently.
4. Drain chicken, throw away marinade, preheat oven to 375 degrees.
5. Spray baking sheet with non-stick cooking spray.
6. In a large plastic bag, combine corn flake crumbs and all the spices.
7. Place chicken in bag and shake.
8. Sprinkle any remaining crumbs over chicken.
9. Bake till chicken is tender and crisp.
10. Chicken parts about 1 hour (whole).
11. Chicken breasts about 35 min (boneless).

vegetable juice, corn flake crumbs, salt, warm sauce, chicken, garlic

Taken from cookeatshare.com/recipes/crispy-oven-fried-mexican-chicken-38601 (may not work)