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Crispy Oven Fried Mexican Chicken

 

   Serving Size:
1 piece is 1.5 oz meat/ meat alternate for a 3-5 year old at lunch/supper.

 

   Yield:
6 pieces

 

 

Ingredients:

1 c. mixed vegetable juice
1/4 tsp. hot sauce
1 1/4 lb. skinned chicken thighs
2 oz. finely shredded cheddar cheese
1 1/2 oz. cornflake crumbs
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. ground cumin

Directions:
Cut chicken thighs into 6 even pieces. In shallow non-aluminum pan combine vegetable juice and hot sauce. Add chicken and let marinade in the refrigerator for 3 hours. Turn chicken frequently. Drain chicken and discard marinade. Preheat oven to 375 degrees. Spray a large cookie sheet with non-stick coating. In a large plastic bag combine remaining ingredients. Shake chicken and place on cookie sheet. Sprinkle any remaining crumbs on chicken. Bake one hour until tender.

 

 

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Credit:  
Providers Voice, October 93

 

Recipe Categories:  
Recipe Categ:  
Make Ahead    Meat/ Meat Alternate