Crispy Oven Fried Mexican Chicken

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.

Yield: 6 pieces
Serving Size: 1 piece is 1.5 oz meat/ meat alternate for a 3-5 year old at lunch/supper.
Credit: Providers Voice, October 93