Ingredients for Crispy Oven Fried Mexican Chicken
- 1 cup Low Sodium V8 Juice
- 2 tablespoons hot sauce
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 cups corn flake crumbs
- Salt
- 1/4 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
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How to Make Crispy Oven Fried Mexican Chicken
- Preheat oven to 375°F (190°C).
- In a large shallow dish, whisk together 1 cup vegetable juice and 2 tablespoons of your favorite hot sauce.
- Add 1.5 lbs boneless, skinless chicken breasts or turkey cutlets to the marinade. Marinate in the refrigerator for at least 3 hours, turning occasionally.
- Remove chicken from marinade and discard marinade. Pat chicken dry with paper towels.
- Lightly spray a baking sheet with non-stick cooking spray.
- In a large resealable plastic bag, combine 2 cups crushed corn flakes, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon paprika.
- Add the marinated chicken to the bag and shake until evenly coated.
- Place the coated chicken on the prepared baking sheet. Sprinkle any remaining crumbs over the chicken.
- Bake for 35-40 minutes for chicken breasts, or 50-60 minutes for larger chicken pieces, or until the chicken is cooked through and the coating is golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
14g
Fat
11g
Carbs
4g
