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Ingredients
- 1 cup low-sodium V8 juice
- 1 tablespoon hot sauce
- 2 -3 lbs skinless chicken (can use boneless chicken breast or turkey also)
- 1 12 cups corn flake crumbs
- salt, pepper, chili powder, paprika, oregano leaves, ground cumin
- 1 teaspoon garlic powder
Method
- In large shallow pan (not aluminum) combine veggie juice and hot sauce.
- Add chicken and and refrigerate 3 hours to marinate, turning the chicken frequently.
- Drain chicken, discard marinade and preheat oven to 375 F.
- Spray baking sheet with non-stick cooking spray.
- In a large plastic bag, combine corn flake crumbs and all the spices.
- Place chicken in bag and shake.
- Sprinkle any remaining crumbs over chicken.
- Bake until chicken is tender and crisp [chicken parts about 1 hour (whole) and chicken breasts about 35 minutes (boneless)].
