Crispy Oven Fried Mexican Chicken
Crispy oven-fried Mexican chicken features flavorful marinated chicken coated with crunchy cornflake crumbs, baked to perfection—ideal for a savory, satisfying meal with bold spices.
Ingredients
Instructions
- In a large shallow pan (not aluminum), combine vegetable juice and hot sauce; add chicken parts and let marinate for 30 minutes at room temperature or cover and refrigerate for 3 hours; turn chicken frequently.
- Drain chicken and discard marinade.
- Spray a baking sheet with Pam cooking spray.
- In a large plastic bag, combine remaining ingredients.
- Place chicken parts a few at a time in the bag and shake to coat the chicken; place pieces on the prepared cookie sheet.
- Sprinkle any remaining crumb mixture over the chicken and press to adhere.
- Bake at 375 degrees Fahrenheit for 1 hour or until chicken is tender and crisp.
Tips & Substitutions
For extra crispiness, consider double coating the chicken by dipping it back into the marinade after the first coating and then re-rolling it in the crumb mixture. If you don’t have cornflake crumbs, crushed tortilla chips can be an excellent substitute. Adjust the hot sauce to your spice preference, and for a twist, add lime zest to the crumb mixture for a fresh flavor boost.
Serving Suggestions
This Crispy Oven Fried Mexican Chicken pairs beautifully with sides like Fiesta Black Beans And Rice or a fresh salad. For a complete meal, serve it alongside Chicken Avocado Tortilla Soup or with warm tortillas for a taco-style feast. Garnish with fresh cilantro and lime wedges for added flavor.
Storage & Reheating
Store any leftover crispy chicken in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 375°F and bake the chicken for about 10-15 minutes until heated through and crisp again. Avoid microwaving, as it may make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Oven Fried Mexican Chicken contains roughly 216 calories, with 10g protein, 28g carbohydrates, and 12g fat. It is an excellent source of iron (199% of the Daily Value), vitamin A (47% of the Daily Value), and calcium (42% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1886mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken pieces. Just be mindful that the cooking time may increase slightly. Ensure the internal temperature reaches 165°F for safe consumption. Bone-in pieces often provide more flavor and moisture.
What can I use instead of vegetable juice?
If you don't have vegetable juice, you can substitute it with a mixture of tomato juice and water or even chicken broth for added flavor. Adjust the seasoning accordingly, as some broths may be saltier than vegetable juice.
Can I make this recipe gluten-free?
Absolutely! To make this dish gluten-free, use gluten-free cornflake crumbs or crushed gluten-free crackers. Ensure all other ingredients, including the hot sauce and any seasoning mixes, are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).