Post by wilderness on May 30, 2020 10:25:48 GMT -5
Mexican Oven-Fried Chicken for Two-Birdy
Source Unknown
It is helpful to bake the chicken on a rack so that it will crisp a bit on the bottom but can be done in a shallow baking tray with parchment or cooking spray. This was originally reduced fat—adding the optional cheese was a later change which will increase the crisping--and the calories.
I use boxed prepared corn flake crumbs. If you make your own, make sure they are not too coarse.
I sometimes make up a double or triple amount of crumbs without the cheese for later use as home-made shake n' bake. I also sprinkle any leftover crumbs on top of the chicken before baking.
2-4 servings depending on the size of the thighs.
4 bone-in chicken thighs, skinned
¼ cup tomato juice (I’ve seen one version that uses bloody Mary mix—haven’t tried it.)
Tabasco, to taste
¼ cup of boxed corn flake crumbs
¼ tsp each salt, garlic powder, paprika, chili powder, ground cumin, oregano, freshly ground black pepper
Optional: 2 oz. finely grated cheddar cheese
Marinate chicken in tomato juice with Tabasco for 30 min. on the counter or refrigerate for 2 hours.
Drain the chicken pieces well and discard marinade. Shake in the seasoned crumbs and bake in a shallow pan on a rack at 400 degrees for 45 min. or until the chicken is done. If it starts to brown too much before chicken is done, cover with aluminum foil.
Source Unknown
It is helpful to bake the chicken on a rack so that it will crisp a bit on the bottom but can be done in a shallow baking tray with parchment or cooking spray. This was originally reduced fat—adding the optional cheese was a later change which will increase the crisping--and the calories.
I use boxed prepared corn flake crumbs. If you make your own, make sure they are not too coarse.
I sometimes make up a double or triple amount of crumbs without the cheese for later use as home-made shake n' bake. I also sprinkle any leftover crumbs on top of the chicken before baking.
2-4 servings depending on the size of the thighs.
4 bone-in chicken thighs, skinned
¼ cup tomato juice (I’ve seen one version that uses bloody Mary mix—haven’t tried it.)
Tabasco, to taste
¼ cup of boxed corn flake crumbs
¼ tsp each salt, garlic powder, paprika, chili powder, ground cumin, oregano, freshly ground black pepper
Optional: 2 oz. finely grated cheddar cheese
Marinate chicken in tomato juice with Tabasco for 30 min. on the counter or refrigerate for 2 hours.
Drain the chicken pieces well and discard marinade. Shake in the seasoned crumbs and bake in a shallow pan on a rack at 400 degrees for 45 min. or until the chicken is done. If it starts to brown too much before chicken is done, cover with aluminum foil.
Chicken thighs are most tender at an internal temperature of 170-175 F or even more; chicken breasts, 165 F.
NOTE: I think this is the result of my combining several recipes back in the 70's--I can't remember from where. I see a few recipes out there that are similar where people said their mothers used to make it. I guess I'm their mother's age! LOL! When I was dieting I used to remove the chicken skin but it is good with the skin on, too. Very easy to increase this recipe as desired.
