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This is my own recipe for Mexican oven-fried chicken * with a crunchy cornmeal crust and lots of seasonings. It's great served with my super Easy Mexicorn (plus a green salad with Southwest Ranch dressing * see recipe for dressing posted under Salad subcategory * salsa recipes are under Appetizer subcategory) **
MEXICAN Oven Fried CHICKEN
3 lbs chicken parts (breasts, thighs, legs)
1-1/2 cups Bloody Mary mix (or tomato juice w/ 1-2 tsp hot sauce)
1/2 cup corn meal ……………….. 1/4 cup dry bread crumbs
1/2 tsp oregano, dried ………….. 1 tsp ground cumin
1 tsp chili powder………………… 1/2 tsp paprika
2 tsp garlic powder………………. 1 tsp Kosher or sea salt
cooking spray
Combine chicken with Bloody Mary mix in large zip-lock baggie; put in a bowl and refrigerate several hours (or overnight), turning over a few times.
Combine rest of ingredients in a large baggie. Drain chicken and put into the baggie (one piece at a time); shake to coat and put chicken on a cookie sheet (covered with foil and sprayed with non-stick spray). Bake at 375 for 45-60 minutes, until juices run clear (start upside-down, and turn pieces over halfway through baking). Sprinkle with fresh, chopped cilantro (if desired) ~ serve with salsa or pico de gallo (if desired). Serves 4-6
EASY Mexi-Corn: Put 2 cans corn (drained) into microwaveable casserole dish with about TB olive oil, 1 tsp cumin, 1 tsp Kosher salt, 1/2 tsp dried oregano and 1/4 cup coarsely chopped red, green and/or yellow peppers. Microwave on HIGH about 4 minutes, or until hot.
MEXICAN Oven Fried CHICKEN
3 lbs chicken parts (breasts, thighs, legs)
1-1/2 cups Bloody Mary mix (or tomato juice w/ 1-2 tsp hot sauce)
1/2 cup corn meal ……………….. 1/4 cup dry bread crumbs
1/2 tsp oregano, dried ………….. 1 tsp ground cumin
1 tsp chili powder………………… 1/2 tsp paprika
2 tsp garlic powder………………. 1 tsp Kosher or sea salt
cooking spray
Combine chicken with Bloody Mary mix in large zip-lock baggie; put in a bowl and refrigerate several hours (or overnight), turning over a few times.
Combine rest of ingredients in a large baggie. Drain chicken and put into the baggie (one piece at a time); shake to coat and put chicken on a cookie sheet (covered with foil and sprayed with non-stick spray). Bake at 375 for 45-60 minutes, until juices run clear (start upside-down, and turn pieces over halfway through baking). Sprinkle with fresh, chopped cilantro (if desired) ~ serve with salsa or pico de gallo (if desired). Serves 4-6
EASY Mexi-Corn: Put 2 cans corn (drained) into microwaveable casserole dish with about TB olive oil, 1 tsp cumin, 1 tsp Kosher salt, 1/2 tsp dried oregano and 1/4 cup coarsely chopped red, green and/or yellow peppers. Microwave on HIGH about 4 minutes, or until hot.
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