1 c. mixed vegetable juice
1/4 tsp. hot sauce
2-1/4 lbs. chicken parts, skinless
2 oz. sharp cheddar cheese, grated
1-1/2 oz. cornflake crumbs
1 tsp. garlic
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano leaves
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. ground cumin

In 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 bag and shake to coat chicken; place pieces on cookie sheet. Sprinkle any remaining crumb mixture over chicken and press to adhere.

Bake at 375°F for 1 hour or until chicken is tender and crisp.