1 c. low sodium mixed vegetable juice
1 1/2 c. corn flake crumbs
1/2 tsp. each salt, pepper, chili powder, paprika, oregano leaves, ground cumin
1/4 tsp. hot sauce
2 1/4 lbs. chicken skinned (can use boneless chicken breast or turkey)
1 tsp. garlic powder

In large shallow pan (not aluminum) combine veggie juice and hot sauce. Add chicken and let marinate for 30 minutes at room temperature or cover and refrigerate 3 hours. Turn chicken frequently.

Drain chicken, discard marinade, preheat oven to 375 degrees.

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). Chicken breasts about 35 minutes (boneless).