Recipe courtesy of Nancy Josland Dalsin
1 jar Taco Sauce (8-oz.)
2 cloves Garlic, minced
2 cups Crushed Cornflakes
2 teaspoons Chili Powder
2 teaspoons Cumin
1 teaspoon Oregano
Dash ground Cloves
Crushed red pepper to taste (optional)
2 1/2 pounds Chicken Thighs
6 tablespoons Butter, melted
Preheat oven to 375 degrees.
In a shallow dish, whisk together taco sauce, egg and garlic.
In a plastic or paper bag, combine cornflakes, chili powder, cumin, oregano, ground cloves and crushed red pepper if using.
Dip chicken pieces in sauce; toss in cornflakes mixture; place on a greased shallow baking pan.
Drizzle with butter; bake 45 minutes or until golden and tender, and juices run clear.
I made a few changes. Instead of using a jar of Salsa, I saw that Chi Chi's made their own Salsa sauce. I didn't like their recipe so I made an "authentic Mexican salsa." Instead of chicken thighs, I bought chicken drumsticks. I pricked all the pieces with a fork and added them to the authentic salsa in a freezer bag and will let them marinade through the day.
For the crushed cornflakes mixture instead of chili powder I added Chipotle Chili Pepper to give it a "smokey" flavour.See More