This baked chicken gets its Latin flavor from unsweetened cocoa (used in Mexican molé sauces), cumin, sweet paprika, and oregano. It is lightly coated with panko and roasted to perfection. I buy a whole chicken and cut it up myself to save on costs, but feel free to use your favorite light or dark meat chicken parts. Plan ahead for the marination time, which adds moisture and tenderizes.
Cocoa Crisp Chicken Recipe
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Cocoa Crisp Chicken Recipe Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.