Place the chicken is a large gallon size Ziploc bag. In a small bowl or glass measuring cup, stir together the olive oil, hot sauce, vinegar, salt, and pepper. Pour the marinade over the chicken and seal the bag. Place in the refrigerator for 8-24 hours. Turn the bag over a time or two to ensure the meat is thoroughly coated.
When ready to cook the chicken, preheat the oven to 350 degrees. Place the corn flakes cereal in a large Ziploc bag and crush by rolling over the bag with a rolling pin. The goal is to turn the crushed flakes that are a course powder. This should only take a minute or two. Place the crumbs in a pie plate or flat bottomed bowl and stir in the taco seasoning.
Line a large baking sheet with foil and set it next to the bowl of crumbs. Remove one piece of chicken from the marinade, roll it in the crumbs to thoroughly coat it, and then place it on the baking sheet. Repeat with all the chicken. Sprinkle any remaining crumbs over the chicken. Bake bone-in chicken pieces about 1 hour until cooked through and lightly browned. (Boneless skinless chicken thighs will take about 50 minutes, boneless skinless chicken breast fillets will take about 20 minutes.) Let the chicken rest a few minutes before serving. Enjoy!
This recipe works great with both bone-in and boneless and/or skinless chicken pieces. If you are using a boneless chicken breast, pound it slightly to even it out a bit before marinating. Adjust the times as noted below to account for the different cuts of meat.* The hot sauce adds a deeper flavor to the chicken marinade, but it truly adds very little heat. The spiciness in this chicken is created in the crunchy breading with Mexican spices. Feel free to reduce the amount of Mexican spice mix if you're leery of too much heat.