Oven-fried Chipotle Chili Chicken
"I really love the smokey flavor of anything with chipotle chilies. I even sprinkle the powdered variety on my grits!"
- Ready In:
- 2hrs 10mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 3 whole canned chipotle chiles in adobo (available at Mexican and Hispanic markets) or 3 teaspoons chili powder
- 3⁄4 cup mayonnaise
- 2 lbs chicken parts (breast, legs, etc.)
- 2 1⁄4 cups panko breadcrumbs or 2 1/4 cups finely crushed tortilla chips
- 1⁄4 teaspoon cayenne, to taste
directions
- In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth.
- Arrange the chicken pieces in one layer on a baking pan and coat them completely with the mayonnaise mixture.
- Chill the chicken, covered, for at least 1 hour or overnight.
- In a large bowl combine the panko or tortilla crumbs, the cayenne, salt and pepper to taste and coat each piece of chicken with the bread crumb mixture, patting the mixture on lightly.
- Arrange the chicken pieces on the lightly oiled racks of 2 roasting pans and bake them in a preheated 425°F.
- oven, turning them once carefully, for 30 minutes.
- Reduce the temperature to 375°F.
- and bake the chicken for 10 to 20 minutes more, or until it is cooked through.
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Reviews
-
A lovely crispy, spicy coated chicken dish. The only thing I did different was that I cooked the chicke on a lower temerature, 350F, I did not turn it over but it came out beautiful! -
The flavor of this dish is spicy but not too intense. The high temperature at the beginning "fried" the tortilla chips very well. The chicken came out juicy and moist, and very tasty. This is definately a recipe that is worth repeating....again and again. Thanks for sharing the recipe. -
This was so good!!! I didn't change a thing. It is spicy! I served it with a fairly bland noodle dish and green beans topped with almonds and a salad and the combo was perfecto! -
I'm using panko for the first time and really enjoyed it. It gives a nice soft crunch. The smoky flavor of the chipotle and the slight spiciness of the chicken is a great combination. I also love the simplicity of the preparation!
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
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