Oven-fried Chipotle Chili Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | September 1 | 1 | Servings |
INGREDIENTS
| 2 | Whole canned chipotle | |
| chilies in adobo | ||
| available at | ||
| Mexican and | ||
| Hispanic markets | ||
| or 2 teaspoons | ||
| chili powder | ||
| 3/4 | c | Mayonnaise |
| 6 | Chicken drumsticks, about 1 | |
| 1/2 pounds | ||
| 6 | Chicken wings, about 1 | |
| pound | ||
| 2 1/4 | c | Fine fresh white bread |
| crumbs | ||
| 1/4 | t | Cayenne, or to taste |
INSTRUCTIONS
In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth. In a baking pan arrange the chicken pieces in one layer 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 bread 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 425F. oven, turning them once carefully, for 30 minutes. Reduce the temperature to 375F. and bake the chicken for 10 to 20 minutes more, or until it is cooked through. Serves 6. Gourmet September 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4007
Calories From Fat: 1680
Total Fat: 189.2g
Cholesterol: 1078.2mg
Sodium: 2820.4mg
Potassium: 1573.9mg
Carbohydrates: 416.9g
Fiber: 9.2g
Sugar: 12.3g
Protein: 156.1g