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Ingredients
- 3 whole canned chipotle chiles in adobo (available at Mexican and Hispanic markets) or 3 teaspoons chili powder
- 34 cup mayonnaise
- 2 lbs chicken parts (breast, legs, etc.)
- 2 14 cups panko breadcrumbs or 2 14 cups finely crushed tortilla chips
- 14 teaspoon cayenne, to taste
Method
- 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 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.
