Oven-Fried Chipotle Chicken

Oven-Fried Chipotle Chicken

Oven-Fried Chipotle Chicken

 

Bucking the system as usual, I’m providing you with a Mexican-inpired chicken dish on this, the Wednesday before Thanksgiving, instead of an American-inspired turkey dish.

That’s just how I roll.

But if you make and taste this chicken, you’ll understand why I felt the need. Somehow the mayo goes to work on the chicken, rendering it moist and juicy, and when combined with the smoky spice of the chipotles in adobo sauce, it’s marinating magic.

What’s more, this is EASY!  Anyone can do it without a hitch.

Here’s how the magic happens. . .

Recipe courtesy of: Epicurious.com

Ingredients:

2 – 3 whole chipotle chilies in adobo sauce (from a small can)

3/4 cup mayonnaise

8, large, boneless, skinless chicken thighs (you can substitute with 6 legs and 6 wings if you’d like, but oh, the thighs!)

2 1/4 cups fine fresh, white bread crumbs

1/4 t cayenne, or to taste

In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth and you’ve slopped up the sides of the food processor bowl but good.

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In a baking dish, 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. Be sure to smoosh (scientific term) the chicken around in the mayo mixture, ensuring that it gets under every fold.

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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.

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Arrange the chicken pieces on the lightly oiled racks of 2 jelly roll pans and bake them in a preheated 425°F oven, turning them once carefully, for 30 minutes.

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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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No picture can possibly illustrate the moist, tender, spicy yumminess that is this chicken.

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This was dinner last night.  It was good.  I mean, very, very good.  I want it all over again.

Tonight we’re having hotdogs.  Life happens.

Click here to see the Chipotle Mac and Cheese recipe that’s cozying up next to the chicken. They’re a match made in heaven!

Here’s the printable version of the recipe:

 

Oven-Fried Chipotle Chili Chicken

Serves 6
Website Epicurious.com

Ingredients

  • 2 chipotle chilis (from a can with adobo sauce)
  • 3/4 cups mayonnaise
  • 12 boneless/skinless chicken thighs
  • 2 1/4 cups white bread crumbs
  • 1/4 teaspoon cayenne

Directions

Step 1
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.
Step 2
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 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.

 

Written by Becky


Website:

8 Comments
  • Mary Lou Sandvik says:

    Becky, I am forever impressed by your oh-so-clever expressions, descriptions and all around fun lingo when you submit another recipe! Here and now I am taking complete credit for all of your gray matter. YLM

  • Juli Williams says:

    Becky, I want to prepare this delicious-looking recipe and would love to have recipes for the sides, particularly your salad. It looks great as well! I basically want my plate to look just like yours!

    • Becky says:

      Thanks so much, Juli! The recipe for the Chipotle Mac and Cheese is featured on my site under the “What’s Cooking” tab as well and it’s always a hit, but the salad is actually a salad kit from Costco.

  • LAS says:

    Looking forward to reading what pondermom. com has to say 🙂

  • Pam says:

    Becky, enjoying the variety within your blog! Can’t wait to try the Chipolte Chicken dish for my fam, sounds like a yummy dish for a busy day!

    • Becky says:

      It is yummy, Pam! And, you know what? Could be a good dish for one of your off-spring to make for you on your special day this weekend as you sit sipping a cocktail. Have a great Thanksgiving, and a wonderfully, joyous b-day!


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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