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Oven-Fried Chipotle Chicken

2 whole canned chipotle chilies in adobo (available at Mexican and Hispanic markets) or 2 teaspoons chili powder

¾ cup mayonnaise

Salt and pepper, to taste

2 pounds boneless, skinless chicken thighs (or 6 legs and 6 wings)

2¼ cups fine fresh white bread crumbs

¼ teaspoons cayenne, or to taste

In a food processor blend together the chipotles (or chili powder), mayonnaise and salt and pepper 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.

Heat oven to 425 degrees. Coat a roasting rack with oil and place in a baking sheet.

In a large bowl combine the bread crumbs, cayenne, salt and pepper. Coat each piece of chicken with the breadcrumb mixture, patting the mixture on lightly. Arrange chicken pieces on prepared rack and bake 30 minutes, flipping them once.

Reduce the temperature to 375 degrees and bake the chicken for 10 to 20 minutes more, or until it is cooked through.

Serves six.

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