Best Oven Fried Chili Chicken Recipes

Oven-Fried Chipotle Chili Chicken image

Yield Serves 6

Number Of Ingredients 6

2 whole canned chipotle chilies in adobo (available at Mexican and Hispanic markets) or 2 teaspoons chili powder
3/4 cup mayonnaise
6 chicken drumsticks (about 1 1/2 pounds)
6 chicken wings (about 1 pound)
2 1/4 cups fine fresh white bread crumbs
1/4 teaspoons cayenne, or to taste

Steps:

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 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.

OVEN FRIED CHILI CHICKEN image

Yield 12 pieces

Number Of Ingredients 6

1 1/4 cups corn flakes crumbs
2 to 3 tsp chipotle chili powder
1 tsp ground cumin
3/4 tsp garlic salt
1/2 cup evaporated milk
12 bone in chicken thighs, about 4 pounds total

Steps:

1) Heat oven to 375 degree. Line 2 baking shets with aluminum foil. 2) In a pie dish or shallow bowl, whisk together the corn flake crumbs, chili powder, cumin and garlic salt. Pour evaporated milk into a second pie dish. 3) Dip a chicken thigh into the milk and shake off excess. Roll it around in the corn flake crumbs until completely coated. Shake off excess. Place on the prepared baking sheet. Repeat with remaining chicken. 4) Bake chicken at 375 degree for 50 to 55 minutes or until golden and crispy and internal temperature registers 160 degree on a instant read thermometer. May be served warm or at room temperature.