I only buy whole (organic) chickens and cut them up myself and I often make recipes with the breast so I am constantly looking for good recipes for the other pieces. This one is a hit!

{{!gwi}}

1 1/2 pounds chicken (2 legs, 2 thighs, 2 wings)

1 chipotle pepper (or 2 tablespoons Adobo)

1 generous tablespoon real mayonnaise

1 cup Panko bread crumbs

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/8 teaspoon cayenne pepper

Cut chicken into serving pieces and remove all visible fat and the skin; remove the skin by holding the skin with a paper towel in one hand (so it wonÂt slip) and pull it off. In a food processor, puree chipotle and mayonnaise until smooth. Coat all sides of the chicken pieces with the chipotle mixture and place in the refrigerator for at least 3 hours or up to 24 hours (plastic bag).

Pre-heat to oven to 375° and coat a baking sheet lightly with 1 teaspoon canola or olive oil. Season Panko crumbs with salt, pepper and cayenne pepper. Completely coat the chicken pieces with the bread crumbs and place on the baking sheet in a single layer. Bake for 35 minutes, turn pieces over and bake 25 minutes more. Comes out {{!gwi}}.

*For boneless, skinless chicken breasts, baked at 425° for 20 to 25 minutes just until juices run clear, turning after half the time; spray lightly with cooking spray (Pam) to help the crust brown.

Marilyn