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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37154/full/37154/red-carpet-chili-fried-chicken/ <br /><br /> <b>Red Carpet Chili Fried Chicken</b> <br /> Wednesday, February 11, 2009 | by <br /><br />Serves 6<br /><br />1 4-oz. can diced chilis (mild or medium), drained<br />3/4 cup mayonnaise<br />4 lbs. chicken parts<br />(drumsticks, thighs, breasts or wings)1 cup breadcrumbs<br />1?8 tsp. cayenne pepper<br />In food processor or blender combine chilis and mayonnaise until smooth. Blot chicken dry and coat each piece with mayonnaise mixture. Arrange in one layer in baking pan and refrigerate, covered, overnight.<br />In large bowl combine breadcrumbs with cayenne. Dip chicken in breadcrumb mixture. Arrange on rack in baking pan. Bake in preheated 425-degree oven, turning once, for 35 minutes. Reduce heat to 350 degrees and bake another 15 minutes.<br />(Louise Fiszer)<br /><br />

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