Prep Time: 1 hour 10 mins
Cook Time: 30 mins 
Servings: 4Elevate fried chicken with the big, bold flavors sealed in canned chipotle peppers in adobo. A well-stocked pantry – or Cantry – inspires creative, homemade meals your family will love.
1 3-pound chicken, cut into 8 pieces
1 12-ounce can evaporated milk
1 7-ounce can chipotle peppers in adobo, pureed
1 teaspoon salt
2 cups panko bread crumbs
2 tablespoons vegetable oil
1 teaspoon dried oregano
Combine chicken, milk, chipotle peppers and salt in sealable plastic bag; shake to combine. Refrigerate at least 1 hour or overnight.
Preheat oven to 400°F. In large mixing bowl combine panko crumbs, vegetable oil and oregano. Working with one piece at a time, remove chicken from the marinade; shake off the excess liquid. Toss in the bread crumbs until thoroughly coated.
Place chicken pieces on a rack in baking pan. Bake 30 minutes or until bread crumbs are browned and chicken is cooked through.
Calories 877; Total Fat 49g (Sat 14g, Trans 0g); Cholesterol 298mg; Sodium 824mg; Total Carbohydrates 38g; Dietary Fiber 3g; Sugars 7g; Protein 69g; Vitamin A 712IU; Vitamin C 4mg; Calcium 182mg; Iron 5mg; Vitamin D 25IU; Folate 66mcg
% Daily Value: Vitamin A 14%; Vitamin C 7%; Calcium 18%; Iron 27%
