Nut and Crumb Dusted Chicken

• 5 lbs chicken thighs (skinned)
• 8 garlic cloves (minced)
• 12 cup raspberry vinegar
• 1 cup fresh key lime juice
• 4 chipotle chiles (in adobo, minced)
• 1 teaspoon dry mustard
• 12 cup soy sauce
• 1 tablespoon kosher salt
• 2 teaspoons fresh cracked pepper
• 1 cup brown sugar
• 1 cup pumpkin seeds (chopped, toasted)
• 1 cup almonds (chopped, toasted)
• 1 cup fresh breadcrumb (ground fine, toasted)
• 1 cup flour
• 13 cup sesame seeds (ground, toasted)
• 1 tablespoon kosher salt
• 34 teaspoon cayenne
• 3 eggs
• olive oil (as needed)

1. Combine the chicken, vinegar, lime juice, chipotles, mustard, soy sauce, salt, pepper and sugar.
2. Stir well to blend/coat.
3. Cover.
4. Chill 8 hours, turning to coat often.
5. Heat oven 400.
6. Combine the pepitos, almonds and breadcumbs.
7. Combine the flour, seeds, salt and cayenne.
8. Beat eggs.
9. Drain chicken.
10. Dip in flour mix, then egg, then nut mix to coat.
11. Place on a sprayed rack over a baking sheet.
12. Drizzle lightly with oil.
13. Bake 40-45 minutes or until golden and cooked through.

chicken, garlic, raspberry vinegar, fresh key lime juice, chiles, mustard, soy sauce, kosher salt, fresh cracked pepper, brown sugar, pumpkin seeds, almonds, fresh breadcrumb, flour, sesame seeds, kosher salt, cayenne, eggs, olive oil

Taken from www.food.com/recipe/nut-and-crumb-dusted-chicken-172315 (may not work)