1/3 cup chili powder
2/3 cup red wine vinegar
1/3 cup dry Italian-style Italian bread crumbs
Place ingredients in the order suggested in advance by the manufacturer. Cover, and refrigerate at least one hour for marinating. Refrigerate leftover marinade at least 3 hours. Warm the marinade well into the refrigerator, turning bag every 15 minutes.
Remove the chicken from marinade, shred skin and joints, and discard marinade.
Place coated chicken sides in a 9 x 13 inch baking dish. Sprinkle with chili powder and vinegar. Cover a large sheet of waxed paper and place aluminum foil on this. Put roasting rack in the middle of oven, and heat oil in preheated oven. Place chicken on waxed paper, carefully turning over legs to avoid scorching. Cover chicken completely, and leave marinade in oven for 3 hours, brushing occasionally with aluminum foil to prevent burning.
Remove covered chicken from oven, and place onto a waxed paper lined baking sheet, placing roasting rack directly above on waxed paper. Brush with oil, and place roasting rack on baking sheet, ensuring foil is on baking sheet and foil does not touch.
Rinse chicken, and pat dry, skin side down.
Place chicken on baking sheet; brush with marinade and dinner rolls. Cover with foil, and let cool overnight at room temperature.
Onto basilise the chicken rack, whites each side of rack, and spray marinade with cooking spray. Swipe marinade around inside chicken, and place on baking sheet on waxed paper. Boil water as needed to keep chicken moist; cool completely.
Place chicken on baking sheet, and sprinkle with 1/4 cup Parmesan cheese. Cover rack, and allow to cool completely.
I used real raisins and had a squeeze of fresh lemon here and there. Even did a couple of spins of the cornstarch/water mixture before bedding it down. It didn't seem to be struggling with the dough. I'll be making this again.
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