Instead of just breading chicken, take it up a notch with a kick.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the bread crumbs, Parmesan cheese, garlic salt, and pepper in a bowl; set aside.

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  • Place the mayonnaise and chipotle peppers into a blender and puree until smooth. Scrape the mayonnaise mixture into a plastic bag; add the chicken breasts and coat evenly with the mayonnaise. Press the chicken breasts into the bread crumb mixture and shake off any excess.

  • Cook the chicken breasts in the hot oil until the breading is golden brown and the breasts are no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

666 calories; 50.4 g total fat; 84 mg cholesterol; 604 mg sodium. 21.4 g carbohydrates; 31.2 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/08/2010
Next time I would use a little less mayo - just to get more chili flavor but all in all - very quck easy and tasty:) Read More
(7)

Most helpful critical review

Rating: 3 stars
09/04/2013
I made this exactly according to directions except instead of frying I made it "oven fried" by putting it in a 350 deg. F oven until a meat thermometer reached 162 degrees knowing that the temp would rise to 165 while the meat was resting (that's about 45 minutes or until juices run clear.) It was good but lacked complexity. I will make it again but like other reviewers will use less mayo next time for a stronger chile flavor. I was glad I had made homemade guacamole to go with it because it was best when topped with the guac. Read More
(5)
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/08/2010
Next time I would use a little less mayo - just to get more chili flavor but all in all - very quck easy and tasty:) Read More
(7)
Rating: 4 stars
03/08/2010
Next time I would use a little less mayo - just to get more chili flavor but all in all - very quck easy and tasty:) Read More
(7)
Rating: 3 stars
09/04/2013
I made this exactly according to directions except instead of frying I made it "oven fried" by putting it in a 350 deg. F oven until a meat thermometer reached 162 degrees knowing that the temp would rise to 165 while the meat was resting (that's about 45 minutes or until juices run clear.) It was good but lacked complexity. I will make it again but like other reviewers will use less mayo next time for a stronger chile flavor. I was glad I had made homemade guacamole to go with it because it was best when topped with the guac. Read More
(5)
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Rating: 5 stars
06/21/2011
This was really good not as spicy as I thought it would be. I didn't blend the mayo and chipotle peppers in the blender just finely diced the chipotle and mixed it well in the mayo. I also used panko breadcrumbs instead of traditional breadcrumbs. Just covered the bottom of the pan with canola oil and pan fried until crispy!! Read More
(5)
Rating: 5 stars
09/02/2014
I'd like to try this recipe for my hubby and children.I really like to cook.Thank you Read More
Rating: 4 stars
05/19/2013
I really liked the flavor of the breading but I think 375 is too hot for the grease. Mine turned out very dark before the inside was even cooked all the way. I'll try this again on 350 I think. Read More
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