Chipotle Fried Chicken

    20 minutes

    This is a great way to enhance fried chicken with a smoky chipotle kick. Serve with chips, rice or a side of buttery pasta.

    9 people made this

    Serves: 4 

    • 1 litre oil for frying
    • 1 cup (125g) bread crumbs
    • 1/4 cup grated Parmesan cheese
    • garlic salt and pepper to taste
    • 1/2 cup mayonnaise
    • 2 chipotle chillies in adobo sauce, or to taste
    • 4 skinless, boneless chicken breast halves

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat oil in a deep-fryer or large saucepan to 190 degrees C. Combine the bread crumbs, Parmesan cheese, garlic salt and pepper in a bowl; set aside.
    2. Place the mayonnaise and chipotle chillies 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.
    3. 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.

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    Reviews in English (6)


    Next time I would use a little less mayo - just to get more chili flavor but all in all - very quck, easy and tasty  -  07 Mar 2010  (Review from Allrecipes USA and Canada)


    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.  -  04 Sep 2013  (Review from Allrecipes USA and Canada)


    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!!  -  21 Jun 2011  (Review from Allrecipes USA and Canada)