Sometimes I get a craving for something with a kick to it, and a little crunch. This is the perfect combination of both.
You will need;
-Chicken (I used boneless, skinless Breast)
-1 cup panko bread crumbs
-1 tablespoon Garlic Powder
-1 tablespoon Smoked Paprika
-1 teaspoon cayenne pepper powder
-1 teaspoon salt
-1 teaspoon black pepper
-1 cup mayonnaise (I used kraft Mayo)
First Trim and clean the chicken you are using. I also split my Chicken breast (butterfly it) and pound it out.
Those little pieces are awesome as tester strips to adjust the seasoning as needed before serving.
Next, mix the seasonings with the breadcrumbs and set aside
Take the mayo, and slather it on all sides of the chicken (this is in place of the egg or milk. The oils in the mayo really hold in the moisture and help make the crust nice and crunchy!) It looks a little funky, but trust me, it’s really great!
Coat the chicken in the breadcrumbs, again on all sides.
Fry in a non-stick pan on medium heat with about a tablespoon of oil, until golden in color and the chicken is cooked, about four to six minutes on each side for a pounded out Chicken Breast.
Serve with any sides you wish, it’s good with veggies, potato’s, rice.. You name it. Also, you can bake this chicken and it comes out crispy. Just preheat the oven to 350 degrees F. Put on a cookie sheet, and cook for about 20 minutes or until the chicken is done.
Hope you enjoy!!
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I’ve never used mayo for breading chicken. Trinity would probably love it because she eats mayo on EVERYTHING!!!
I love to use ranch dressing like you used the mayo. It adds a little extra flavor
I’ve done it with ranch before, but the egg in the mayo seems to make the chicken really tender.. It’s a trick now I use all the time. LOL
This looks good! I am making something similar today, but with buttermilk and pecans!
That sounds yum!
Not a mayo fan but willing to try this as I have all ingredients on hand! And I’m like you–I want a kick and a crunch usually at the same time.
You can’t even taste the mayo once it cooks, so I really hope you like this!
Recently, I contemplated using mayo on chicken in a similar way, except I was going to mix it StoneWall Kitchen’s garlic roasted mustard before pressing it into the bread crumbs. Your chix looks absolutely delicious and I can’t wait to bake chicken that way! PS: Out of curiousity, is your squash sautéed/grilled? If so, I’d love to know your recipe, I’m dying to make squash that way ever since I had it with family, but they never give a clear recipe, it’s always “a little of [spice]” or “a dash of [dressing]“
The squash is oven roasted.. I posted the recipe last week for it.
It’s really delicious. Your chicken sounds great! I am going to have to try it that way. 
It’s hard to tell you how your family sautéed/grilled the squash, because I think everyone does it a little different. I would just play with some spices until you figured out a way you like it best. Smoked Paprika and cayenne pepper give it a nice kick, maybe a little garlic. I like to cook them with onion powder and garlic powder, a little salt, pepper, and some butter when I sautée them. To grill them, I would just use olive oil, salt and pepper. Toss them in the oil before you grill them to keep them from sticking and burning.
Hope that helps a little.
Oh yum! As you can see, I’m a little behind on my reading…………this looks wonderful – especially the squash and mashed on the side!
Reblogged this on Kelsey Smith Posts.
Thank you!