Crunchy chilli cheese chicken

    Crunchy chilli cheese chicken

    (9)
    19saves
    25min


    9 people made this

    About this recipe: A wonderful fried chicken dish that's packed full of flavour. Chicken breasts are coated in a chipotle-spiced mayonnaise, dredged in a Parmesan crumb and deep-fried to perfection.

    Ingredients
    Serves: 4 

    • 1 litre oil for frying
    • 110g breadcrumbs
    • 4 tablespoons grated Parmesan cheese
    • garlic salt and pepper to taste
    • 125ml mayonnaise
    • 2 tinned chipotle chillies in adobo sauce or to taste
    • 4 skinless, boneless chicken breast fillets

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat oil in a deep-fat fryer or large saucepan to 190 degrees C. Combine the breadcrumbs, Parmesan cheese, garlic salt and pepper in a bowl; set aside.
    2. Place the mayonnaise and chipotle chillies into a liquidiser 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 breadcrumb 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. An instant-read thermometer inserted into the centre should read at least 74 degrees C.

    Tinned chipotle chillies in adobo sauce

    Can be purchased in Mexican speciality shops or online.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (9)

    0

    Awesome Used chipotle paste and aged red Leicester cheeseinstead and oven cooked at 190 for 30 mins  -  21 Jan 2012

    by
    7

    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 US | Canada)

    by
    4

    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 US | Canada)

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