Easy Moist Chipotle Chicken Recipe - Allrecipes.com
Easy Moist Chipotle Chicken Recipe
  • READY IN 20 mins

Easy Moist Chipotle Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 chicken breasts Change Servings
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Directions

  1. 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.
  2. 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.
  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 center should read at least 165 degrees F (74 degrees C).
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins

Footnotes

  • 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.
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Reviews More Reviews

Mar 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 :)

 
Sep 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.

 

7 Ratings

Jun 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!!

 
May 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.

 

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Nutrition

  • Calories
  • 666 kcal
  • 33%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 50.4 g
  • 78%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 604 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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