Easy Moist Chipotle Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 2, 2014
I'd like to try this recipe for my hubby and children.I really like to cook.Thank you
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Reviewed: Sep. 4, 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.
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Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA
Living In: Madison, Alabama, USA

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Reviewed: 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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Cooking Level: Expert

Home Town: Middletown, New York, USA
Living In: Clarksville, Tennessee, USA
Photo by amandak23k
Reviewed: 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!!
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Photo by amandak23k

Cooking Level: Intermediate

Reviewed: Mar. 7, 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 :)
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