Our Smoked Chilli Mayois great for dipping just about anything in. But it’s also a great little ingredient to cook with, providing a lovely subtle smoky creamy chilli flavour. This quick breaded chicken recipe uses the mayo to help coat a chicken breast in breadcrumbs for a quick and delicious mid-week meal. You could do the same thing with strips of chicken! For more choice chicken ideas head here.
Smother a chicken breast in mayo (you could also cut into slices).
Cover in breadcrumbs, dip into whisked egg, then dip into breadcrumbs again.
Fry in butter & olive oil until golden. Finish coking in the oven.
Prepare 3 stages to bread the chicken: in one bowl add the Gran Luchito Smoked Chilli Mayo. Beat an egg in a second bowl. Add the breadcrumbs to a third bowl/plate.
This can be a little messy but it's worth it. Follow this order to cover the chicken: mayo, breadcrumbs, egg, breadcrumbs (you could also cut the chicken into strips).
In a skillet over a medium heat, add a little olive oil. When hot, add the chicken breasts and cook until golden. Flip and cook other side.
Add chicken to an oven dish (or simply in the same pan if it's oven-proof), cover with foil and leave to cook for 10mins.
Check to see if the chicken is cooked through by cutting into a breast at its thickest point. Return to oven if still pink (if removed slightly under-done, the chicken can be finished by wrapping in the foil and leaving to rest and cook by residual heat for 5-10 mins).
Serve with salad, chips, guacamole or your favourite side.
Have you made this breaded chicken ? If so please do let us know how you got on?