Bread Chicken With Mayo: A Mess-Free Guide

Breading chicken with mayonnaise is a great alternative to using eggs and/or milk. It locks in moisture, keeping the chicken juicy and tender, and helps the bread crumbs adhere to the chicken. This method is also a healthier alternative to frying chicken as it requires less oil. To bread chicken with mayo without making a mess, you can paint the mayo on your chicken pieces in an even layer, ensuring every inch is coated.

Use mayo instead of egg and/or milk

Instead of using eggs and/or milk, you can use mayonnaise as a binding agent to make your breaded chicken. Mayonnaise is an excellent alternative to eggs and/or milk, as it helps the breadcrumbs adhere to the chicken and adds flavour and moisture to the dish.

To use mayonnaise instead of eggs and/or milk, start by seasoning your chicken breasts with salt and pepper. Then, take a bowl of mayonnaise and paint it onto your chicken pieces in an even layer. Make sure every inch of the chicken is coated. You can also season the mayonnaise with salt and pepper, paprika, garlic powder, lemon zest, or even a little sugar to add extra flavour.

After coating your chicken with mayonnaise, it's time to bread them. Prepare a separate bowl with seasoned breadcrumbs. You can use regular breadcrumbs or Panko, which is a type of Japanese breadcrumb that gives a lighter and crispier texture. Dip the chicken into the breadcrumbs, turning and pressing gently until it is fully coated.

Once your chicken is breaded, it's ready to be cooked. You can fry, bake, or air fry it until golden brown. Serve your breaded chicken with your favourite dipping sauce, or enjoy it as-is.

Season the mayo

Seasoning the mayonnaise before coating your chicken is a great way to add flavour to your dish. You can season the mayo in addition to the breading. Salt and pepper are a must, but you can also add paprika, garlic powder, lemon zest, lemon pepper, thyme, oregano, cayenne pepper, Italian seasoning, tarragon, cracked black pepper, chilli powder, onion powder, sugar, or even a little Dijon mustard. Just mix your chosen flavourings into the mayo to taste. You can also let the seasoned mayo meld for a few hours before coating your chicken.

Use Panko crumbs for a lighter texture

Panko crumbs, or Japanese-style breadcrumbs, are larger and flakier than traditional breadcrumbs, resulting in a lighter, crispier texture when used to bread chicken. To achieve the perfect panko-crusted chicken, follow these steps:

Prepare the Chicken

Start by removing any fat from the chicken breasts and cutting them horizontally into cutlets. Then, use a meat tenderizer or a heavy object like a rolling pin to pound the chicken to an even thickness of about 1/4 to 1/2 inch. This step is crucial for two reasons: it helps tenderize the meat, and it ensures that the chicken cooks evenly and quickly.

Season the Panko Crumbs

In one bowl, mix the flour, paprika, onion powder, garlic powder, mustard powder, white pepper, and salt. In a separate shallow bowl, beat an egg. For the panko crumbs, combine them with garlic powder, onion powder, salt, and pepper in a third shallow bowl. You can also add grated Parmesan cheese and dried herbs like sage, thyme, or Italian seasoning to the panko crumbs for extra flavor.

Coat the Chicken

First, dip the chicken cutlets into the flour until coated, then dunk them in the beaten egg, and finally, place them in the seasoned panko crumbs, pressing gently to ensure an even coating and maximum crunchiness.

Fry the Chicken

Use a large skillet or frying pan and heat about 1/4 inch of oil to 350°F (175°C). To test if the oil is hot enough, drop a small panko crumb into the pan; if it sizzles, the oil is ready. Carefully place 1-2 breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and cooked through, with an internal temperature of 165°F (75°C).

Serve

Transfer the fried chicken to a plate lined with paper towels to absorb any excess oil. Sprinkle with flaky sea salt, if desired, for an extra crunch and flavor boost.

Enjoy your perfectly breaded, crispy chicken with a variety of sides, such as salad, potato dishes, roasted vegetables, or sauces like lemon juice or creamy pesto.

Bake instead of fry

Breading chicken with mayonnaise is a great way to keep the meat moist and full of flavour. Instead of frying, baking is a healthier alternative that still yields delicious results.

To start, preheat your oven to 400°F. You can use a meat mallet to pound the chicken breasts to an even thickness of about one inch. This step is optional but recommended, as it ensures even cooking. Season the chicken generously on both sides with salt and pepper, or other seasonings of your choice, such as lemon pepper or Tuscan seasoning.

Next, prepare your breading station. In a small bowl, combine mayonnaise with other flavour enhancers like mustard, garlic powder, herbs, or cheese. In a separate shallow dish, mix together your choice of breading, such as dried breadcrumbs, panko breadcrumbs, or a combination of both for a varied texture. You can also add grated Parmesan or Manchego cheese to the panko for extra flavour.

Now, it's time to bread the chicken. Coat each chicken breast thoroughly with the mayonnaise mixture, and then dredge it in the breadcrumb mixture, gently pressing and turning until fully coated. Place the breaded chicken on a baking sheet lined with tin foil. Drizzle each piece with olive oil, about half a teaspoon to one teaspoon per breast.

Finally, bake the chicken for 20 to 30 minutes at 400°F, or until the internal temperature reaches 165°F. For an extra crispy coating, turn on the broiler for the last few minutes of baking. Your chicken is now ready to be served hot or warm, with a sprinkling of salt to taste. Enjoy!

Use a baking sheet/parchment paper

Using a baking sheet or parchment paper is a great way to bread chicken with mayonnaise without creating a mess. This method allows you to easily contain the breading process and catch any crumbs or drops, making cleanup a breeze. Here's a step-by-step guide to help you bread chicken like a pro using a baking sheet and parchment paper:

Prepare your workstation:

Start by lining your baking sheet with parchment paper. This creates a clean, non-stick surface that will make cleanup a breeze. Having a designated workstation for breading your chicken ensures that any mess is contained and makes it easier to dispose of the waste afterward.

Cut and season the chicken:

Cut your chicken into the desired size and shape. For tenders or nuggets, cut the chicken into 1-inch strips, following the grain of the meat. Season your chicken strips generously with salt and pepper, or any other seasonings of your choice. You can also add bold chicken seasoning or Cajun seasoning to give it an extra kick. Remember to season the chicken before breading to ensure a flavorful final product.

Prepare the breading mixture:

In a separate bowl, prepare your breading mixture. You can use traditional breadcrumbs, or for a lighter and crispier texture, opt for Japanese-style panko crumbs. Mix your breadcrumbs with seasonings like garlic powder, onion powder, Italian seasoning, thyme, or any other herbs and spices you prefer. Feel free to experiment with different flavors to find your perfect combination.

Coat the chicken with mayonnaise:

Using a brush, paint each piece of chicken with a layer of mayonnaise. Make sure to cover all surfaces evenly. Mayonnaise acts as an excellent binding agent, helping the breadcrumbs adhere to the chicken. It also keeps the chicken moist and juicy during the cooking process. You can even mix seasonings directly into the mayonnaise for added flavor.

Bread the chicken:

After coating the chicken with mayonnaise, it's time to bread them. Gently dredge each piece of chicken in the breadcrumb mixture, turning and pressing gently until fully coated. Make sure to cover all surfaces evenly. Place the breaded chicken pieces on the prepared baking sheet, leaving a little space between each piece to prevent them from sticking together.

Bake and serve:

Once all the chicken pieces are breaded and arranged on the baking sheet, they're ready to be baked. Follow the recipe's baking instructions, and don't forget to flip the chicken halfway through for even cooking. Serve your juicy, breaded chicken with your favorite dipping sauces, and enjoy the fruits of your labor!

Using a baking sheet and parchment paper is a straightforward and efficient way to bread chicken with mayonnaise. It helps contain the mess, making cleanup faster and easier. So, the next time you're craving some crispy, juicy chicken, don't be afraid to get your hands messy with mayonnaise and breadcrumbs!

Frequently asked questions