Best Mayonnaise Chicken Recipes

FRIED CHICKEN SANDWICH WITH SPICY MAYONNAISE

Steps:

• Pour the kefir, or buttermilk, or yogurt into a small dish and stir in the ½ teaspoon of hot smoked paprika, ½ teaspoon of salt, lemon juice, Dijon mustard, and maple syrup. Peel the garlic and mince or grate it in, too. Give a good stir, then add the chicken thigh and turn it in the marinade to make sure it's well coated. Cover the dish, then leave for at least 4 hours or up to 2 days in the fridge. (If you simply cannot wait that long, leave the chicken in its marinade out on the kitchen countertop for 20-40 minutes.)
• Take the chicken, in its marinade, out of the fridge in good time to get to room temperature before you start to cook it.
• Mix the flour with the remaining ¼ teaspoon each of hot smoked paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don't try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry.
• Mix the garlic mayonnaise with the Chili Crisp oil and honey, and spread both pieces of a split burger bun (or a couple of slices of bread) with it. Put a plate lined with paper towels by (but not dangerously near) the stove, if you want to get rid of any excess fat once the chicken's cooked.
• Pour enough oil into your chosen pan to come about 1½ inches up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you want to be precise, and have a food thermometer, then you want the fat to be at 375ºF when the chicken goes in (and about 350ºF as it cooks).
• Using tongs, gently lower the chicken thigh into the hot oil, and cook for 3-4 minutes on each side, by which time the coating should be deep gold and very crisp and the chicken completely cooked through. Remove to the waiting paper-lined plate, remembering to take the pan of oil off the heat, and leave to stand for a couple of minutes while you shred some iceberg lettuce and get out your pickles. Put a handful of shredded lettuce on top of the mayo on the bottom slice, top with the fried chicken, add kimchi, pink-pickled onions and any other pickles you want. Scatter with a bit more lettuce and squidge on the top of the bun or second slice of bread. Go in cautiously: I have more than once burned my mouth.

GARLIC-LIME CHICKEN WINGS WITH CHIPOTLE MAYONNAISE

Steps:

• Combine chicken & marinade ingredients in a ziplock bag, squish around to combine & coat thoroughly & refrigerate 2-4 hours, turning occasionally.
• In a small bowl, stir together all mayonnaise ingredients & refrigerate 30 minutes.
• Heat grill or broiler. Remove chicken from marinade; discard marinade. Gril or broil 12-14 minutes until browned & juices run clear, turning once. Serve with avocado slices & use mayonnaise as a dipping sauce.

WARM CHICKEN, BACON, AND EGG SALAD WITH MAYONNAISE DRESSING

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Chop bacon when cool enough to handle.
• Bring a saucepan of water to a boil, reduce heat to medium, and gently lower eggs into the boiling water using a spoon. Boil for 8 minutes. Remove immediately from heat, drain, and cover eggs with cold water.
• Heat vegetable oil in a skillet over medium heat; cook and stir chicken cubes, onion, and mushrooms in the hot oil until the meat is no longer pink inside and mushrooms are softened, about 10 minutes.
• Place iceberg lettuce into a salad bowl. Add chicken-mushroom mixture and bacon. Top with red bell pepper, cherry tomatoes, and white Cheddar cheese. Stir mayonnaise into salad, tossing gently to coat. Peel eggs and cut each egg in half; cut halves horizontally into 3 wedges apiece. Arrange eggs on top of salad; serve warm.

EASY QUICK DELICIOUS NO-MAYONNAISE CHICKEN SALAD

Steps:

• remove meat from chicken and cut into little chunks. i only use breast meat, but feel free to use dark meat also if you prefer.
• mix together remaining ingredients in bowl.
• fold in chicken.
• spread a bit of dijon mustard on whole wheat bread or bun, put some chicken salad on there along with with lettuce and tomato.
• enjoy!

CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE

Steps:

• CURRIED MAYONNAISE:.
• Combine all ingredients thoroughly.
• CHICKEN AND PINEAPPLE SALAD:.
• Toast coconut on oven tray in moderate oven for about 5 minutes.
• Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
• Refrigerate 1 hour before serving.
• Serves 4.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

CHICKEN, BLACK BEAN, AND CORN SALAD WITH CHIPOTLE MAYONNAISE

Steps:

• In a large bowl toss together black beans, corn, chicken, cilantro, and red pepper. Set aside.
• In a small bowl stir together yogurt and chipotle mayonnaise and stir sauce into chicken mixture until well combined. Chill, covered, 1 hour for flavors to develop.
• Serve in avocado halves.
• Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce.
• In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.

PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE

Steps:

• In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, chili sauce, and salt. With oiled hands, form mixture into 4 patties. In a small bowl, mix together the teriyaki glaze and honey.
• Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki-honey mixture, about 10 minutes, or until fully cooked through. Place burgers on toasted buns and top with lettuce, cucumber, and Ginger Mayonnaise. Garnish with cilantro sprigs and cucumber slices.
• In a small bowl, mix together all ingredients. Refrigerate until ready to use.

CHICKEN SANDWICH WITH CHIPOTLE MAYONNAISE

Steps:

• Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound until about 1/8" thick. They should flatten out to the point where you can cut each in half when cooked to make two sandwiches. Place on plate and season with 1 tablespoons of the Creole/Cajun seasoning. Set aside.
• Heat a skillet over medium high heat and add 2 of the 4 tablespoons of butter. Add the onions, peppers and the remaining tablespoon of seasoning mix and sauté until onions are caramelized. Remove vegetable mixture and set aside. Add remaining butter to the skillet and sauté the chicken breast until cooked through, turning once. This may need to be done in batches.
• To make chipotle mayonnaise, mix all mayonnaise ingredients together.
• To assemble, spread chipotle mayonnaise mixture on both inner sides of the toasted buns then layer within the cooked chicken, sautéed onions and red bell peppers.

OPEN-FACE CHICKEN BURGERS WITH BASIL MAYONNAISE

Steps:

• Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.
• Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.
• Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
• Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.

MAYONNAISE CHICKEN

Steps:

• Set slow cooker to High and melt butter in the bottom of the crock. Mix mayonnaise with Italian salad dressing mix in a bowl and stir chicken pieces into the mixture to coat. Pour the chicken mixture into the slow cooker over the butter. Cover and cook until chicken is tender, 4 to 5 hours, stirring occasionally.

CHICKEN IN CURRY MAYONNAISE

Steps:

• Season the chicken with salt.
• place in a saucepan with the water and cook till done.
• Set the chicken aside to cool off.
• Saute the onions in the oil until soft.
• Add the curry powder and vinegar and cook for 1 minute.
• Add the apricot jam and simmer for about 5 minutes.
• Remove from cooktop and set aside to cool off.
• Arrange the chicken in a serving dish (or break into smaller pieces first).
• Mix the mayonnaise with the cooled curry mixture and pour over the chicken.
• Place in the refrigerator to chill.
• Note: the flavour develops even better when you chill this overnight. Cooling time is not included in the timings.

HELLMANN'S MAYONNAISE PARMESAN CRUSTED CHICKEN

Steps:

• Combine mayo with cheese. Arrange chicken on baking sheet. Top with mayo mixture Sprinkle with bread crumbs Bake 20 minutes at 425.

ROASTED CHICKEN WINGS WITH SMOKED-PAPRIKA MAYONNAISE

Steps:

• Cut off wing tips, reserving for another use, and halve wings at joint. Put wings in a large sealable plastic bag. Finely chop garlic and add to bag with wine, water, paprika, vinegar, sugar, and salt. Seal bag, pressing out excess air. Marinate wings in bag in a large bowl, chilled, turning bag once, at least 8 hours and up to 24.
• Preheat oven to 400°F.
• Arrange wings in a roasting pan or large shallow baking pan large enough to hold them in one layer and pour marinade over them. Roast wings in middle of oven 30 minutes. Turn wings over and roast until marinade is reduced to a glaze and wings are golden brown, 25 to 30 minutes more.
• Make mayonnaise:
• In a bowl whisk together all mayonnaise ingredients. Serve wings with mayonnaise.

CHICKEN BURGERS WITH GARLIC-ROSEMARY MAYONNAISE

Steps:

• For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
• For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
• Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
• To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

CHICKEN CAKES WITH AVOCADO MAYONNAISE AND TOMATO SALSA

Steps:

• Mayonnaise:.
• Roughly chop the avocado and place into your food processor with the mayo, a pinch of salt and pepper and process on high until smooth.
• Remove from the food processor, place in a bowl and cover the surface with cling wrap.
• Salsa:.
• Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
• Mix in a touch of olive oil and set aside.
• Chicken:.
• Preheat oven to 180 (350 fahrenheit).
• Cook the bacon in a large heavy based pan, until soft.
• Add the onion and chilli pepper and continue to cook a couple of minutes, (do not allow onion or bacon to brown), remove from heat and allow to cool.
• If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
• Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
• If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
• Add a pinch of salt and pepper and process once again.
• The mixture should appear slightly oily and shiny when done.
• Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
• In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
• Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.

HOTLANTA STYLE CHICKEN AND WAFFLE "SANDWICHES" WITH SPICY MAPLE MAYONNAISE

Steps:

• In a large bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the buttermilk, peanut oil, egg, and sugar. Mix well. Let the batter sit for 30 minutes before cooking the waffles.
• Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles accordingly- you will need at least 4 large size waffles to assemble the sandwiches. Once the waffles are golden, remove from the iron. Allow to cool and split them horizontally. Keep the waffles warm in a low oven, if necessary.
• Heat about 3-inches of peanut oil to 375 degrees F in a large enamel or cast iron Dutch oven.
• Place flour in a small bowl. In another bowl, mix panko and Cajun seasoning. In a third bowl, mix hot sauce, egg, and water. Remove the tough tendon from each tenderloin. Roll each tender in flour, then in egg mixture, then in panko mix. Fry immediately until the tenderloins are cooked through and golden brown, about 3 to 5 minutes. Season with salt and pepper, to taste. Set aside or keep warm in a low oven.
• In a medium bowl, mix mayonnaise, maple syrup, mustard powder, and horseradish.
• To assemble the sandwiches: Lay 1/2 of the waffle bottom on an ovenproof plate; top with the 3 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a few minutes until the cheese melts. Spread about 3 tablespoons of the maple mayonnaise on the top waffle, and place on the sandwich.

THERESA'S CHICKEN SALAD WITH MANGO CHUTNEY MAYONNAISE

Steps:

• Mix the celery, mayonnaise, onions, chicken and some salt and pepper until well incorporated. Chill until ready to use.
• Slice the croissant in half lengthwise, then slather with butter and grill the croissant in a small pan or on a griddle to crisp it up.
• Spread the Mango Chutney Mayonnaise on each side of the croissant. Add the tomato slices to the bottom half of the croissant and season with salt and pepper. Place the shaved lettuce on the tomatoes and add the chicken salad. Add the cheese if using. Place the top of the croissant on the sandwich and cut in half to serve.
• Mix together the chutney, mango if using and the mayonnaise; refrigerate until ready to use.

CRISPY FISH OR CHICKEN SANDWICH WITH SPICY MAYONNAISE

Steps:

• Spicy Mayonnaise: In a small bowl combine mayonnaise, lemon juice, hot sauce, and rice vinegar until blended. Set aside.
• Preheat oil in saute pan.
• Wash fillets and pat dry with a towel. Lightly sprinkle with Cajun seasoning on both sides.
• In one bowl, place flour mixed with 1 1/2 tablespoons Cajun seasoning. In a separate bowl place the panko and in a third bowl, beat together the egg, Dijon mustard and 1 1/2 tbs. water.
• Dredge fillets into flour, then the egg mixture and lastly, the panko. Add fish or chicken to oil and fry until golden brown, about 5-6 minutes depending on thickness. Remove to a paper towel lined platter.
• To assemble, spread the Spicy Mayonnaise mixture on both inner sides of the toasted pistolettes then layer within the hot fish (or chicken) fillets, romaine, tomatoes and onion slices.
• NOTE: For the chicken version, with a mallet pound skinless, boneless breast fillets to a 1/8" thickness then proceed with recipe instructions.

COLD CHICKEN WITH CURRY MAYONNAISE

Steps:

• Season the chicken thighs with salt and pepper. Place in a deep dish and microwave for 22-25 minutes on 100% power, or until cooked. Turn over from time to time. Remove the chicken from the dish and allow to cool. Skim the fat from the liquid in the dish.
• Peel and slice the onions in rings. Place them in the cooking liquid and microwave, uncovered for 5 minutes on 100% power.
• Combine the apricot jam, curry powder, vinegar and cornflour. Stir into the onion mixture. Microwave the mixture, uncovered, for about 4 minutes on 100% power, or until thick; stir halfway through this time. Allow to cool. Stir the mayonnaise into the cold onion mixture. Arrange the cold chicken thighs on a serving platter and spoon the curried mayonnaise over them. Chill well.

SHREDDED CHICKEN SANDWICHES WITH PESTO MAYONNAISE

Steps:

• Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.
• Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.
• While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.
• Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.
• Serve with pesto mayonnaise and sliced tomatoes.