Best 7 Chicken Cakes With Chipotle Mayo Recipes

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In this article, you will find out how to prepare a delectable and flavorful dish that combines the savory richness of chicken cakes with the bold and smoky flavor of chipotle mayo. This culinary masterpiece will tantalize your taste buds with its harmonious blend of textures and flavors. Whether you're seeking a delectable appetizer to kick off your next dinner party or a satisfying meal that delivers a burst of flavor, this recipe for chicken cakes with chipotle mayo is sure to hit the spot. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more.

Here are our top 7 tried and tested recipes!

CHICKEN SANDWICH WITH CHIPOTLE MAYONNAISE



Chicken Sandwich With Chipotle Mayonnaise image

Make and share this Chicken Sandwich With Chipotle Mayonnaise recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts
2 tablespoons cajun seasoning (or adjust to taste) or 2 tablespoons creole seasoning (or adjust to taste)
4 tablespoons butter, divided
1 medium onion, sliced
1 small red bell pepper, sliced
8 hamburger buns or 8 kaiser rolls, toasted is best
1 cup mayonnaise
1/4 cup minced fresh cilantro leaves
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 1/2 teaspoons chipotle peppers, in adobo (pureed)
1 teaspoon honey (optional)
1/2 teaspoon kosher salt

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.

Nutrition Facts : Calories 361.1, Fat 18.2, SaturatedFat 5.8, Cholesterol 57.1, Sodium 604.2, Carbohydrate 30.9, Fiber 1.4, Sugar 5.7, Protein 18.3

CHICKEN CAKES WITH CHIPOTLE MAYO



Chicken Cakes With Chipotle Mayo image

I got this from the Costco cookbook and it was become a family favorite. You can use a cooked rotisserie chicken. I have also used canned chopped chipotle peppers instead of the powder with good success. If you want to use this as an appetizer just make 24-36 little cakes.

Provided by Samantha in Ut

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 lbs chicken breasts, boneless and skinless
1/4 cup flour
2 eggs, lightly beaten
1 cup panko breadcrumbs, divided
2 tablespoons olive oil
1/2 cup shallot, minced
2 tablespoons jalapeno jelly, melted cooled
2 tablespoons fresh cilantro, minced
chipotle mayonnaise
1 cup mayonnaise
1 tablespoon lime juice
2 teaspoons shallots, minced
1 teaspoon garlic, minced
1 teaspoon chipotle chili pepper
salt and pepper

Steps:

  • Put chicken in saucepan and cover with water. Bring to a boil, cover and then simmer 12-15 minutes or until no longer pink. Drain, cool, chop. You will need about 3 cups.
  • Combine ingredients for Chipotle Mayonnaise in a small bowl. Reserve 6 T for preparing chicken cakes. Refrigerate remainder to serve with cakes.
  • Mix chicken cake ingredients: reserved chicken, 1/2 c panko, 1/2 c minced shallot, 1 egg, 2 T jalapeno jelly, 2 T cilantro, salt and pepper to taste. Divide into twelve 1/4 c portions or 1-2 T for appetizers.
  • Place flour, 1 egg, and 1/2 panko in separate shallow dishes. Lightly coat both sides of each cake with flour, egg then panko.
  • Heat oil in a skillet. Cook cakes until golden brown about 3 minutes per side, drain. Serve with mayo.

FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO



Fried Chicken Sandwiches with Chipotle Mayo image

Provided by Molly Yeh

Time 50m

Yield 4 sandwiches

Number Of Ingredients 15

1/2 cup mayonnaise
1 teaspoon chipotle in adobo sauce
4 cups cornflakes (about 3.9 ounces or 110 grams)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2/3 cup panko
1 tablespoon garlic salt
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 large eggs
4 small boneless, skinless chicken thighs (about 14 ounces or 397 grams total)
1/3 cup olive oil
8 slices white bread, crusts removed, lightly toasted
2 1/2 ounces iceberg lettuce, cut into shreds (about 1 cup)
12 bread-and-butter pickle chips

Steps:

  • Mix the mayonnaise and chipotle in adobo sauce in a small bowl until well combined. Refrigerate until ready to use.
  • Place the cornflakes in a large resealable plastic bag and use the back of a measuring cup to pound them into fine crumbs. Set up a standard breading station with three wide, deep plates (or pie plates). Mix the flour and 1 teaspoon salt in one plate. Add the cornflakes, panko, garlic salt, smoked paprika, cayenne pepper, 1 tablespoon salt and a generous amount of freshly ground black pepper (I did 30 grinds) in the second plate and mix with a fork until well combined. Whisk the eggs together in the third plate.
  • Line one baking sheet with a wire rack and another baking sheet with paper towels. Place one chicken thigh between two pieces of plastic wrap and use the back of a measuring cup or a meat mallet to pound the thigh about 1/4-inch thick. Place on the wire rack and repeat with the remaining chicken thighs.
  • Using one hand for dry things and one hand for wet things, dredge one piece of chicken at a time in the flour, tapping off any excess. Dip into the eggs, then press into the cornflake mixture until evenly coated all over. Place back on the wire rack and repeat with the remaining three pieces.
  • Heat the olive oil in a large skillet over medium-high heat. Working in batches, add two pieces of chicken to the skillet and cook, flipping halfway through, until the crust is a deep golden brown and the chicken is cooked through, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheet and repeat with the remaining two pieces of chicken, making sure the oil stays hot.
  • To assemble the sandwiches, spread about 1 tablespoon of the chipotle mayonnaise on one side of each piece of toast. Top 4 pieces with the lettuce, then top with three pickles. Place a piece of chicken on top of the pickles, then top with the remaining slices of toast. Cut each sandwich in half and secure with a toothpick, if desired.

GRILLED CHICKEN WRAP WITH CHIPOTLE MAYO



Grilled Chicken Wrap with Chipotle Mayo image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 4 sandwiches

Number Of Ingredients 12

Grapeseed oil, for oiling pan, optional
Four 4- to 5-ounce boneless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon chipotle puree from canned or jarred chipotles
1 teaspoon salt
Four 10-inch tortillas
1 cup shredded romaine or iceberg lettuce
8 tomato slices, 1/4 inch thick
1 avocado, sliced

Steps:

  • For the chicken: Heat a seasoned grill or nonstick pan until warmed and add some oil if using. Sprinkle the chicken breasts with the salt and pepper. Cook the breasts for 2 minutes on the first side, and then flip and cook for 2 minutes more. Flip again to the first side and cook 2 minutes. Flip one last time and cook for 2 minutes more (the total cooking time will be 8 minutes). Allow the chicken to rest and cool before slicing on the bias, cutting four to five slices from each breast.
  • For the mayo: Whisk together the mayonnaise, lemon juice, chipotle puree and salt in a medium bowl, mixing well.
  • For the wraps: Apply about 1 tablespoon of the mayo to the center of each tortilla. Next, add some lettuce, sliced chicken, tomato and avocado, and then fold the ends in to the center to seal. Finally, bring the flap side of each tortilla over and roll to create sealed sandwich wraps. Slice on the bias and serve.

CHIPOTLE MAYO



Chipotle Mayo image

This recipe is super easy with a food processor! Use this mayo on cold cut sandwiches or mixed with canned fish. Don't use Miracle Whip or salad dressing for this. Neither one qualifies as mayonnaise and are not as thick as the real thing, which will make your result much runnier. You can get the chipotle chiles in adobo sauce at a supermarket with a good variety of more authentic Mexican items. They are either canned or bottled.

Provided by CLOUDSSUNRAIN

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 3

½ cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers

Steps:

  • In a food processor, combine the mayonnaise, chipotle chilies, and adobo sauce. Pulse until smooth and well blended.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 0.8 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 102.7 mg, Sugar 0.1 g

EASY MOIST CHIPOTLE CHICKEN



Easy Moist Chipotle Chicken image

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

Provided by Toni Losada

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 quart oil for frying
1 cup bread crumbs
¼ cup grated Parmesan cheese
garlic salt and pepper to taste
½ cup mayonnaise
2 chipotle chilies in adobo sauce, or to taste
4 skinless, boneless chicken breast halves

Steps:

  • 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.
  • 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.
  • 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).

Nutrition Facts : Calories 665.8 calories, Carbohydrate 21.4 g, Cholesterol 84 mg, Fat 50.4 g, Fiber 1.4 g, Protein 31.2 g, SaturatedFat 8.2 g, Sodium 604.3 mg, Sugar 2 g

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO



Crispy Shrimp Cakes With Chile-Lime Mayo image

Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.

Provided by Melissa Clark

Categories     weekday, seafood, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 11

3 to 5 large original or lightly salted rice cakes, or 6 to 10 thin cakes (see Tip)
1 pound shelled large raw shrimp (20 to 24), coarsely chopped
1/4 cup minced shallot (or use onion or scallion)
6 tablespoons chopped cilantro
6 tablespoons chopped basil leaves, more for serving
3 tablespoons minced jalapeño or red chile pepper
2 1/2 teaspoons fish sauce
Fine sea salt and freshly ground black pepper
1/2 cup mayonnaise
1 lime
Safflower, peanut or grapeseed oil, for frying

Steps:

  • In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
  • Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
  • In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
  • Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
  • Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.

Helpful Cooking Guidelines:

- To prevent chicken cakes from sticking to the pan, make sure the pan is properly greased or lined with parchment paper. - To ensure even cooking and prevent the chicken cakes from becoming too browned, maintain a medium-low heat. - Don't overcrowd the pan when cooking the chicken cakes, as this may cause uneven cooking. It's better to cook them in batches if necessary. - To check if the chicken cakes are done cooking, insert a toothpick into the center of one. If the juices come out clear, they are done. If the juices are still pink, continue cooking for a few more minutes. - To create an irresistibly crispy texture, consider double-coating the chicken cakes in the breading mixture before pan-f karlying. This will give you a delightful combination of crispy exteriór and succulent interior. - For a healthier version, bake the chicken cakes instead of frying them. You'll get a healthier alternative with reduced calories and fat. - To add a personal touch, feel empowered to experiment with other herbs and spices in the chicken cake mixture. For instance, consider adding a pinch of cayenne for a touch of heat or some grated Parmesan cheese for a cheesy richness. - Don't be afraid to adjust the spiciness of the Chipotle Mayo to suit your palate. If you prefer a more subdued heat level, reduce the amount of Chipotle peppers or omit them completely.

Conclusion:

The delectable chicken cakes paired perfectly with the creamy and tangy Chipotle Mayo create a harmonious symphony of flavors that will leave you craving for more. As you embark on this culinary journey, remember to embrace the art of customization. Don't hesitate to tailor the recipe to your personal tastes and dietary needs. Embrace the opportunity to experiment with different ingredients, explore various cooking techniques, and create a culinary masterpiece that truly resonates with your palate.

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