Best 20 Mayo Chicken Recipes

MAYO CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.
• Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.

FRIED CHICKEN SANDWICH WITH SLAW AND SPICY MAYO

Steps:

• For spicy mayo and slaw:
• Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
• For fried chicken and assembly:
• Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
• Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
• Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
• Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

NO-MAYO CHICKEN SALAD

Steps:

• Combine sour cream, lemon juice, Dijon mustard, cream cheese, salt, pepper, and garlic powder in a bowl; whisk until smooth. Add chicken, celery, and red onion and mix thoroughly. Cover and refrigerate for 1 hour to let flavors blend.

PARMESAN CRUSTED CHICKEN WITH HELLMANN'S MAYO RECIPE - (4.4/5)

Steps:

• Preheat your oven to 425° F. Place mayo and cheese in a small bowl and mix. Lay chicken breasts on baking sheet (I line my baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly on top of each. Evenly sprinkle bread crumbs on top of each. Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. You can also finish them off under the broiler for a minute or two to get them extra browned on top. Season with a dash of fresh cracked pepper and sea salt, if desired.

MAYO-ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Set a roasting rack inside a rimmed baking sheet. Pat chicken dry with paper towels.
• Zest 1 teaspoon lemon zest into a small bowl. Quarter remaining lemon and place pieces inside chicken cavity along with onion and garlic.
• Add mayonnaise, vinegar, honey, Worcestershire, and cayenne to the lemon zest; mix to combine. Rub mayonnaise mixture evenly all over the chicken and underneath the skin over the breast. Sprinkle chicken evenly with salt and pepper.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Tent with foil halfway through cooking if too much browning occurs before internal temperature is reached. Let stand for 10 minutes before serving.

FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO

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.

CRUNCHY CHICKEN CASSEROLE WITH MAYO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large casserole dish, mix the chicken, mayonnaise, sour cream, condensed cream of chicken soup, rice, almonds, and mozzarella cheese. Layer with Cheddar cheese, and top with potato chips.
• Bake 35 minutes in the preheated oven, until bubbly and golden brown.

CRISPY CHICKEN SANDWICH WITH BUTTERMILK SLAW AND HERBED MAYO

Steps:

• Prep the chicken:
• Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. Add chicken, cover, and chill 2 hours.
• Meanwhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use.
• Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in flour mixture, shaking off excess. Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour.
• Make the Buttermilk Slaw:
• Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
• Fry the chicken:
• Pour oil into a heavy-duty pot to a depth of 3/4" and fit pot with deep-fry thermometer. Heat oil over medium-high until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
• Assemble the sandwiches:
• Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute.
• Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.

MAYO PARMESAN CHICKEN WITH RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Spread mayonnaise mixture evenly over each piece of chicken.
• Spread rice out into the bottom of a 9x13-inch baking dish. Pour water over rice. Place chicken pieces on top of rice and top with Parmesan cheese.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY CHICKEN WITH SOY-MAYO SAUCE

Steps:

• Put chicken pieces in a bowl; season with salt and pepper.
• Stir sake and 2 tablespoons mayonnaise together in a separate bowl until smooth; add chicken and mix to coat. Cover bowl with plastic wrap and refrigerate at least 15 minutes.
• Whisk remaining 3 tablespoons mayonnaise, ketchup, honey, soy sauce, and lemon juice together in a bowl. Stir cornstarch and flour together in a separate shallow bowl. Beat egg in a third bowl.
• Pour enough oil into a large skillet to be about 1/4 inch deep; heat over medium-high heat.
• Remove chicken from the marinade and shake off excess. Discard remaining marinade.
• Coat chicken in the cornstarch mixture; dip chicken pieces into the beaten egg and gently drop into the hot oil.
• Fry chicken, turning regularly, until golden brown and no longer pink in the center, 7 to 10 minutes; transfer to a large bowl.
• Drizzle mayonnaise sauce over fried chicken and quickly mix to coat.

ASIAN CHICKEN BURGER, SPICY LEMONGRASS MAYO AND PICKLED SLAW

Steps:

• For the spicy lemongrass mayo:.
• Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.
• For the Asian chicken burger:.
• Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.
• Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.
• For the slaw:.
• Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving.
• For assembling:.
• Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.

DELICIOUS NO MAYO CHICKEN SALAD

Steps:

• In a bowl combine chicken, seasoning salt, black pepper and celery seed, stir.
• In a seperate bowl combine sour cream and ranch packet, mix well.
• Combine seasoned chicken,water chestnuts, green onion,mozarella cheese and ranch mixture, mix well.
• Adjust seasoning to taste, refrigerate for at least 30 minutes to allow flavors to meld.
• Serve on rolls, crackers, or toast.

GRILLED CHICKEN SANDWICHES WITH CILANTRO LIME MAYO

Steps:

• 1. For Mayo: In a small bowl combine mayo, cilantro, garlic, and 1/2 of the lime juice (more or less to taste), salt, and pepper. Cover and refrigerate while you prepare the rest of the meal.
• 2. For Chicken: Butterfly chicken breast by slicing through the middle horizontally to cut almost in half. Open out flat. Brush lightly with oil, sprinkle with a pinch of taco seasoning on each side. Salt and pepper to taste.
• 3. For Outdoor Grilling: Grill over medium-hot coals for about 3 minutes per side or until chicken is opaque with no trace of pink. For Indoor Grilling: Preheat broiler. Broil 3 minutes per side or until opaque or preheat a ridged grill pan to medium heat and cook 3 minutes per side until opaque.
• 4. Just before the chicken is done squirt with remaining lime juice.
• 5. Lightly toast bread on the grill for about 30 seconds to 1 minute.
• 6. Assemble your sandwiches topped with avocado, lettuce, onion, tomato, and, of course, the cilantro lime mayo. Enjoy!

MARINATED ARTICHOKE CHICKEN (NO MAYO)

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a 12" saute pan over medium-high heat.
• Sprinkle chicken with salt and pepper.
• Brown chicken on both sides, about 3 minutes per side and then place in a 13x9 inch dish.
• Cover chicken with artichokes.
• In bowl, whisk together soup, sour cream, mustard and reserved artichoke marinade.
• Pour sauce over chicken and cover with cheese.
• Bake until bubbly and cheese is melted, about 30 minutes.

CRUNCHY RANCH MAYO BAKED CHICKEN

Steps:

• 1. PREHEAT OVEN TO 400. IN A LARGE PLATE COMBINE BREADCRUMBS, PANKO N 2 TBLSP OF RANCH MIX. IN ANOTHER PLATE COMBINE MAYO, 1 TBLSP OF RANCH. MIX N HOT SAUCE IF USING.
• 2. APPLY MAYO MIXTURE TO A PIECE OF CHICKEN N THEN PAT IN BREADCRUMB MIXTURE (a bit messy BUT WORTH IT) PLACE TOP OF CHICKEN SIDE DOWN :) REPEAT WITH OTHER PIECES
• 3. BAKE FOR 45 MINUTES ....FLIP CHICKEN HALF WAY THRU ONCE CHICKEN IS TOASTY LOOKN ...ENJOY ;)

CHICKEN AND BACON PANINI WITH SPICY CHIPOTLE MAYO

Steps:

• For the Spicy Chipotle Mayo: Add all ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed.
• For the Panini: Turn the oven to broil. Place the tomato slices on a lined baking sheet. Drizzle with a little olive oil and sprinkle with salt. Place into the oven and roast the tomatoes until the top is slightly charred. Remove from the oven and set aside. (Note: This step may be skipped and replaced with slices of avocado.).
• Heat a panini grill or grill pan on medium heat. Spread a little bit of butter on one side of each piece of the bread.
• Evenly distribute the chicken, cheese, bacon and tomatoes (or avocado slices) on top of two slices, butter side down.
• On the other pieces of bread, spread some of the chipotle mayonnaise on the side that is not buttered. Place on top of the sandwich. Place the sandwiches on the grill. If you are using a grill pan, place a heavy pan on top of each sandwich.
• Cook for about 2-3 minutes until the bread is golden brown. Gently flip the sandwich over and cook for another 2-3 minutes until the other side is golden brown.

CINCO DE MAYO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F Lightly coat a 13x9 in baking dish with cooking spray.
• In a medium bowl combine cumin, onion powder, paprika, salt, and chili powder. Add chicken and toss to coat. Set aside.
• Heat a 12 inch saute pan over medium high heat and add 2 tbls oil. Saute red onion for 3 minutes. Add corn and bell peppers saute 5 minutes then add garlic. Saute until lightly browned, about 3 minutes more. Remove from pan and set aside.
• In same pan over medium low heat add chipotle pepper, adobo sauce, remaining olive oil, and rice. Saute rice until sauce and oil are absorbed.
• Add chicken broth, cream cheese, sour cream, and salsa. Heat to a simmer then add veggie mix. Cook for 5 minutes or until heat through and the cream cheese is incorporated.
• Prepare corn bread as directed on package. Add 1/4 cup shredded cheese.
• Add chicken to rice mixture and gently stir. Spoon chicken and rice into baking dish and top with remaining cheese. Spoon corn bread mix over the top of the cheese and spread evenly.
• Place in oven for 35 minutes or until corn bread, tested with a toothpick comes out clean.

CHICKEN BURGERS WITH BLUE CHEESE MAYO

Steps:

• Cut chicken thigh into pieces and put into food processor.Cut 2 bacon rashers into pieces and add to the chicken.Blend until coarsely chopped.
• Heat the olive oil in a fry pan and add the garlic and shallot.Cook for about 2 mins,until soft.Remove from the pan,drain of excess oil and leave to cool.
• Add the garlic,shallot,tarragon and breadcrumbs to the chicken mixture.Season well and mix to combine.
• Divide mixture into four and with lightly floured hands shape into four burgers.Chill for 30 minutes.
• For the Mayo-.
• Whisk the egg yolk,mustard and plenty of seasoning in a bowl until smooth.
• Slowly whisk in the olive oil until the mixture is thick and smooth.Whisk in the vinegar,crumble in the blue cheese and fold it into the mayo with the chives.Chill.
• Grill the remaining bacon until crisp,cook the burgers on a medium heat for about 15 mins,turning once.
• Toast the buns.Arrange salad leaves on one half of the buns,top with chicken burger,spoonful of mayo and bacon rasher,then the top of the bun.Serve!

LOW-CARB MAYO CHICKEN

Steps:

• Place cucumbers in a bowl; sprinkle with 1 teaspoon of salt.
• Fill a pot with water; add remaining 1/2 teaspoon salt, chicken, cinnamon, peppercorns, cloves, cardamom, and bay leaf. Bring to a boil; cook until chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C), about 35 minutes.
• Transfer chicken to a cutting board; cool until easily handled, about 15 minutes. Remove skin and bone; cut chicken into small pieces. Transfer to a bowl.
• Stir mayonnaise, light mayonnaise, and garlic into the cucumbers. Pour over chicken and mix until combined.

PINEAPPLE PARADISE TERIYAKI CHICKEN BITES WITH CITRUS SRIRACHA MAYO

Steps:

• 1. In a large bowl combine, ground chicken, 2 tablespoons pineapple paradise teriyaki sauce, 1 tablespoon balsamic seasoned rice vinegar, panko bread crumbs, green scallions, 2 teaspoons toasted sesame oil, lemon grass, garlic, cumin, and 1/2 teaspoon roasted ground ginger. From into 36 patties, about 1/2 " thick and 1 3/4" in diameter. (think the size of a your butter cracker) Place on a parchment lined baking sheet. Refrigerate, covered until ready to cook.
• 2. Preheat a gas grill on medium high heat. Baste grill with vegetable oil. Cook patties until chicken is cooked through about three minutes each side. During the last few minutes of cooking, baste the patties with 1/4 cup of the Pineapple Paradise Teriyaki Sauce.
• 3. Place 1/2 teaspoon of the Citrus Sriracha Mayo on each butter cracker, top with chicken patty, than about 2 teaspoon of the Black Sesame Snow Pea Slaw. Serve Pineapple Paradise Teriyaki Chicken bites with remaining Citrus Sriracha Mayo and Black Sesame Snow Pea Slaw. Enjoy! Serves: 36, prep time: 20 minutes, cooking time: 10 minutes
• 4. Citrus Sriracha Mayo: In a small bowl combine 3/4 cup mayonnaise with olive oil, 1 tablespoon fresh lemon zest, 1 tablespoon fresh lime juice, and 1 1/2 tablespoon Sriracha chile sauce and mix together. Cover and refrigerate until ready to serve.
• 5. Black Sesame Snow Pea Slaw: In a large bowl combine 2/3 cup julienne red bell pepper, 2/3 cup julienne snow peas (strings removed), 2/3 cup julienne jicama, 1/2 cup julienne carrots, 1/2 cup finely shredded Napa cabbage, 1/2 cup finely red cabbage, remaining balsamic seasoned rice vinegar, 1 tablespoon sugar, remaining 2 tablespoons of the Pineapple Paradise Teriyaki Sauce, 1 teaspoon sriracha chile sauce, remaining sesame oil, remaining roasted ground ginger, and 1 tablespoon toasted black sesame seeds; mix together. Cover and set aside until ready to serve.