Chicken Cakes With Chipotle Mayo Recipes

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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.

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.

CHICKEN CAKES



Chicken Cakes image

Spicy chicken cakes, great with or without sauce!

Provided by ohwhatamess

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 31m

Yield 8

Number Of Ingredients 14

1 cup bread crumbs
1 (1.5 ounce) package stackable potato chips (such as Pringles®), crushed
1 tablespoon ground black pepper
1 tablespoon dried dill
1 teaspoon salt
1 teaspoon garlic powder
4 ¼ cups shredded cooked chicken
½ cup ranch dressing
½ cup tartar sauce
¼ cup hot sauce
4 green onions, minced
3 tablespoons vegetable oil, or as needed
2 tablespoons honey
2 tablespoons hot sauce

Steps:

  • Mix bread crumbs, crushed potato chips, pepper, dill, salt, and garlic together in a large bowl. Mix in chicken, ranch dressing, tartar sauce, 1/4 cup hot sauce, and green onions. Form mixture into 2-inch or 3-inch balls; press down into patties.
  • Heat oil in a large skillet over medium-high heat. Place patties in a single layer in the hot oil; cook until dark golden brown, about 3 minutes per side. Drain on paper towels. Repeat with remaining patties.
  • Whisk honey and 2 tablespoons hot sauce together to make dipping sauce. Serve dipping sauce with patties.

Nutrition Facts : Calories 462.4 calories, Carbohydrate 19.7 g, Cholesterol 69.2 mg, Fat 33.2 g, Fiber 1.5 g, Protein 21.3 g, SaturatedFat 6.9 g, Sodium 989.6 mg, Sugar 6.5 g

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