Chicken Crunch Chipotle Recipe
Make Chicken Crunch Chipotle Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Crunch Coating
Egg Wash & Flour
Chipotle Crunch Sauce
Assembly & Garnish
Method
Chicken & Marinade
- 1
Slice and Marinate
Slice chicken breasts horizontally into 4 even cutlets (or small strips about 1/2-inch thick). In a bowl combine olive oil, lime juice, minced chipotle, minced garlic, smoked paprika, ground cumin, kosher salt and black pepper. Add chicken, toss to coat thoroughly, cover and marinate in refrigerator 20–30 minutes (or up to 2 hours for deeper flavor).
Crunch Coating
- 2
Prepare Crunch Mix
Put potato chips in a resealable bag and crush with a rolling pin or pulse briefly in a food processor until you have mostly fine crumbs with some small pieces for texture. Transfer to a bowl and stir in panko, grated Parmesan, dried oregano and freshly ground black pepper. Mix evenly and set aside.
Egg Wash & Flour
- 3
Set Up Breading Station
Place flour mixed with 1/4 tsp salt on a shallow plate. In a shallow bowl whisk eggs with milk until combined. Have the prepared crunch coating in a third shallow plate or rimmed dish for dredging.
Cooking
- 4
Coat the Chicken
Remove chicken from marinade, letting excess drip off. Dredge each piece first in flour, shaking off excess, then dip into the egg wash, letting excess drip, and press firmly into the chipotle crunch mixture to adhere. Ensure edges are well coated; press additional crumbs onto any thin spots.
- 5
Shallow Fry
Heat a large skillet over medium heat and add cooking oil to reach about 1/8–1/4 inch depth. When oil shimmers (about 350°F if using thermometer), add coated chicken pieces without overcrowding. Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F. If pieces are thicker, reduce heat slightly and cook an additional 1–2 minutes per side. Transfer cooked chicken to a wire rack set over a baking sheet to keep crisp while you finish remaining pieces.
- 6
Finish in Oven (Optional)
If you prefer to ensure doneness and keep crisp, preheat oven to 375°F and after frying place tray with chicken in oven for 5–7 minutes until internal temperature is 165°F.
Chipotle Crunch Sauce
- 7
Make the Sauce
In a small bowl whisk together mayonnaise, Greek yogurt, minced chipotle, adobo sauce, honey, lime juice, and 1/4 tsp salt until smooth. Fold in chopped cilantro. Taste and adjust seasoning — add more adobo for heat or honey for sweetness.
Assembly & Garnish
- 8
Assemble Sandwiches or Tacos
If using tortillas, warm them briefly in a dry skillet. Place a bed of shredded lettuce or cabbage on each tortilla or split roll. Add a piece of crispy chipotle chicken, spoon a generous dollop of chipotle crunch sauce over the chicken, then top with sliced tomatoes and red onion. Squeeze lime over and garnish with extra cilantro if desired.
- 9
Serve
Serve immediately while chicken is hot and crunchy with extra lime wedges and reserved sauce on the side.