Mayonnaise Chicken

Three ingredients. That’s it. Brush chicken pieces with mayonnaise, shake them in a bag of Italian bread crumbs, and bake. The result is juicy meat under a shatteringly crispy coating that rivals any fried chicken, without a drop of frying oil.

Mayonnaise is the secret here. It does what egg wash and buttermilk do in other recipes, but better. The fat in the mayo bastes the chicken as it bakes, keeping the meat moist. The proteins and sugars in the mayo brown in the oven, helping the bread crumbs turn deeply golden and crunchy.

Italian bread crumbs come pre-seasoned with herbs and garlic, so you don’t need to add a single extra spice. The mayo makes them stick without any flour dredging or double-coating.

Kitchen Tips

• Coat every surface of the chicken with mayo, including the underside. Bare spots dry out and the crumbs won’t stick there.
• Use a paper bag or a large zip-lock bag for shaking. It distributes the crumbs evenly and cuts cleanup to zero.
• Place the chicken on a wire rack over a baking sheet if you have one. This lets air circulate under the pieces so the bottom gets crispy too, not soggy.
• Don’t flip the chicken during baking. The top crust needs uninterrupted heat to get properly crunchy.

Variations

• Use panko bread crumbs instead of Italian for an even crunchier, lighter coating.
• Mix parmesan cheese into the bread crumbs for a cheesy crust.
• Brush with Dijon mustard mixed into the mayo for a tangy, sharper flavor under the crumbs.