In contrast to the recipes on the container, this pie is distinct. Although it is creamier and sweeter, the pumpkin flavor is still very present.
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 1 cup dried bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- 1 cup mayonnaise
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
- Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9×13 inch baking dish and bake for 45 minutes or until juices run clear.
Nutrition Facts
| Calories | 690 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 10 g |
| Sodium | 967 mg |
| Sugars | 2 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
We really like this chicken because it turned out just the way it was supposed to: crispy and cooked through, but still nice and juicy. I didn’t use thyme, but used garlic salt, pepper, spicy paprika, onion powder and Panko bread crumbs. Added a little milk to the mayo and applied to chicken thighs with basting brush. Nice and easy! Cooked at 400, 20 minutes each side. It’s a keeper for sure.
The only change I made was I left out the thyme. It was crispy and delicious.
I made this last night and it was so so so so good and moist, I can’t believe I never heard of it before. I was out of garlic powder so I used onion powder instead. Next time I am going to try 1/2 cup mayonaise and 1/2 cup of spicy brown mustard.
Made it by the recipe. Turned out moist and delicious!
I followed the recipe exactly and loved it! Husband had it for lunch today and thought it was fantastic. I’d recommend once baked, reheat it in a air fryer to get that nice crisp. The only thing I had struggled with was to keep the breadcrumbs from falling apart, but am thinking you need to bake it for more than 350 degrees (as another poster mentioned, maybe 400?). Overall it was great!
Easy peasy – chicken not dried out, succulent. Definitely a go to for busy homes.
Very tasty. I’ve made oven fried chicken before but with butter in the pan. The mayo in this recipe is so much better. I used a bit more seasoning. This is a new favorite.
This is a great recipe! I made double the recipe and froze the extra pieces. Made for 4 extra great meals.
I made it using my air fryer. As with others, I mixed the mayo with milk. I DID use thyme, but will eliminate it next time. I cut my boneless skinless chicken breasts into cubes, and served with several dipping sauces. It’s a tasty recipe, and worth repeating!
Very good recipe. I had to improvise a little bit because I did not have breadcrumbs. I toasted bread and put it in a food processor. My Mom says it’s very good because it’s not too greasy.
I used boneless skinless chicken tenderloins, kids loved it!
I didn’t like this at all
Super tasty! Will become an easy family favorite. I tried the first couple of pieces without diluting the mayo and finished with a ranch & milk dilution based on other reviews. Thanks for a such versatile recipe !
Thank you for this wonderful recipe – it’s a keeper! It turned out crispy, non-greasy and full of flavor. My family loved it & my 7 yr old who doesn’t like chicken tried some & now wants me to make it again!
I changed the seasoning to ” Slap yo mama” seasoning. You can use any Cajun seasoning instead of the recommended seasoning, BUT.. take care not to use too much… Less is more. I also still used mayonnaise, but only Dukes Mayonnaise, and On a side note, I also brined my chicken in a water and season mixture prior to cooking.
Great
ABSOFRIGGINLUTELY AWESOME! First time trying it, and loved it!!! I’m from Maryland so, of course Old Bay was added, which turned out to be a great choice. I used drumsticks and thighs, skin on, marinated 24 HOURS, in a mix of buttermilk / LOTS of Old Bay / Frank’s Red Hot sauce. Enough to coat. As for the mayo, I added a touch of milk to thin, and mixed in a pack of Ranch dressing mix. As for the Panko mixture, I also added a pack of Ranch dressing mix, and of course Old Bay. Convection baked on cookie sheet with wire rack 375 for 1 hour. Did not turn. Crazy crispy coating with soo much flavor, and super tender meat thanks to the buttermilk. Definitely a keeper! Going to be making this again trying with Bone in & boneless breasts, and ESPECIALLY some type of fish/seafood.
I made this twice. The first time I mixed the mayonnaise with some milk. The second time I just used the mayonnaise. I think just straight mayo is the best. Note that I used this as a base and didn’t use the seasonings. I used Creole seasoning (Tony Chachere’s) in the bread crumbs. Then thought why not add it to the mayo to add extra flavor. I think stirring the mayo helps it not be so clumpy too.
I have made this several times, and its always delicious!
Turned out delicious and moist. My family loved it. Definitely a keeper. My husband wanted fried chicken and I didn’t want the grease. Made it with split chicken breasts. Delicious! I was not generous with the mayo because chicken breasts can be dry. They were very moist and not greasy. I did spray a little canola spray on the coating to help it crisp up.
I made this for dinner tonight and thought it was delicious! I need to work on how to coat the chicken with mayo. I put a baggie on each hand. And it worked for first few pieces lol.