Fried chicken with quick mayo



Fried chicken with quick mayo

Who among us has never tasted fried chicken at least once in their life, finding it irresistibly tasty? We, too, could not resist this temptation, and decided to provide a delicious variation, or rather 3! Our crispy chicken fingers will in fact be accompanied by three different types of mayonnaise without eggs that are superfast and delicious to customize to please every palate! Whether sweet and sour or spicy, this light version of mayonnaise will be the ideal accompaniment to dip these fragrant golden sticks in. Gather your friends for an informal finger-licking fried chicken dinner!

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Chicken breast 1.8 lbs (800 g)
Rosemary 2 sprigs
Lemon juice 2 tbsp (30 g)
Lemon peel 1
Extra virgin olive oil 2 tbsp (30 g)
Fine salt to taste
Black pepper to taste
Smoked paprika 1 tsp
For the 3 types of mayonnaise
Soy milk ½ cup (100 g)
Rice vinegar 1 ½ tbsp (20 g)
Wasabi 1 tsp - paste
Chives to taste
Tabasco® to taste
Fine salt to taste
Dijon mustard 1 tbsp
Acacia honey 1 tsp
Vegetable oil 1 cup (200 g)
For breadcrumbs
Type 00 flour 1.3 cups (150 g)
Corn flakes ¾ cup (100 g) - unsweetened
Eggs 4
Rosemary 1 sprig
For frying
Vegetable oil to taste

How to prepare Fried chicken with quick mayo

To make the fried chicken with quick mayonnaise, start by cutting the chicken breasts into strips 1, you should get some rather long sticks, then transfer them to a baking pan and season with salt, pepper, rosemary sprigs, lemon zest 2 and juice 3,

season with olive oil 4 and spice with strong paprika 5, stir to flavor the chicken well, then cover with plastic wrap 6 and set aside to marinate.

Meanwhile, make the mayonnaise: pour the soy milk into the bowl of the mixer, add salt, rice vinegar 7 and vegetable oil 8, then mix everything with a hand blender 9

until a homogeneous sauce is obtained 10. Divide the mayonnaise into three separate bowls 11 and flavor each bowl in a different way: flavor the first one with wasabi 12,

the second with mustard and honey 13 and the last with tabasco and chives 14. Mix the three mayonnaises well and set aside 15.

Now make the breadcrumbs: pour the cornflakes into the mixer, add a sprig of rosemary 16. Now you can bread the chicken fingers: prepare three bowls containing the flour, beaten egg and crushed cornflakes 18.

Take a chicken fingers, pass it first in the flour 19, then in the egg, and finally in the cornflake mixture 20. Bread all the chicken fingers and place them on a tray as you go 21.

Fry the chicken in abundant seed oil, brought to a temperature of 340° F (170° C) (to better monitor the temperature, we suggest the use of a food thermometer). Cook the sticks for a couple of minutes 22, then drain them on a tray lined with paper towles 23 and serve the fried chicken hot with the three types of mayonnaises 24.


It is recommended to eat the fried chicken immediately or keep it in the refrigerator for a day at most. The mayonnaise can be covered with plastic wrap and refrigerated for 4-5 days. Freezing is not recommended.


You can replace cornflakes with breadsticks or crackers. For optimal cooking we recommend frying a few pieces at a time, so as not to lower the temperature of the oil. You can flavor the egg-free mayonnaise with your favorite aromas, herbs, and spices.

For the translation of some texts, artificial intelligence tools may have been used.