Roasted Spicy Mayonnaise Chicken Food

SPICY ROASTED CHICKEN LEGS

Steps:

• Preheat the oven to 450 degrees F. Line baking sheets with foil.
• Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
• Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
• Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
• Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
• Remove them when they are nice and golden brown and fully cooked.

ROASTED SPICY MAYO CHICKEN

Steps:

• 1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
• 2. In a small bowl, whisk together the mayonnaise, lemon zest, paprika, pepper, adobo, complete seasoning, and cayenne.
• 3. Season the chicken with Adobo seasoning and Badia Complete Seasoning to taste.
• 4. Arrange the chicken on the prepared baking sheet.
• 5. Slather the mayonnaise mixture over the chicken.(Optional: sprinkle basil and oregano on top, adds extra flavor!)
• 6. Bake until the juices run clear when the chicken is pricked with a fork, about 20-25 minutes.
• 7. Transfer the chicken to a serving platter and serve hot.

MAYO-ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Set a roasting rack inside a rimmed baking sheet. Pat chicken dry with paper towels.
• Zest 1 teaspoon lemon zest into a small bowl. Quarter remaining lemon and place pieces inside chicken cavity along with onion and garlic.
• Add mayonnaise, vinegar, honey, Worcestershire, and cayenne to the lemon zest; mix to combine. Rub mayonnaise mixture evenly all over the chicken and underneath the skin over the breast. Sprinkle chicken evenly with salt and pepper.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Tent with foil halfway through cooking if too much browning occurs before internal temperature is reached. Let stand for 10 minutes before serving.

ROASTED SPICY MAYONNAISE CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
• In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, salt, pepper, and cayenne. Season the chicken with additional salt and pepper, to taste. Arrange the chicken on the prepared baking sheet. Slather the mayonnaise mixture over the chicken. Bake until the juices run clear when the chicken is pricked with a fork, about 20 to 25 minutes. Transfer the chicken to a serving platter and serve hot.

ROASTED SPICY MAYONNAISE CHICKEN BREASTS

Steps:

• Preheat the oven to 425 degrees F.
• Line a rimmed baking sheet with foil.
• In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, salt, pepper, and cayenne.
• Arrange the chicken on the prepared baking sheet.
• Slather the mayonnaise mixture over the chicken.
• Bake until the juices run clear when the chicken is pricked with a fork, about 20 to 25 minutes.
• Transfer the chicken to a serving platter and serve hot.

OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW

Steps:

• For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
• In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
• In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
• Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
• Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
• For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
• For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
• Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
• Serve the chicken with the spicy honey and slaw.

ROASTED SPICY MAYO CHICKEN BREASTS

Steps:

• Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.
• In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, the 1 teaspoon salt, the 1 teaspoon pepper, and the cayenne.
• Season the chicken with the additional salt and pepper. Arrange the chicken on the prepared sheet. Slather the mayonnaise mixture over the chicken. Bake for 20 to 25 minutes, or until the juices run clear when the chicken is pricked with a fork. Serve hot.

SIMPLE CHICKEN MAYO WITH PARMESAN AND BREAD CRUMBS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
• Mix Parmesan cheese and mayonnaise in a bowl; spread evenly over chicken breasts. Coat with bread crumbs; sprinkle with herbes de Provence.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MAYONNAISE CHICKEN

Steps:

• 1. Mix mayonnaise with milk. Wisk until smooth.
• 2. Add 1/2 teaspoon salt and 1/4 teaspoon pepper to mayonnaise mixture. Mix well.
• 3. Dip each chicken piece into mayonnaise mixture until coated. Allow excess to drip off.
• 4. Roll chicken in bread crumbs until coated well. Place on foil lined baking sheet.
• 5. Bake at 375 degrees for 45 minutes. Raise heat to 425 and bake an additional 15 minutes to crisp crumbs.