This is the weeknight dinner I make when I want big flavor with very little fuss: crispy chili chicken, oven-baked potato wedges, and a spicy mayo that ties it all together. The chicken comes out juicy with a crackly crust, the wedges are golden and fluffy inside, and the sauce is creamy with just the right kick.
You can cook the chicken and potatoes on two sheet pans at the same time, so everything finishes together. It’s simple, satisfying, and the leftovers reheat well for lunch.
Why this crispy chili chicken dinner just works
The trick is a light, flavorful coating that bakes up crunchy without deep frying. A mix of cornstarch and panko gives the shattering bite you want, while chili powder and smoked paprika add warmth instead of harsh heat. The chicken stays tender thanks to a quick dip in seasoned egg.
At the same time, thick-cut russet wedges roast at high heat with oil and spices. They get crisp edges and fluffy centers if you space them out and use a hot sheet pan. A simple spicy mayo pulls it all together with creamy, tangy heat you can dial up or down. Craving more crunchy snacks for the table? These crispy Parmesan cauliflower bites make an easy add-on. For a second side, a pot of fluffy stovetop rice pilaf is always welcome.
What you’ll need
Simple pantry spices build bold chili flavor, and the panko-cornstarch combo is the secret to a crisp oven-baked crust. Use boneless chicken thighs for juiciness, or breasts if you prefer leaner meat.
- 1 1/2 lbs boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 large russet potatoes, about 2 lbs total, cut into thick wedges
- 2 tbsp olive oil, for potatoes
- 1 cup panko breadcrumbs
- 1/3 cup cornstarch
- 1 tsp baking powder, for extra crisp
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 1 tbsp hot sauce, mixed into eggs
- 2 tbsp mayonnaise, for potatoes
- 1 tsp paprika, for potatoes
- 1/2 tsp garlic powder, for potatoes
Spicy Mayo
- 1/2 cup mayonnaise
- 1 1/2 tbsp sriracha, to taste
- 1 tsp lime juice, plus extra wedges for serving
- 1 tsp honey
- 2 tbsp chopped fresh cilantro or parsley, for garnish
- red pepper flakes, optional, for extra heat
- nonstick cooking spray, or oil spray
How to make crispy chili chicken and wedges
Prep the pans, coat the chicken, season the potatoes, then roast everything hot and fast while you stir together the spicy mayo.
- Preheat the oven to 425°F (218°C). Place two rimmed sheet pans inside to heat; set a wire rack on one of them for the chicken if you have it.
- Prep the potato wedges: In a large bowl, toss wedges with olive oil, mayonnaise, paprika, garlic powder, 1/2 teaspoon salt, and a few grinds of pepper. The light mayo coating helps them brown extra crisp.
- Spread the potatoes on the hot sheet pan, cut sides down and spaced out. Roast for 20 minutes while you prep the chicken.
- Make the chicken coating: In a shallow dish, mix panko, cornstarch, baking powder, chili powder, smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper.
- In a second bowl, beat eggs with hot sauce. Pat chicken pieces dry with paper towels, then dip into egg and press into the crumb mix to coat all sides. Set breaded pieces on the wire rack.
- Lightly spray the chicken with oil. Add the rack to the oven on the upper rack position. Bake chicken for 14 to 18 minutes, turning the pan once, until the crust is deep golden and the chicken reaches 165°F (74°C).
- After the potatoes have roasted 20 minutes, flip them. Continue roasting 12 to 15 minutes more, until the edges are crisp and the centers are tender when pierced.
- Meanwhile, make the spicy mayo: In a small bowl, stir together mayonnaise, sriracha, lime juice, and honey. Taste and adjust heat and salt if needed.
- Finish and serve: Pile the crispy chili chicken and wedges on a platter. Sprinkle with chopped cilantro and a pinch of red pepper flakes if you like. Serve hot with spicy mayo and lime wedges.
Storage, make-ahead, and reheating tips
Store leftovers in airtight containers for up to 3 days. Keep the chicken and wedges separate from the spicy mayo so they don’t soften.
To reheat, place chicken and wedges on a wire rack set over a sheet pan and warm at 400°F (200°C) for 8 to 12 minutes until re-crisped. The air fryer also works: 360°F (182°C) for 4 to 6 minutes. Stir the mayo before serving.
Make-ahead options: you can bread the chicken up to 6 hours ahead, refrigerate on a rack, and bake straight from the fridge, adding 2 to 3 minutes to cook time. The spicy mayo keeps for 5 days. Cut potatoes up to 2 hours ahead; store in cold water, then dry very well before seasoning.
SaveCommon mistakes to avoid
- Crowding the pans: If pieces touch, steam wins over crisp. Use two pans or work in batches so hot air can circulate.
- Skipping the rack for chicken: Elevating the chicken helps hot air crisp the underside and prevents sogginess.
- Not drying potatoes: Wet wedges won’t brown. Pat dry thoroughly after rinsing or soaking.
- Under-seasoning the coating: Taste the spicy mayo and adjust salt and heat. Season the crumb mix well so the crust isn’t bland.
- Wrong oven temp: Below 425°F (218°C) you’ll lose the crunch. Preheat fully and don’t open the door often.
Easy variations and smart swaps
- Extra spicy: Add 1/2 teaspoon cayenne to the coating and increase sriracha in the mayo.
- Milder version: Swap chili powder for sweet paprika and use ketchup or BBQ sauce in place of sriracha in the mayo.
- Gluten-free: Use gluten-free panko and check your chili powder. Cornstarch is already GF.
- Air fryer method: Cook chicken at 380°F (193°C) for 10 to 14 minutes, flipping once. Wedges at 390°F (199°C) for 14 to 18 minutes, shaking twice.
- Different cut: Use chicken tenders; they cook faster and stay juicy.
- Alternative dip: Try lemon yogurt sauce or a quick garlic aioli if you’re low on mayo.
SaveWhat to serve with crispy chili chicken
Keep it simple with a crisp green salad, corn on the cob, or sliced cucumbers and carrots for dunking in the extra mayo. A side of zesty Greek-style quinoa flavors works well if you want grains instead of potatoes. For cozy nights, pair with a bowl of creamy one-pot pasta and extra lemon wedges to brighten everything.
Your questions, answered
Can I use chicken breasts instead of thighs?
Yes. Cut boneless, skinless breasts into 1 1/2-inch pieces and follow the recipe. Breasts are leaner, so check for doneness a minute or two early to avoid drying out.
How do I make the chicken even crispier in the oven?
Use a wire rack, don’t skip the cornstarch in the coating, and preheat your pans. Spritz the breaded chicken lightly with oil before baking, and avoid opening the oven during the first 12 minutes.
What potatoes are best for wedges?
Russet potatoes are ideal. They crisp nicely outside while staying fluffy inside. Yukon Golds work too, but the texture is a bit creamier and they may brown a little less.
How spicy is the sauce and how can I adjust it?
The spicy mayo has a gentle kick. For milder sauce, reduce the sriracha and add more mayo or a teaspoon of honey. For more heat, add extra sriracha or a pinch of cayenne.
Can I prep this ahead for a party?
Yes. Bread the chicken up to 6 hours in advance, refrigerate on a rack, and bake right before serving. Keep the wedges on a second pan so they stay crisp, and set out extra mayo with lime wedges.
A quick, crunchy dinner you’ll make again
This crispy chili chicken with potato wedges feels like takeout, but you control the spice and the ingredients. Make the spicy mayo once and you’ll want it on sandwiches, burgers, and roasted veggies all week.
Save this one for busy nights. It’s reliable, flavorful, and the leftovers are just as good the next day.
Crispy Chili Chicken and Potato Wedges with Spicy Mayo
Juicy, oven-baked crispy chili chicken with golden potato wedges and a creamy spicy mayo. Everything cooks on sheet pans for a crunchy, satisfying dinner.
Ingredients
Spicy Mayo
Instructions
- Preheat the oven to 425°F (218°C). Place two rimmed sheet pans inside to heat; set a wire rack on one of them for the chicken if you have it.
- Prep the potato wedges: In a large bowl, toss wedges with olive oil, mayonnaise, paprika, garlic powder, 1/2 teaspoon salt, and a few grinds of pepper. The light mayo coating helps them brown extra crisp.
- Spread the potatoes on the hot sheet pan, cut sides down and spaced out. Roast for 20 minutes while you prep the chicken.
- Make the chicken coating: In a shallow dish, mix panko, cornstarch, baking powder, chili powder, smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper.
- In a second bowl, beat eggs with hot sauce. Pat chicken pieces dry with paper towels, then dip into egg and press into the crumb mix to coat all sides. Set breaded pieces on the wire rack.
- Lightly spray the chicken with oil. Add the rack to the oven on the upper rack position. Bake chicken for 14 to 18 minutes, turning the pan once, until the crust is deep golden and the chicken reaches 165°F (74°C).
- After the potatoes have roasted 20 minutes, flip them. Continue roasting 12 to 15 minutes more, until the edges are crisp and the centers are tender when pierced.
- Meanwhile, make the spicy mayo: In a small bowl, stir together mayonnaise, sriracha, lime juice, and honey. Taste and adjust heat and salt if needed.
- Finish and serve: Pile the crispy chili chicken and wedges on a platter. Sprinkle with chopped cilantro and a pinch of red pepper flakes if you like. Serve hot with spicy mayo and lime wedges.
Notes
- For extra crunch, toast the panko in a dry skillet over medium heat for 3 to 4 minutes until lightly golden before mixing with the spices.
- If you don’t have a wire rack, flip the chicken halfway and bake on parchment; it will still crisp nicely.
- Rinse and dry potatoes well to remove excess starch and moisture, which helps them brown.
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