Crispy Chili Chicken and Potato Wedges with Spicy Mayo

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

  • 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

Instructions

  1. 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.
  2. 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.
  3. Spread the potatoes on the hot sheet pan, cut sides down and spaced out. Roast for 20 minutes while you prep the chicken.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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.

Recipe from Healthy Food Nest · healthyfoodnest.com