We used super spicy tortilla chips, which added a nice kick. The cilantro-lime mayo is fantastic.
We didn't think there was anything special about this sandwich and we thought the sauce had no flavor. I served them with tortilla chips and different salads.
This was an amazing sandwich. I didn't have egg substitute on hand so used a large egg. I will definitely make this again and soon.
Awesome recipe!! Great flavor that even my picky husband loved. I cut the hot sauce in half which was a mistake so definitely add the full amount for best results! I will be making this again!
I rarely rate 5 stars and I have made some really delicious things from CL - this is just the perfect combo = delicious and not totally labor intensive. I rubbed green Tabasco and oregano/salt directly onto pounded chicken breasts, lightly floured and then did the egg dip and chip coating. Put the chicken on cooling rack to keep it crispy. The mayo is perfect. Served on Hawaiian hamburger bun and we all liked that sweetness along with the mild heat of the chicken. I'll be making this again and again; we loved it almost as much as the Korean/bulgogi burger CL recipe.
Sooooo good. Wow! I only used 1/2 the amount of tortilla chips, and it was just fine. Also flattened the chicken breasts with the rolling pin to insure quick and even cooking. This is so delicious. Had mine in a pita half, but a bun is surely good too! Very filling.
This was a decent recipe however I thought the chip coating was pointless. It stuck well which was nice but it didn't stay crunchy when the juices of the chicken got to it, a baked chicken breast would have been the same taste with less calories. I only put in a tsp. of hot sauce since I am not a spicy person, plus the crunchy red onion added the right kind of flavor without killing my tastebuds. As a person who hates mayo, I loved the sauce, that was the best part of the recipe.
The changes I made was I used panko crumbs instead of tortilla chips and added salt and pepper to the panko. I also turned them into sliders by cutting the breasts lengthwise and then into 3 pieces. They were great.
I made these sandwiches today and they were delicious! I followed the recipe pretty closely (used Olive Oil Mayo and Tabasco's Chipotle sauce) and it turned out great. The chicken was just spicy enough for me to notice it, but not so spicy as to be unpleasant. I think the fact that I used the Chipotle Tabasco sauce instead of the original created a really nice level of heat. I marinated the chicken for about 3 hours, and pounded it a little thinner before dredging it in the chips. I didn't have any problems with the chips sticking to the chicken. Since my chicken was still a little thick, I cooked it about five minutes on one side before flipping, then three on the other. When I took the chicken pieces out of the pan, I put them on a cooling rack so the coating would stay crisp. The flavor of the mayo worked really well with the flavor of the chicken, the kaiser rolls were soft and delicious, and the red onion added some great flavor too! My friend and I both loved these sandwiches!
Must have read recipe wrong. Didn't think it had much flavor other than the sauce. Most of the chips fell off in the pan, probably wouldn't make again.
I jus made this tonight and I can honestly say its the most flavorful chicken sandwich I've had. I used Franks Sweet Chili sauce and used 4 tbsp since I didn't have time to marinate them. Pounding them flat helped cook them through evenly and dredging in flour before dipping in egg mixture worked well to help them stick. I also added red pepper flakes to the eggs and used tostitos artistan chips with southwestern spices. The mayo really helped bring it all together. The kaiser rolls were perfect. Will definitely make this regularly.
Great!!! But just a tad salty.
I loved this and so did my family, My better half does not like the coating so the next time I am preparing hers with Panko bread crumbs as the crust, also, we used thick juicy tomatoes and lettuce with Ranch dressing and Colby Jack cheese and this was the most tender and tasty sadnwich I have had in a long time, a definite keeper!
I love these sandwiches! I use multigrain tortilla chips and tapatio hot sauce and it is so delicious. I add tomato slices and sometimes cheese per my husbands request. They're not too spicy and the tortilla chips give it so much added flavor.
I don't often give five stars, but this is so tasty that I just had to! I just changed the marinade to siracha (sp.?) from tabasco and I marinated that chicken for several hours. The only other difference was that I fried them in a little more oil (my bad) and used those thin arnold buns or whatever they're called.
In constant rotation at our house. We sub 1 egg for subsitute and don't eat mayo so sub light sour cream for that.
Very tasty. We could taste a hint of heat so it was just perfect. With Doritos gave the extra flavoring and crunch that we all liked. Just like at a restaurant but better, made with love.
The Chicken turned out perfect !! Just like deep fried crispy chicken tenders. I used Doritos instead of corn tortillas, but the reason i gave this recipe 3 stars is because I didn't like the Lime-Cilantro Mayo sauce; I prefer Mayo-Ketchup and Mustard instead.
The only reason this didn't get 5 stars was we didn't find it spicy. However, it was delicious and easy! Definitely going into regular rotation!
Change nothing except make extras you are going to want them for left overs for lunch the next day. The mayo combination is simply heavenly.go for it!
This was a delicious recipe. I made it just as it was written and it was fantastic - lots of flavor, nothing overpowering, very filling and worth every bite! I used ciabatta rolls and served with cole slaw - excellent!
This was a very easy recipe and if you don't count the marinading time, pretty quick to make. I can usually handle up to about a solid medium heat and mine turned out just right. Not too hot at all. Hubby said these are the best chicken sandwiches he has eaten in his whole life. We'll make these many times again!
This was a really good chicken sandwich, with enough spice and bite and the cilantro-lime mayo to cool it down. Definitely a repeat!
Delicious!! I loved this sandwich! I used baked doritos for the breading. It was so good!
This was a great weeknight meal. The chicken looked and tasted like something that was deep-fried- perfect for that fast food craving. I used Tobasco for the hot sauce and used regular tortilla chips instead of baked. I think these would be great if you used lime flavored chips.
My husband and I thought this sandwich was really good. I made it with Spicy Steak fries from this site. Really good weeknight dinner.
This was a great recipe. The chicken was well-flavored, the mayonnaise was delicious, and the sandwich as a whole was restaurant quality. My husband added hot sauce to it at the table, but I thought the spice level was perfect. I had to use Ritz cracker crumbs because I didn't have tortilla chips and it still turned out well (not sure how "light" the recipe was after that). I also added a slice of Muenster cheese while the chicken was hot and it melted very nicely. We loved this recipe and I will definitely make it again.
AWESOME! I will definitely be making these again. Really easy to make and quite tasty. I used Uncle Brotha hot sauce and next time will marinate it for longer than the two hours I did this first time. I also made double the mayo amount just in case and it proved useful to have a little extra. Here's something that helps: when you remove the chicken from the pan, put it on some sort of grate or cooling rack, otherwise the coating on the bottom side of the chicken gets soggy. Unsurprisingly, the chicken is not very crunchy when reheated, but it's not really a big deal. The dish reheats well enough and is quite tasty as leftovers. I just served it with a side salad of baby arugula mix, topped with a lime-cilantro vinaigrette.
These sandwiches make for an easy and tasty weeknight dinner. I subbed in canola oil mayo for the reduced-fat mayo... the cilantro and lime were a lovely flavor accent!
We loved these because it was exactly like breaded chicken. I didnât think they were too spicy, but definitely had a nice kick to them. Instead of egg substitute, we used two egg whites in the marinade bag. If you have baked chips from an older bag that is on the verge of stale, this recipe would probably be a good use for them. Make sure to be gentle in handling the chicken when breaded and in the skillet. They need to be turned slowly and gently. Do not over touch because the breading is delicate and will come off. Some reviews suggested swiss or pepperjack cheese on top of the sandwich, but we didnât think it was needed because it has great flavor as is. However, good quality bread is a must. The sauce is worth making â it really makes everything come together, but we had a lot extra so we could probably even half the recipe. We used Greek yogurt as a substitute for mayo. I think sour cream would probably work as well.
These chicken sandwiches were very easy to make and my family loved them! The only thing I did different was to add an EXTRA tablespoon of hot sauce, as we like our food spicy! I can't wait to make them again! I made some sweet potato fries to go with it and we were very happy with our dinner! Oh, one other thing I did was instead of buying regular chicken breasts that I would of had to cut in half, I bought the already thin sliced breast
I make this recipe all the time for teenagers and sports enthusiasts! I use a cheese topped kaiser roll and toast the roll first. I don't always soak the chix the same way, I usually add some hot sauce and onion to buttermilk and soak the chicken that way while I prepare the chips. If you slice the boneless, skinless breasts while still semi frozen it is a cinch, sometimes I even crush chips by hand ...I also add a splash or more of Tabasco's jalapeano green sauce to mayo. And I add pepper jack cheese for the not so diet conscious.
Really yummy! I used cholula sauce and not near as much as it asked for (because I was feeding children) and it came out great! I also used regular mayo because the only light mayo I had is made with olive oil and it doesn't taste quite the same. Anyways...it was very tasty. Be sure to buy some fresh yummy buns!!!
The first time I made these I thought they were pretty good but for my husband and I it lacked heat and it seemed to be a little bland. I changed it up the second time by adding some red pepper flakes and paprika to both the marinade and chip mixture and putting a couple of slices of tomato on the sandwich. I also used cholula hot sauce - we absolutely loved it and will definitely make it again.
Very good - Hubby enjoyed it. I, like one other member, have decided I'm not crazy about Tabasco, so next time I'll use a different hot sauce. Made it as written (except for adding a slice of Swiss cheese) and thought the flavors blended very well. It looked good, too.
Good recipe... I would have prefered a little more heat... maybe letting it marinate more than the minimum and pounding out the chicken a little thinner would help with that. I also substituted light sour cream for the mayo and loved it.
Soooooooo good! Although 3 tablespoons of hot sauce is too much, 1 is plenty!
This was very tasty but I found that the second time I made it, I eliminated the crunchy coating of tortilla chips. I just didn't think it added anything special to this recipe.
A great sandwich to make for ball games or hanging out in the backyard/porch. I really like the tortilla chip crust on the chicken and the cilantro-lime mayo really adds a great tasteful touch. i love this sandwich because it is lightning fast to make after the marinading process.
Yummy, I use honey wheat english muffins for the buns and it's sandwich bliss. It's become my husbands favorite sandwich. We add a little extra hot sauce on top of the chicken at the end.
I won't rate this 4 stars because it's "worthy of a special occasion", but because this was a wicked quick dinner to throw together, and my kids did somewhat enjoy it. It was a bit too spicy for them though, despite the fact that I toned down on the tobasco by quite a bit. If you're serving to kids I recommend no MORE than 1/2 the tobasco, if not more. But the chicken was tender, the crust was crispy, and the flavors were all there. If you're overly concerned about calories, cut out the egg in the marinade (strange to me, anyway) and maybe go for a bit of olive oil (not 1/4 cup, maybe just a couple TBSP) with the rest of the marinade. Crust it with the chips and you're on your way to a pretty yummy dinner!
I made this recipe exactly as written, last night. It was great! If you cut the breasts in half horizontally, like the recipe says, you shouldn't have to pound them first. They cooked exactly as written, at 3 minutes each side. The hot sauce I used was Ralph's Red Hot. Everything about it was delicious.
Really great sandwich. The chicken was moist and really tasty and the breading turned out great. Will make again for sure.
Easily one of the best sandwich recipes I've ever tried from Cooking Light. The only changes I made were in the preparation method: 1) I pounded the chicken cutlets flat for even and quick cooking, 2) I did not marinate the chicken cutlets as long due to time constraints, but they did sit in the mixture for about an hour, 3) I had to cook the cutlets in batches because they would've been crowded in the skillet and wouldn't have been crispy. From the mayo to the overall combination of flavors, this tasted like great, homemade fast food. It really hit the spot (and wasn't too spicy).
I loved this recipe. I didn't have a chance to marinate the chicken for hours, so i decided to season it with Pappy's seasoning for flavor. I then followed the rest of the recipe to the t. It was flavorful and the chicken had a nice crispy crust. I think next time I'll make it again with the Pappy's seasoning since it turned out so great.
I loved the flavors of this recipe. We pounded out the chicken breasts prior to putting them in the marinade. They cooked in plenty of time and without burning. Then we cut each breast in half and put half in the sandwich. This allowed us both to have leftovers for lunch. This will be added to our weekly rotation!
This sandwich was very good for me. I changed it a bit and I think it helped with the outcome. Before dredging my chicken in the crushed chips, I coated it with flour then dipped into the egg mixture. I did not marinate it like the recipe states. This helped the chicken stay extra moist when cooking and the chips to stick much better. I added some cayenne and lime rind to the chips too. The mayo is great and I added extra. I will definitely keep this in mind to make again.
I love this recipe! I made one change, which was to substitue half of the baked tortilla chips (which don't offer much flavor) for Tostitos Lime Chips. WOW! So good... Sometimes, I make these sandwiches into sliders, using smaller buns - for parties, appetizers, etc. Always get great reviews!
This sandwich just didn't do it for me. Even with the hot sauce and the mayo, I found it was a bit too bland. I liked the ground-chip-breading, I will be using that again. As other reviewers stated, I had to cook the chicken a bit longer than stated, and the chicken was nice and moist. The dressing might be better with sour cream instead of mayo next time. Maybe if you add in some spices (dried cilantro maybe?) with the ground chips?
This was a very flavorful and yummy sandwich. I realized a little too late that I don't like the taste of Tabasco so I will be using a different hot sauce next time. I cooked my chicken according to the directions but when it wasn't done in the specified time I finished it in a 350 degree oven for 5 minutes. The chicken came out moist and the coating was crispy. My husband thought the spice was perfect but my children asked me to tone it down next time. The mayo was great with the sandwich. I served with orange wedges which ended up being a nice sweet finish to a spicy sandwich. I will definitley be making this again.
This was outstanding. The chicken took a little longer to cook, maybe a min or two on each side. I added Cajun seasoning to the ground tortilla chips for an extra kick.
I left out the hot sauce but this dish turned out quite delicious. I will be using this recipie to prepare chicken to add to a garden salad. I found that cooking for 3 minutes in a pan on each side was not enough to cook the chicken all the way through so I put the chicken on a cookie sheet and baked them for 15 minutes in the oven at 350 degrees and they came out great (I was using thicker cuts of meat). The mayonnaise mixture was excellent and combined with the chicken they made great sandwiches.
Delicious! My husband is still raving about them; he passed up my lasagna tonight for leftovers of these sandwiches. I did make a few changes. I made the sandwiches with baked lime-flavored tortilla chips because that was all I had available. I also cooked them on very low fire. It took about 15-20 minutes to cook. But, the meat was very tender, and the crust stayed put. Highly recommend this recipe. It would also be a good brown bag lunch option.
This was so great, and will make again since I have the leftover chips and the rest of the ingredients are usually on hand. This was very easy to make and a super-quick main dish for the week. I did not use a bun, due to watching carbs and added pepper-jack cheese. I also put cayenne pepper in the marinade and allowed it to set while I was at work. Not super spicy, but the right amount of flavor. I served this with Quick Black Bean Soup in CL 12-08 issue.
Really good chicken sandwich. I used Sriracha instead of tabasco and Ciabatta rolls. The rolls were too chewy, as a previous reviewer had said. Next time I will use softer rolls. I added tomato to the sandwiches. I also didn't have baked tortillas chips, so I made my own baked tortilla chips, which is what I usually do when I want them, they are cheap and easy to make. Will be making these again.
this was absolutely fantastic. My adult children ate two sandwiches each. I used Franks Hot sauce instead of tabasco. In addition, I added about a teaspoon of lime zest to the mayo. The combination of the flavors gave this dish quite a bit of depth. I used some rather large chicken breast, so I pounded them out a bit thinner. Couldn't have been better. Everyone wants me to make this at least once a week. The best buffalo chicken sandwich you will ever eat.
Excellent flavors, but I couldn't get the breading to stay on, and the chicken took much longer to cook than stated.
My family loved this recipe. The flavor combination was outstanding. You definitely have to like the flavor of the hot sauce you use. I used Cholula hot sauce, corn tortilla chips we had on hand and wheat kaiser rolls. We also added a slice of avocado after we started eating and this made it even better. I served this with CL Amber Ale beans. I will make this recipe again.
This was quite good. I don't like the taste of Tabasco, so I used Frank's RedHot Cayenne Pepper Sauce instead. The chicken was not particularly spicy. Next time I'll definitely add a sprinkle of cayenne pepper to the marinade. (My family tends to like spicy hot food, but your mileage may vary.) I used Baked Nacho Cheese Doritos for the breading because it's what I had. Tasted fine, but the chicken was orange -- that didn't bother us, but if you want brown, use regular baked corn chips. I made the sandwiches with whole grain ciabatta bread, and added sliced tomatoes along with the mayo, lettuce, and onion. Next time I might use a softer bun -- they were pretty chewy... good, but chewy. I'll definitely make this again with the addition of cayenne pepper.