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–+ servings

Crispy Chipotle Chicken with Avocado Slaw

A flavorful dish combining crunchy fried chicken with a fresh and zesty avocado slaw, perfect for lunch or dinner.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

For the Chipotle Sauce
  • 1 can (11-ounce) chipotle peppers in adobo sauce
  • 1.5 cups mayonnaise
  • 1.5 tablespoons lime zest
  • 1 tablespoon fresh lime juice
  • 1.5 tablespoons honey
  • Salt, to taste
For the Slaw
  • 1 tablespoon olive oil
  • 3 small red bell peppers, thinly sliced
  • 2 medium onions, thinly sliced
  • 1 pound shredded green cabbage
  • 1 large cucumber, diced
  • 3 ripe avocados, diced Add right before serving to prevent browning.
  • 1/3 cup fresh lime juice
  • 3 tablespoons white vinegar
  • 1/3 cup chopped fresh cilantro
  • 6 ounces queso fresco, crumbled
For the Chicken
  • 6 chicken cutlets Marinate in the chipotle sauce for additional flavor.
  • 1.5 cups all-purpose flour For dredging.
  • 3 tablespoons chipotle powder Adjust for spiciness.
  • 1.5 tablespoons garlic powder
  • 1/2 teaspoon cayenne pepper
  • Salt, to taste
  • 3 large eggs Beaten for dipping.
  • 1/2 cup milk For the egg mixture.
  • 3 tablespoons honey Extra for the egg mixture.
  • 12 ounces tortilla chips, finely crushed For breading.
  • Vegetable oil, for frying

Method
 

Preparation
  1. Preheat the oven to 375°F. Let the chicken sit at room temperature.
  2. Make the chipotle sauce by combining chopped chipotle peppers, adobo sauce, mayonnaise, lime zest, lime juice, and honey. Season with salt and refrigerate.
  3. Sauté red bell peppers and onions in olive oil until softened and slightly caramelized. Cool slightly.
  4. Combine cabbage, cucumber, avocado, lime juice, vinegar, and cilantro. Add the pepper mixture and toss. Fold in queso fresco before serving.
Dredging and Frying
  1. Set up your dredging station with seasoned flour, egg mixture, and crushed tortilla chips.
  2. Coat the chicken in flour, dip it in the egg mixture, then press it into the tortilla crumbs.
  3. Fry the chicken for 2 minutes per side until golden.
  4. Transfer the chicken to a baking sheet and bake for 10–12 minutes until the internal temperature reaches 165°F.
Serving
  1. Serve topped with avocado slaw and chipotle sauce.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 48gProtein: 30gFat: 35gSaturated Fat: 7gSodium: 500mgFiber: 6gSugar: 8g

Notes

For leftovers, store in an airtight container in the refrigerator. Chicken lasts up to 3 days; avocado slaw should be consumed within a day for freshness.

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