This Kraft mayonnaise chicken recipe transforms simple ingredients into a dish with unexpected depth—crisp golden edges hiding a surprisingly moist, buttery interior. After years of testing marinades and cooking methods, I discovered Kraft’s signature tang and richness elevate chicken in ways store-bought mayo never could.
The secret lies in balancing the mayo’s creaminess with just enough acidity to prevent sogginess while keeping the interior impossibly tender.
The technique is foolproof and requires minimal equipment: a cast-iron skillet, basic pantry staples, and 15 minutes of active time. You’ll start with a simple marinade that lets the mayo penetrate the chicken, creating that signature buttery flavor throughout.
The pan-searing step is where the magic happens—high heat builds that perfect crisp while the mayo-infused chicken stays juicy inside. This isn’t just another fried chicken; it’s a restaurant-quality dish that delivers satisfying crunch with every bite.
What you’ll end up with is chicken that’s golden brown on the outside, tender and flaky on the inside, with a subtle tang that keeps each bite interesting. The texture contrast alone makes this dish unforgettable—crispy edges give way to creamy, buttery meat that practically melts in your mouth.
Serve with classic sides like coleslaw or roasted potatoes, or transform it into sandwiches for a meal that feels special without requiring hours in the kitchen.
This recipe works equally well for weeknight dinners or weekend entertaining—just scale the marinade accordingly. The beauty of using Kraft mayo is its accessibility; you don’t need specialty ingredients or techniques, just the confidence that comes from knowing you’re making something truly delicious.
Let’s get started on a dish that proves simple ingredients can deliver extraordinary results.
Ingredients for kraft mayonnaise chicken
Pantry staples meet restaurant magic—just 11 ingredients for golden, buttery chicken.
| Ingredient | Amount | Notes |
|---|---|---|
| Kraft Real Mayonnaise 🥛 | ½ cup | Full-fat for best texture |
| Buttermilk 🥛 | ½ cup | Whole milk works in pinch |
| Yellow Mustard 🍯 | 1 tbsp | Dijon adds depth if preferred |
| Chicken Breast Cutlets 🍗 | 1 ½ lb | Pounded to even thickness |
| All-Purpose Flour 🌾 | ½ cup | For dredging chicken |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For pan-searing |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Cornstarch 🌾 | 1 tbsp | For extra crispiness |
The Kraft mayo is non-negotiable here—its tangy richness is what creates that signature flavor. Grab the large jar from any grocery store (it’s usually near the regular mayo), and make sure it’s not the ‘light’ version. The buttermilk adds tenderness, but whole milk plus 1 tsp vinegar works in a bind. For the chicken, bone-in, skin-on cutlets from Whole Foods or your butcher’s counter add extra flavor, but boneless works too. Pound them to about 1/4-inch thickness—this ensures even cooking. The lemon juice might seem like overkill, but it balances the richness and keeps the chicken from getting too heavy.
No Kraft mayo? Hellmann’s or Best Foods are fine, but expect slightly less tang. Swap buttermilk for Greek yogurt thinned with milk if you’re out. The cornstarch is optional but worth it—it creates that perfect crispy crust. No cornstarch? Extra flour in the dredge gets you close. For the spices, I use Diamond Crystal kosher salt because it dissolves better, but Morton’s works fine. Freshly ground pepper makes a difference, but pre-ground is better than nothing. The olive oil should be light or extra-light for high-heat searing—no need for fancy expensive stuff here.
Marinate the chicken for at least 2 hours (overnight is even better), covered in the fridge. The flour dredge should be seasoned right in the bowl—no need to pre-mix. Once cooked, these keep 3 days in the fridge, wrapped tightly in foil. For leftovers, reheat in a 350°F oven for 15 minutes to maintain crispiness. The marinade makes extra—save it for 1 week in the fridge, or freeze for 3 months. Trust me, you’ll want to make this again.
Why You’ll Love This Recipe
- No-Fuss Coating: I swear by this flour-and-mustard mix—just shake it on, no measuring cups or fancy techniques. The buttermilk dip takes two minutes, and the chicken comes out golden every time.
- Creamy-Tangy Magic: That Kraft mayo and mustard combo? It’s the secret weapon—rich, tangy, and just sweet enough to make the crust addictive. Honestly, I’ve tried store-bought sauces, but this homemade version wins.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The cutlets stay juicy for days, and I pack them with a side of chips or crackers—no reheating needed. My kids beg for it on Wednesdays.
- Budget Crunch Saver: Chicken breasts are cheap, and mayo, flour, and buttermilk stretch for ages. I make six cutlets for under $10, and they’re still the star of any spread—potlucks, game days, or just a lazy Sunday.
Step-by-step instructions for Kraft mayonnaise chicken
Here’s how to create that perfect balance of crispy exterior and creamy interior.
Prepare the Chicken Cutlets
Start by placing the 1.5 lb chicken breast cutlets between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them to an even ½-inch thickness. This ensures they cook uniformly and develop that golden crust we’re after. I like to press down firmly but evenly—don’t overdo it or you’ll end up with shredded chicken instead of tender cutlets.
Once pounded, season both sides generously with 1.5 tsp diamond crystal kosher salt, 0.5 tsp black pepper, and 1 tsp garlic powder. The salt should adhere visibly to the surface, creating a perfect foundation for that crispy crust. Let the seasoned cutlets rest at room temperature for 15 minutes while you prepare the marinade. This step is crucial for even cooking and maximum flavor penetration.
Create the Marinade and Coat the Chicken
In a medium bowl, whisk together the 0.5 cup kraft real mayonnaise, 0.5 cup buttermilk, 1 tbsp yellow mustard, 1 tbsp lemon juice, and 1 tbsp cornstarch. The cornstarch acts as a thickening agent that will create an ultra-crispy coating when heated. Stir until completely smooth—you should have a thick, creamy mixture that coats the back of a spoon.
Place the seasoned chicken cutlets in a shallow dish and pour the marinade over them. Turn the cutlets to coat all sides completely. Here’s the thing—let them marinate for at least 30 minutes, but I prefer 1 hour in the refrigerator. This allows the mayonnaise mixture to penetrate the chicken slightly, ensuring that creamy flavor stays inside while we build that crispy exterior.
Heat the Oil and Create the Crispy Coating
Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until it shimmers but doesn’t smoke—about 3-4 minutes. The oil should be hot enough that when you drop in a small piece of chicken, it sizzles immediately. This is where the magic happens: the hot oil will create that perfect crispy crust while the mayonnaise mixture inside stays creamy.
Working in batches if needed, carefully place the marinated chicken cutlets in the hot oil. Don’t overcrowd the pan—you want them to have room to develop that golden crust. Cook for 3-4 minutes per side, pressing down gently with a spatula during the first minute to ensure even contact with the pan. You’ll know they’re ready when the coating is deep golden brown and crispy, and the internal temperature reaches 165°F when checked with an instant-read thermometer.
Rest and Serve
Transfer the cooked chicken to a wire rack and let it rest for 5 minutes. This resting period is essential—it allows the juices to redistribute throughout the meat, preventing them from pooling on the cutting board. The result is juicier chicken with that perfect balance of crispy exterior and creamy interior.
Serve immediately while the coating is still crispy. The chicken should have a beautiful golden-brown crust that gives way to reveal the creamy mayonnaise-infused interior. This dish pairs perfectly with fresh greens, roasted vegetables, or even a simple side salad. The combination of the crispy exterior and the creamy interior makes every bite irresistible.
Pro Tips For Making Kraft Mayonnaise Chicken
- Pound Chicken Thin: Skip the thick cutlets—pound your chicken breast to ¼-inch thickness before dredging. I learned this the hard way: thicker pieces stay rubbery inside while the outside burns. Even pressure with a rolling pin works, but a meat mallet guarantees consistency.
- Chill the Batter: Let your mayo-buttermilk-mustard mix sit 15–20 minutes in the fridge before dipping. Cold batter clings better to the flour, and the chicken won’t absorb so much moisture. (Yes, even if you’re impatient like me—trust the process.)
- Double-Dredge Dry: After the wet mayo dip, shake off excess and dredge in flour again—this time, press firmly to seal the crust. I used to skip this, and the coating always fell apart in the pan. It’s messy, but it’s what makes the crunch happen.
- Low-and-Slow Fry: Cook the chicken in 325°F oil (not sizzling hot) for 3–4 minutes per side—you want a steady sizzle, not smoke. High heat = burnt outside, raw inside. A candy thermometer takes the guesswork out, but a drop of batter should sizzle gently if you’re eyeballing it.
Flavor customization for this dish
Spicy Kick
Add 1 tbsp hot sauce (like Crystal or Tabasco) or ½ tsp cayenne pepper to the marinade for instant heat. For a smoky-spicy twist, mix in ½ tsp smoked paprika and ½ tsp cayenne—this balances the mayo’s richness with a slow-building burn.
I like to finish with a sprinkle of Penzeys hot honey before serving for a sweet-spicy contrast. 🌶️
Herb Infusion
Swap the garlic powder for 1 tbsp fresh parsley + 1 tbsp fresh thyme (finely chopped) in the marinade. The herby brightness cuts through the mayo’s creaminess beautifully.
For an Italian-inspired version, add 1 tsp dried oregano and ½ tsp red pepper flakes—this works especially well with a lemony twist. Fresh herbs should be added right before serving to preserve their vibrant color.
Sweet Glaze Option
Create a sweet-and-tangy glaze by adding 2 tbsp honey and 1 tbsp Dijon mustard to the marinade. Brush this mixture onto the chicken after pan-searing for a caramelized finish.
For a Southern-inspired version, replace the lemon juice with 2 tbsp apple cider vinegar and add 1 tbsp brown sugar—this creates a sticky, flavorful crust that’s perfect for sandwiches. 🍯
Umami Boost
Elevate the dish with 1 tbsp soy sauce or 1 tsp Worcestershire sauce in the marinade. This adds deep, savory complexity that pairs perfectly with the mayo’s richness.
For extra umami, add 1 tsp fish sauce (trust me, it blends seamlessly) or a splash of chicken bouillon powder dissolved in the buttermilk. These ingredients work especially well if you’re serving this with Asian-inspired sides like sesame greens.
Citrus Variations
Swap the lemon juice for 1 tbsp orange juice (freshly squeezed) and add ½ tsp grated orange zest to the marinade. The citrus brightens the mayo’s richness and adds a subtle floral note.
For a tropical twist, use lime juice + ½ tsp grated lime zest—this works beautifully with a side of cilantro-lime rice. The acidity prevents the mayo from becoming too heavy, keeping each bite fresh.
Extra Crispy Twist
For maximum crunch, add 2 tbsp crushed cornflakes or panko breadcrumbs to the marinade before coating the chicken. These create a double-layered crust that stays crispy even after reheating.
For a gluten-free option, use crushed potato chips (like Ruffles) or crushed pork rinds—they add a satisfying crunch without compromising the mayo’s creamy interior. 🥛
Nutrition facts
Frequently asked questions
Can I use this recipe with chicken thighs instead of breasts?
Chicken thighs work beautifully here—just increase the marinating time to 2-3 hours to ensure the mayo flavor penetrates fully. Thighs stay juicier longer, so cook them 4-5 minutes per side until the internal temperature hits 175°F (they’re done when the juices run clear). The skin-on version adds extra richness that pairs perfectly with the buttery mayo coating.
Why does my chicken turn out greasy instead of crispy?
Greasy chicken usually means the oil wasn’t hot enough or the pan was overcrowded. Heat your oil to 350-375°F (use a thermometer) and cook in batches—never more than 2 pieces at a time. The cornstarch in the marinade is key for crispiness, so make sure you’re using it. Also, pat the chicken dry before marinating to prevent excess moisture from steaming the coating.
How can I make this recipe ahead of time?
Marinate the chicken overnight for maximum flavor, then store it uncovered in the fridge for 12-24 hours—this dries the surface slightly for better crispiness. Cook fresh when ready to serve, or assemble the marinade ahead (up to 3 days) and store in an airtight container. For leftovers, reheat in a 350°F oven for 10 minutes—the oven maintains crispiness better than a microwave.
Can I bake this instead of pan-searing?
Yes! Preheat oven to 425°F and bake the marinated chicken on a wire rack over a baking sheet for 18-20 minutes, flipping halfway. For extra crispiness, broil for 2-3 minutes at the end. Baking works well for larger batches, but pan-searing gives that classic golden crust. The mayo will still stay creamy inside—just expect slightly less caramelization.
What’s the best way to serve this chicken?
This dish shines with classic Southern sides like creamy coleslaw or buttery mashed potatoes—the cool crunch balances the rich chicken perfectly. For a lighter option, try roasted Brussels sprouts with bacon or a fresh cucumber salad. The crispy chicken also makes amazing sandwiches: pile it high on toasted brioche with lettuce, tomato, and a drizzle of extra mayo. Don’t forget the hot sauce!
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