Zesty Baked Chicken

Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

Moist and flavorful this zesty dish is a hit with the whole family. In the mood for Asian? Substitute the hot sauce for 2 teaspoons light soy sauce and the chili powder for 2 tablespoons freshly grated ginger.

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Remove the skin and excess fat from the chicken and rinse.
  3. Mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken.
  4. Mix the dry ingredients and spread them on a dish.
  5. Roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating.
  6. Place the breasts bone-side down in a broiling pan.
  7. Bake for 45-55 minutes rotating the pan after 25 minutes.
  8. Do not turn the chicken!


Most Helpful

It ain't diet food, but boy, is it good....

rouxdog September 10, 2001

I liked the general idea of this recipe but the spices were a little potent for my family and I couldn't get the hot sauce taste to come through the mayo. I will scale back a little on the spices next time and try Tabasco instead of Texas Pete hot sauce. But on a good note, the chicken came out REALLY moist and delicious and the flavors really cooked through it. UPDATE: I made this chicken again using an off-brand hot sauce from Aldi's and a little less spices and it was FANTASTIC! The chicken was still moist and you could taste the kick from the hot sauce. Upping to 5 stars.

PSU Lioness September 04, 2011

Thanks for making my night. Saw this recipe and thought it might be different enough to add some spark to my otherwise dull weekly menu. The chicken was very moist. I added way too much Tabasco and had to scrape the coating off to accommodate my two little boys, but I'll make this again soon and rework my components to take the spice level down a little without compromising the flavor. My husband suggested I try Texas Pete's brand instead Tabasco. I added Southwestern Couscous and black beans from a can to round out the dinner. Delicious!

Marni Ulch May 18, 2010

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