- 1 quart oil for frying
- 1 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- garlic salt and pepper to taste
- 1/2 cup mayonnaise
- 2 chipotle chilies in adobo sauce, or to taste
- 4 skinless, boneless chicken breast halves
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the bread crumbs, Parmesan cheese, garlic salt, and pepper in a bowl; set aside.
- Place the mayonnaise and chipotle peppers into a blender and puree until smooth. Scrape the mayonnaise mixture into a plastic bag; add the chicken breasts and coat evenly with the mayonnaise. Press the chicken breasts into the bread crumb mixture and shake off any excess.
- Cook the chicken breasts in the hot oil until the breading is golden brown and the breasts are no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).