A Creamy Coating

• When it comes to fried chicken, mayonnaise most often plays a role in helping flour or cornmeal dredge stick to the meat. In this case, mayonnaise serves as a substitute for egg; simply coat the meat with mayo before you roll it in your flour or cornmeal. This prepares the bird for a dip in sizzling oil. Like egg, the mayo doesn't pack the chicken with flavor, but in addition to helping the crust adhere to the chicken -- essential for a tasty turnout -- it also helps lock in those succulent juices.

On the Side

• Although mayo only exerts a subtly creamy flavor as part of your fried chicken's crust, it packs a bold punch when used as condiment. For a spicy mayo that boosts your fried chicken's flavor, simply combine grated garlic, red hot pepper sauce and mayo. For even more kick and a far spicier flavor, try an Asian-style fried chicken dipping sauce made from mayonnaise, lemon juice and yuzu kosho, a fermented seasoning made from chili peppers and citrus peel.

Mayo Marinade

• You can even use mayo as a flavorful marinade for you fried chicken; combine the condiment with some chili powder, garlic, paprika, lemon juice and additional seasonings of your choice, seal the bag, shake up the chicken and allow it to rest in the fridge for about 2 hours. Not only will this lock flavor into the chicken, it makes the bird ready-to-go for dredging.

Fried Chicken Alternatives

• If you're looking for an alternative to heavy, greasy fried chicken, mayo-based recipes often fit the bill. Mix low-fat mayonnaise and seasonings such as garlic powder, salt, pepper, chili powder and paprika until you get a nice and creamy consistency. Roll your chicken in this mix and then roll it in panko bread crumbs or crushed corn flakes. Bake at 350 degrees Fahrenheit or grill on medium until the chicken cooks through for a light, flavorful fried chicken that cuts out the grease.