Ingredients: |
Ingredients: CHICKEN
1 ounce Parmigiano-Reggiano, grated
1 cup panko
1/2 cup flour
1/2 teaspoon freshly ground pepper
1 large egg
1 teaspoon water
Four 6-ounce chicken breasts
2 teaspoons butter, melted
4 hamburger buns
CHIPOTLE MAYO
1/4 cup mayonnaise
1 teaspoon pureed chipotles in adobo sauce
2 drops liquid smoke
1/8 teaspoon sugar
1/8 teaspoon freshly ground pepper
COLESLAW
1/4 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon sugar
1/2 teaspoon apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
3 cups chopped green cabbage
3 cups chopped red cabbage
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Directions: |
Directions:Step 1 Prepare the chicken
Preheat the oven to 425°. Set one oven rack on the highest shelf and the other in the middle of the oven. Line a baking sheet with parchment paper.
Step 2
In a medium bowl, mix the Parmigiano-Reggiano and the panko. In another medium bowl, mix the flour, sea salt and pepper. In a separate medium bowl, whisk together the egg and water.
Step 3
Rinse the chicken breasts under cold running water. Dip each piece of chicken in the flour, coating it well, then in the egg and finally in the panko mixture.
Step 4
Place the chicken on the prepared baking sheet and drizzle the melted butter evenly over each piece.
Step 5
Bake for 15 minutes in the middle rack in the oven. Turn the oven to broil and move the chicken to the top oven rack. Broil for 5 minutes, or until the top is crispy and the chicken reaches 165° degrees on an instant-read thermometer.
Step 6 Prepare the chipotle mayo
In a small bowl, mix together the mayonnaise, pureed chipotles, liquid smoke, sugar, sea salt and freshly ground pepper.
Step 7 Prepare the coleslaw
In a medium bowl, whisk together the mayonnaise, yogurt, Dijon mustard, sugar, apple cider vinegar, sea salt and pepper. Add the green and red cabbage and toss to coat.
Step 8
To serve, spread the buns with the chipotle aioli, top each with coleslaw and a crispy chicken breast. |
This recipe for Crispy Chicken Burger with Coleslaw and Chiptole Mayo is from