Crispy Chicken Burger with Coleslaw and Chipotle Mayo

These deliciously messy burgers are crispy, juicy and creamy all at once. Slideshow: More Guilt-Free Burger Recipes 

Crispy Chicken Burger with Coleslaw
Photo: © Kristen Stevens
Active Time:
30 mins
Total Time:
45 mins



  • 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 


  • 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


Prepare the chicken

  1. 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.

  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.

  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.

  4. Place the chicken on the prepared baking sheet and drizzle the melted butter evenly over each piece.

  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.

Prepare the chipotle mayo

  1. In a small bowl, mix together the mayonnaise, pureed chipotles, liquid smoke, sugar, sea salt and freshly ground pepper.

Prepare the coleslaw

  1. 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.

  2. To serve, spread the buns with the chipotle aioli, top each with coleslaw and a crispy chicken breast.

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