Ingredients Chicken Crispy Chicken Burger with Coleslaw and Chipotle Mayo 3 Reviews These deliciously messy burgers are crispy, juicy and creamy all at once. Slideshow: More Guilt-Free Burger Recipes By Kristen Stevens Kristen Stevens Kristen Stevens is well-known for creating easy, approachable, and mostly healthy recipes. She specializes in simplifying the cooking process while maximizing the flavor of a dish. She has 30 years of experience in the kitchen and 11 years of sharing her knowledge on her website, The Endless Meal. Food & Wine's Editorial Guidelines Published on August 18, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kristen Stevens Active Time: 30 mins Total Time: 45 mins Yield: 4 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 Directions 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. 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. 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. Place the chicken on the prepared baking sheet and drizzle the melted butter evenly over each piece. 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 In a small bowl, mix together the mayonnaise, pureed chipotles, liquid smoke, sugar, sea salt and freshly ground pepper. 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. To serve, spread the buns with the chipotle aioli, top each with coleslaw and a crispy chicken breast. Rate it Print