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Crispy Baked Chicken Sandwich Recipe with Spicy Honey Sriracha Slaw

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A crispy baked chicken sandwich paired with a sweet and spicy honey sriracha slaw, perfect for easy and flavorful lunches without the mess of frying.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450 g), pounded to even thickness
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • ¼ cup mayonnaise
  • 2 tbsp honey
  • 1 tbsp sriracha sauce
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste
  • 4 sandwich buns or brioche buns, toasted
  • Optional toppings: sliced pickles, fresh cilantro leaves, sliced avocado

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
  2. Place each chicken breast between two pieces of plastic wrap and pound to about ½-inch (1.3 cm) thickness.
  3. Set up breading stations: mix flour, garlic powder, smoked paprika, salt, and pepper in one bowl; beat eggs in a second bowl; place panko breadcrumbs in a third bowl.
  4. Dredge each chicken breast in the flour mixture, shake off excess, dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  5. Place breaded chicken breasts on the wire rack over the baking sheet.
  6. Bake for 18-20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
  7. While chicken bakes, whisk together mayonnaise, honey, sriracha, and apple cider vinegar. Toss in shredded cabbage and carrots, mixing until evenly coated. Season with salt and pepper to taste.
  8. Toast the sandwich buns lightly in the oven or on a skillet until golden and slightly crisp.
  9. Assemble sandwiches by spreading a generous layer of spicy honey sriracha slaw on the bottom bun, adding the crispy chicken breast, topping with optional toppings, and closing with the top bun.
  10. Serve immediately.

Notes

Use a wire rack to keep chicken crispy by allowing air circulation. If chicken isn’t crispy enough after baking, broil for 1-2 minutes watching closely. For gluten-free, substitute flour and panko with gluten-free alternatives. Vegan mayo and maple syrup can be used for dairy-free and vegan adaptations. Baking in an air fryer at 400°F (200°C) for 15 minutes is a good alternative.

Nutrition

Keywords: crispy baked chicken sandwich, spicy honey sriracha slaw, easy lunch, baked chicken, sandwich recipe, panko chicken, healthy chicken sandwich

Find it online: https://eliplate.com/crispy-baked-chicken-sandwich-recipe-with-spicy-honey-sriracha-slaw-perfect-for-easy-lunches/