Crispy Chicken Sandwiches
with chili lime slaw / zucchini spears
To make a simpler crispy chicken sandwich, we used the same method for crispy baked chicken that we used to make Chicken Milanese in 2021. Though the chicken is healthier than fried, we didn't skimp on the creamy, flavorful toppings of spicy mayo and tangy slaw.
- Zucchini - 1 lb , spears
- Oil, olive - 2 Tbsp
- Italian seasoning - 1/2 tsp
- Lemon juice - 2 tsp
- Chicken breasts, boneless and skinless - 1 lb , halved to thin
- Foil - for baking
- Mayonnaise - 2 Tbsp
- Butter - 3 Tbsp
- Panko breadcrumbs, gluten-free - 1 cup
- Salt - 1/2 tsp
- Lemon zest - 1/2 tsp
- Hamburger buns, gluten-free - 4
- Mayonnaise - 1/3 cup
- Sriracha - 2 tsp , more or less, to taste
- Lime juice - 1 1/2 Tbsp
- Oil, cooking - 1 Tbsp
- Brown sugar - 1 tsp
- Tamari - 1 tsp
- Chili-garlic sauce - 1 tsp
- Coleslaw mix - 10 oz
- Salt - 1/2 tsp
Make Sriracha mayo - Whisk together mayonnaise (portion for Sriracha mayo) and Sriracha. (Can be done up to 5 days ahead)
Zucchini - Slice zucchini into spears. (Can be done up to 5 days ahead)
Chicken - Slice chicken breasts in half and then pound to thin with a meat tenderizer. They should be about ½” / 1.25 cm thick (if they are much thicker, pound with a tenderizer to thin out slightly). Slice the pieces of chicken down again so they are about the right size to fit on hamburger buns. Season with some salt and pepper.
Make slaw - Whisk together lime juice, cooking oil, brown sugar, Tamari, and chili garlic sauce. Add coleslaw mix on top and stir everything together. (Wait to add the salt until just before serving.)
Heat oven to 450F / 232C degrees.
Line a sheet pan with foil and then spray with nonstick cooking spray or brush with some oil. Lay chicken out on the pan. Spread the top of each piece of chicken with a thin layer of mayonnaise (portion for chicken).
Melt butter in the microwave. Stir in gluten-free panko, salt (portion for the sandwiches), and lemon zest. Press panko mixture firmly into the top of each piece of chicken. (Note: Try to keep most of the panko on the chicken. Any that falls onto the pan around the chicken may cook more quickly and burn.)
Toss the zucchini with olive oil, Italian seasoning, and some salt and pepper. If there is room for the spears around the chicken without crowding it, add them around the chicken. If not, use a second sheet pan.
Bake chicken and zucchini until chicken is cooked through (165F / 74C degrees) and zucchini is tender, about 13 to 18 minutes for both, depending on thickness. (If one finishes before the other, remove it from the pan and let the other keep cooking.)
Squeeze lemon juice over the zucchini.
Add the salt (portion for slaw) to the slaw and give it a good stir.
Toast hamburger buns.
Assemble the sandwiches by spreading the buns with Sriracha mayo and filling them with chicken and slaw. Enjoy zucchini on the side.