Crispy Baked Chicken Sandwich with Dill Pickle Slaw

Steps

• 1

  Preheat oven to 375ºF. In a small skillet, add butter over low heat. When melted, add the breadcrumbs, chili powder, garlic powder and a pinch of salt and pepper. Stir the breadcrumbs to distribute the butter and cook the breadcrumbs for 3-4 minutes, stirring regularly, until they are browned and crispy. Remove from heat.

  
• 2

  Slice chicken breasts lengthwise so you have four thin pieces. Add flour to a plate with a big pinch of salt and pepper. Whisk egg in a separate bowl.
• 3

  Dip chicken in flour mixture, then in egg, then finally in the crispy breadcrumbs. The chicken should be completely coated in breadcrumbs. Place coated chicken pieces on a baking sheet lined with parchment paper.

  
• 4

  Bake the chicken pieces at 375ºF for 20-25 minutes, flipping once halfway through until they are cooked through. The interior temperature of the chicken should reach 170ºF. Test the chicken before serving as cooking time can vary depending on thickness.

  
• 5

  To make the Dill Pickle Slaw: In a large bowl, stir together mayonnaise, dill pickle juice, mustard, apple cider vinegar, hot sauce, and a pinch of salt and pepper. Using a box grater, grate carrots and pickles. Stir cabbage, carrots, and pickles into the mayonnaise mixture. Stir well to combine and season with salt and pepper. Store in the fridge, covered, for up to 4 days.
• 6

  Serve baked crispy chicken pieces on toasted rolls with big spoonfuls of slaw.