Crispy Chicken Recipe
Panko and asiago encrusted chicken breast, topped with homemade broccoli slaw, pickles, finished with a creamy siracha mayonnaise
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Ingredients
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Crispy Chicken Ingredients
Method
Crispy Chicken Directions
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper.
- 2
Coat the Chicken
Set up a breading station: Place flour in one bowl, beaten eggs in another, and a mixture of panko breadcrumbs and grated asiago cheese in a third. Dredge each chicken breast in flour, dip in egg, and finally coat with the panko-asiago mixture.
- 3
Bake the Chicken
Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the chicken is cooked through and the coating is golden brown.
- 4
Make the Slaw
In a large bowl, combine the broccoli slaw mix with a pinch of salt and pepper. Mix well and set aside.
- 5
Prepare the Sriracha Mayonnaise
In a small bowl, mix together the mayonnaise and sriracha sauce. Adjust the sriracha to taste.
- 6
Assemble the Dish
Once the chicken is done, let it rest for a few minutes. Top each chicken breast with a generous portion of broccoli slaw, sliced pickles, and drizzle with the creamy sriracha mayonnaise before serving.
