dinner · american
Crispy Baked Chicken Burgers with Slaw & Garlic Aioli
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Instructions
1
Position oven rack in middle position, line a large rimmed baking sheet with parchment paper, and preheat oven to 425 F (220 C).
2
Slice chicken breasts horizontally into two broad burger cutlets, seasoning with garlic powder, paprika, half the salt, and pepper.
3
Brush cutlets lightly with one tablespoon mayonnaise to help the crunchy coating stick firmly.
4
In a shallow dish, combine panko breadcrumbs, cornstarch, olive oil, and a pinch of salt.
5
Press chicken cutlets firmly into the panko mixture on both sides, transfer to the baking sheet, and bake for 12 minutes until golden and crisp.
6
In a medium bowl, whisk apple cider vinegar, honey, and remaining salt, then toss with shredded cabbage slaw mix until coated.
7
In a small bowl, stir remaining mayonnaise and finely grated garlic together to create a quick, creamy garlic aioli.
8
Slice tomato into rounds on the cutting board.
9
During the final 2 minutes of baking, place split brioche buns cut-side up on the baking sheet to toast lightly.
10
Spread garlic aioli on toasted bottom buns, layer with crispy chicken cutlets, tomato slices, crunchy cabbage slaw, and cap with top buns.
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