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1
Prepare the chicken Preheat the oven to 425.
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2
Set one oven rack on the highest shelf and the other in the middle of the oven.
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3
Line a baking sheet with parchment paper.
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4
In a medium bowl, mix the Parmigiano-Reggiano and the panko.
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5
In another medium bowl, mix the flour, sea salt and pepper.
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6
In a separate medium bowl, whisk together the egg and water.
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7
Rinse the chicken breasts under cold running water.
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8
Dip each piece of chicken in the flour, coating it well, then in the egg and finally in the panko mixture.
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9
Place the chicken on the prepared baking sheet and drizzle the melted butter evenly over each piece.
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10
Bake for 15 minutes in the middle rack in the oven.
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11
Turn the oven to broil and move the chicken to the top oven rack.
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12
Broil for 5 minutes, or until the top is crispy and the chicken reaches 165 degrees on an instant-read thermometer.
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13
Prepare the chipotle mayo In a small bowl, mix together the mayonnaise, pureed chipotles, liquid smoke, sugar, sea salt and freshly ground pepper.
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14
Prepare the coleslaw In a medium bowl, whisk together the mayonnaise, yogurt, Dijon mustard, sugar, apple cider vinegar, sea salt and pepper.
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15
Add the green and red cabbage and toss to coat.
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16
To serve, spread the buns with the chipotle aioli, top each with coleslaw and a crispy chicken breast.
