Chicken Coleslaw Sandwich (High-Protein Burger)
Who can honestly say no to a juicy, crispy chicken coleslaw sandwich? That was exactly our problem. We were craving the kind of crunchy, satisfying fast-food-style chicken burger we all love, but without the heavy feeling afterward. Most classic versions are delicious, but they’re also loaded with oil, calories, and rich sauces that leave you feeling way too full.
So we decided to create our own high-protein burger recipe that keeps all the flavor and texture while making it lighter and more balanced. Instead of deep frying, we used the air fryer for crispy chicken with less oil. We swapped buttermilk for Skyr and made a creamy chicken sandwich with coleslaw without relying on tons of mayo. The result is a super juicy chicken burger with a perfect mix of creamy and crispy.
Real talk: our first test batch wasn’t perfect. The coating turned soft in some spots and even fell off a little. That’s exactly why we’re also sharing the small details and lessons we learned while testing it, so you can make a crispy, high-protein chicken sandwich that actually turns out great on the first try.
Nutrition (Per Serving – Recipe Makes 3 Servings)
|
Calories |
Carbs |
Fat |
Protein |
|---|---|---|---|
|
815 kcal |
70 g |
28 g |
73 g |
Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.
Why Choose This Recipe?
Crispy Without Deep Frying
We wanted this chicken coleslaw sandwich to have that crispy fast-food crunch without the greasy deep-fried feeling afterward. That’s why we use the air fryer instead of a fryer full of oil. You still get golden, crunchy chicken with a juicy center, but in a lighter and more balanced way.
High-Protein Upgrade
This coleslaw chicken sandwich is packed with protein while keeping the macros much better than classic versions. We use Skyr instead of buttermilk and mayo. And thanks to our marinade even chicken breast stays tender and juicy in the air fryer without much oil.
The Perfect Balance of Texture
What makes this chicken sandwich with coleslaw so addictive is the contrast of textures and temperatures. The warm, crispy chicken pairs perfectly with the cold, creamy crunch of the fresh coleslaw. Every bite has that perfect mix that turns a simple chicken burger into something seriously crave-worthy.
“Feel Good” Comfort Food
This high-protein burger recipe tastes like the kind of cheat meal you’d order for the weekend, but it doesn’t leave you feeling heavy afterward. We tested different versions until we found the right balance between comfort food and lighter ingredients, so you can enjoy a crispy chicken sandwich that satisfies cravings while still feeling good after eating it.
What You Need for This Chicken Coleslaw Sandwich
Here you can see the ingredients for this chicken coleslaw sandwich. See the recipe card below for the full list of ingredients with all quantities.
Ingredients Explained
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Chicken Breast: our main protein source and the base of this crispy chicken coleslaw sandwich. Chicken breast stays lean while still turning juicy and tender thanks to the marinade.
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Skyr: replaces traditional buttermilk in the marinade and also adds creaminess to the coleslaw. It keeps the recipe lighter, higher in protein, and still super creamy.
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Low-Fat Milk: helps loosen the Skyr marinade slightly so it coats the chicken more evenly.
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Honey & Mustard: a classic sweet-and-tangy combo that gives the chicken burger extra flavor.
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Lemon Juice: adds freshness and helps tenderize the chicken for an even juicier result.
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Flour: forms the base of the coating and helps the breading stick properly.
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Cornstarch: the real secret to crispy chicken in the air fryer. It makes the coating lighter, crunchier, and less dense—definitely don’t skip it.
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Oil Spray: helps the coating turn golden and crispy in the air fryer or oven. Too little oil can leave the breading dry or floury instead of crunchy.
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White Cabbage & Carrot: the veggie base for our coleslaw.
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Light Cream Cheese: adds that classic creamy texture to the coleslaw while keeping the recipe lighter than traditional versions.
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Burger Buns: we used brioche buns because their slight sweetness works perfectly with the savory, crispy chicken.
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Gouda Cheese: melts beautifully and has a mild flavor that complements the sandwich without overpowering the other ingredients.
- Dill Pickles: add acidity, freshness, and crunch.
Recipe Variations
You can easily customize this chicken coleslaw sandwich recipe to match your own taste.
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Without Skyr: you can easily use Greek yogurt instead. It gives a very similar result in this chicken coleslaw sandwich, but we’d recommend checking the fat content if you want to keep the macros close to ours. We used a Skyr with only 0.2% fat.
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Without an air fryer: the oven works too, but the crispy chicken won’t turn out quite as crunchy as in the air fryer. We highly recommend using a baking rack so the hot air can circulate around the chicken for a better texture.
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Lower-carb version: for a lower-carb chicken burger with coleslaw, you can swap the burger buns for a wrap, lettuce wraps, or your favorite low-carb buns. It still tastes super satisfying while keeping the calories and carbs lower.
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More spice: add some chili powder or cayenne pepper to the coating if you like your chicken sandwich with a little more heat. It pairs perfectly with the creamy coleslaw and adds extra flavor to this high-protein burger recipe.
- Cheese swap: mozzarella works great if you want a milder, creamier flavor, while cheddar is perfect for a stronger cheesy taste. You can also use low-fat cheese versions to keep the macros of this high-protein chicken burger even better.
Any changes to the ingredients may affect the macronutrient values. If you modify the recipe, the nutritional values should be recalculated accordingly.
How to Make This Chicken Coleslaw Sandwich
Steps 1–4: Prepare & Marinate the Chicken
We start by slicing the chicken breast into thinner fillets and lightly pounding them if needed. This helps the chicken cook more evenly and stay juicy inside. Next, we whisk together the marinade until smooth, add the chicken, and massage the marinade well into each piece so everything is evenly coated. For the best flavor and texture in this chicken coleslaw sandwich, we recommend marinating the chicken for at least 30–60 minutes, but overnight is even better.
Steps 5–8: Bread & Cook the Chicken
To make the crispy coating, we mix all breading ingredients together in a large, wide bowl. After removing the chicken from the marinade, we let the excess drip off before pressing each piece firmly into the coating. Place the breaded chicken into the air fryer basket or onto a baking rack with enough space between each piece so they crisp up properly. Spray generously with oil and make sure there are no dry spots left. For the best results, cook the chicken in the air fryer at 200°C (390°F) for 13–15 minutes or in the oven at the same temperature for 20–25 minutes, flipping halfway through and spraying with oil again.
Steps 9–12: Make the Coleslaw
For the fresh and creamy coleslaw, we stir all dressing ingredients together in a large bowl until smooth and creamy. Now save a little dressing as a sauce for the buns. Then we finely slice the cabbage and grate the carrot. Toss the vegetables into the dressing and let everything sit for a few minutes so the flavors can combine properly.
Steps 13–16: Assemble the Sandwich
Lightly toast the burger buns for extra texture and flavor. Then assemble everything in this order: sauce, cheese, crispy chicken, coleslaw, and pickles. That combination gives this high-protein burger recipe the perfect mix of crunchy, creamy, fresh, and savory. For the best texture, serve the coleslaw chicken sandwich immediately while the chicken is still hot and crispy.
JuicyMacros Recipe Tips
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Why the breading falls off (and how to fix it): To prevent the breading from turning soft and falling off the chicken, we learned that the chicken shouldn’t be too wet before breading—otherwise the coating slips off the chicken. Press the breading in firmly, use enough oil spray, and make sure to cook the pieces with enough space so they crisp up instead of steaming.
- Bonus tip: after breading, let the chicken rest for 10–15 minutes before cooking. This helps the coating set and stick better to the chicken.
How to Store This Chicken Coleslaw Sandwich
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We recommend enjoying this chicken coleslaw sandwich fresh for the best texture and flavor.
- If you have leftovers, you can store the coleslaw in the fridge for 1–2 days. For best results, keep the vegetables and dressing stored separately so everything stays crisp and fresh.
Similar Recipes
- High-Protein Chicken Sandwich (Copycat KFC Recipe)
- High-Protein Chicken Shawarma
- High-Protein Chicken Burrito
And here are more chicken recipes.
If this recipe was a hit for you, consider leaving a star rating and letting us know your experience in the comments below. 🙂
Recipe: Chicken Coleslaw Sandwich (High-Protein Burger)
Chicken Coleslaw Sandwich (High-Protein Burger)
3
servings15
minutes15
minutes815
kcal70
g28
g73
gThis Chicken Coleslaw Sandwich is the perfect mix of juicy, crispy, creamy, and fresh. Tender chicken, crunchy coleslaw, and soft burger buns come together in an easy high-protein meal that tastes like comfort food while still fitting your macros.
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Ingredients
- Marinade for Chicken
600 g Chicken Breast
200 g Skyr
60 ml Low-Fat Milk
5 g Dijon Mustard
8 g Honey
1 tsp Lemon Juice
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
1 tsp Pepper
- Chicken Coating
90 g Flour
30 g Cornstarch
1.5 tsp Paprika
1 tsp Oregano
1 tsp Basil
0.5 tsp Salt
0.5 tsp Pepper
Oil Spray
- Honey Mustard Coleslaw
230 g White Cabbage
80 g Carrot
100 g Skyr
70 g Light Cream Cheese
10 g Dijon Mustard
16 g Honey
1 tsp Apple Cider Vinegar
Salt & Pepper
- Burger Assembly
3 Burger Buns
3 Slices Cheese (Gouda)
Dill Pickles
Directions
- Slice the 600 g chicken breast horizontally into thinner fillets to create about 6 even pieces. If needed, lightly pound them to an even thickness so they cook evenly.
- In a large bowl, whisk together the skyr, low-fat milk, Dijon mustard, lemon juice, honey, and all spices until smooth. Add the chicken and mix well so every piece is fully coated. Cover and refrigerate for at least 30–60 minutes, or overnight for the best flavor and tenderness.
- In a separate bowl, combine the flour, cornstarch, paprika, oregano, basil, salt, and pepper. Mix well to evenly distribute the spices.
- Remove the chicken from the marinade, letting any excess drip off slightly. Press each piece firmly into the coating mixture, making sure it’s fully covered. Shake off any excess for an even, crispy finish.
- Place the coated chicken on a baking tray lined with parchment paper or in an air fryer basket. Lightly spray with oil. Make sure there are no dry spots.
– Air Fryer: 200°C (390°F) for 13–15 minutes, flip halfway and lightly spray with oil again.
– Oven (top & bottom heat): 200°C (390°F) for 20–25 minutes, flip halfway and lightly spray with oil again.
The chicken should be golden brown, lightly crispy on the outside, and juicy inside. - While the chicken is cooking, finely slice the white cabbage and grate the carrot. In a bowl, whisk together skyr, light cream cheese, Dijon mustard, honey, vinegar, salt, and pepper until smooth and creamy. Reserve about ⅓ of the sauce to spread on the buns. Add the vegetables and mix until fully coated. Let it sit for a few minutes to enhance the flavor.
- Toast the burger buns lightly. Spread some of the reserved sauce on the bottom bun, then add a slice of cheese, followed by the chicken. Top with a generous portion of coleslaw and a few dill pickles. Finish with the top bun and serve immediately.
Recipe Video
Notes
- *Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.
Have you tried this recipe yourself?
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Recipe FAQs
Why isn’t my breading crispy?
Usually it’s either not enough oil spray or too much moisture from the marinade. If the chicken pieces are also placed too close together, they steam instead of crisp up, which affects the texture of this chicken coleslaw sandwich.
Why does the breading fall off?
The chicken is too wet before breading or the coating hasn’t been pressed in firmly enough, so it doesn’t properly stick during cooking.
Air fryer or oven, which is better?
We prefer the air fryer because it gives the crispiest result with less oil. The oven also works, but for the best texture we recommend using a baking rack so the air can circulate properly around the chicken.
Can I prep this in advance?
You can marinate the chicken ahead of time for better flavor, but we recommend breading and cooking fresh so the chicken stays crispy.
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