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Not-Fried Baked Chicken and Coleslaw

It’s hard to beat the combo of this coated, baked chicken and vibrant, creamy-crunchy slaw.

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You don’t need to fry chicken to get a perfect crispy crunch. This baked chicken, coated with seasoned fresh breadcrumbs and Parmesan cheese, is full of flavor and served next to a vibrant purple slaw made with Greek yogurt instead of the traditional mayo. 

Here, we make our own breadcrumbs, but if you have some fresh crumbs on hand, you can simply combine with the Parmesan and seasonings in Step 2. We call for red cabbage for the slaw, but green or Savoy will work just fine. The shredded carrots in the slaw add color and a touch of sweetness.

Not-Fried Baked Chicken and Coleslaw

Prep Time
15 min
Cook Time
15 min
30 min


  • 1 whole-grain mini baguette (about 3 oz.)
  • ¾ cup shredded Parmesan cheese
  • ½ tsp. chile powder
  • ¾ tsp. ground black pepper, divided
  • 1 large egg
  • 2 (8-oz.) boneless skinless chicken breasts, cut into 6 strips each
  • ⅔ cup plain Greek yogurt
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. raw honey
  • ¼ tsp. sea salt
  • 4 cups shredded red cabbage (about 12 oz.)
  • 2 carrots, grated (about 6 oz.; about 1½ cups)
  • 2 celery stalks, chopped (about ¾ cup)
  • ¼ cup chopped fresh flat-leaf parsley


  1. Preheat oven to 450°F, and line a baking sheet with parchment paper.
  2. In a food processor, pulse the mini baguette into breadcrumbs. In a shallow dish, combine 2 cups breadcrumbs, Parmesan, chili powder, and half of the black pepper. In a second shallow dish, whisk egg.
  3. Dip chicken strips first into egg, lifting to let any excess drip off. Roll in breadcrumb mixture, pressing gently to adhere, and place on prepared baking sheet. Bake until browned in spots and cooked through, about 15 minutes.
  4. Meanwhile, in a large bowl, whisk yogurt, vinegar, oil, honey, salt, and remaining half of pepper. Mix in cabbage, carrots, celery, and parsley. TIP: Save time by using the slicer blade on a food processor to shred the cabbage, and the grater blade to shred the carrots and celery. Serve chicken strips with slaw.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 438
  • Carbohydrate Content 32.5 g
  • Cholesterol Content 169 mg
  • Fat Content 17 g
  • Fiber Content 4 g
  • Protein Content 38 g
  • Saturated Fat Content 6 g
  • Sodium Content 680 mg
  • Sugar Content 15 g