Oven-Fried Chicken with Homemade Coleslaw
User Reviews
5
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Prep Time
25 mins
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Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Course
Main Course
Oven-Fried Chicken with Homemade Coleslaw
Description
The chicken thighs are dredged in flour seasoned with salt and pepper, dipped in an egg wash with hot sauce, then coated with panko breadcrumbs mixed with Cajun seasoning, paprika, and peanut oil. Baking at 375°F crisps the coating while cooking the chicken through, producing a crust that is crisp yet not greasy. The use of peanut oil in the panko mix helps achieve golden color and subtle nutty flavor.
The coleslaw features shredded cabbage, diced onion, and grated carrot dressed with a mixture of mayonnaise, yogurt, white vinegar, sugar, salt, and pepper, creating a creamy yet tangy accompaniment that complements the spicy crust on the chicken. Chilling the slaw for at least an hour before serving allows flavors to meld and texture to soften slightly.
This meal combines texture contrasts between crunchy baked chicken and creamy coleslaw, suitable for casual dinners or serving to guests. The seasoned panko blend can be adjusted for heat, and the slaw offers flexible seasoning adjustments to taste. Serve immediately after baking for best crust texture.
Ingredients
- 3 pound boneless skinless chicken thighs, excess fat trimmed
- 1 cup all-purpose flour
- salt to toaste, Kosher salt and freshly ground
- black pepper to toaste, Kosher salt and freshly ground
- 2 egg large
- ¼ cup milk
- 1 tablespoon hot sauce or more to taste
- 1 ½ cups panko
- 3 teaspoons Cajun seasoning 1
- teaspoon paprika
- ¼ cup peanut oil
For the coleslaw
- 4 cups cabbage shredded
- ½ onion diced
- 1 carrot grated, large
- ½ cup mayonnaise
- ½ cup PLAIN yogurt
- ¼ cup white vinegar
- 3 tablespoons sugar
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- To make the coleslaw, combine cabbage, onion and carrot in a large bowl. In a large glass measuring cup or another bowl, whisk together mayonnaise, yogurt, vinegar, sugar, salt and pepper, to taste. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
- In a shallow bowl, combine flour, salt and pepper, to taste. In another shallow bowl, whisk together eggs, milk, hot sauce, salt and pepper, to taste. In a third shallow bowl, combine Panko, cajun seasoning, paprika, peanut oil, salt and pepper, to taste.
- Working one at a time, dredge chicken in the flour, dip into the eggs, then dredge in the Panko, pressing to coat.
- Place onto prepared baking sheet and bake for 45 minutes, or until the crust is golden and the chicken is completely cooked through.
- Serve immediately with coleslaw.
User Reviews
Overall Rating
5
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