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Oven-Fried Chicken with Homemade Coleslaw
5 from 66 votes

Oven-Fried Chicken with Homemade Coleslaw

This Oven-Fried Chicken with Homemade Coleslaw uses boneless, skinless chicken thighs coated in a seasoned flour, egg wash, and a spiced panko mixture for a crispy, flavorful crust baked until golden. The accompanying coleslaw combines shredded cabbage, onion, and carrot dressed in a tangy mayo and yogurt-based dressing with vinegar and sugar for balance. The dish offers a crunchy, spicy chicken paired with creamy, fresh slaw for a classic meal.

Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Course: Main Course

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
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. 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.
  3. 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.
  4. Working one at a time, dredge chicken in the flour, dip into the eggs, then dredge in the Panko, pressing to coat.
  5. Place onto prepared baking sheet and bake for 45 minutes, or until the crust is golden and the chicken is completely cooked through.
  6. Serve immediately with coleslaw.