Go Back
–+ servings
Oven-fried Chicken With Homemade Coleslaw

Oven-Fried Chicken with Homemade Coleslaw

Yield: 4 servings
Prep: 25 minutes
Cook: 45 minutes
Total: 1 hour 10 minutes
These chicken thighs are so crisp, no one will believe you when you tell them it’s been baked!
5 stars (22 ratings)

Ingredients

  • 3 pound boneless, skinless chicken thighs, excess fat trimmed
  • 1 cup all-purpose flour
  • Kosher salt and freshly ground black pepper, to toaste
  • 2 large eggs
  • 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 shredded cabbage
  • ½ onion, diced
  • 1 large carrot, grated
  • ½ cup mayonnaise
  • ½ cup plain yogurt
  • ¼ cup white vinegar
  • 3 tablespoons sugar
  • Kosher salt and freshly ground black pepper, to taste

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.