OVEN-FRIED CHICKEN WITH HOMEMADE COLESLAW
This Oven-Fried Chicken with Homemade Coleslaw offers a healthier twist on fried chicken, baked to crispy perfection with a light breading. The side of tangy, creamy coleslaw complements the chicken, making it a satisfying, flavorful meal.
Ingredients
For the Oven-Fried Chicken:
- 4 chicken thighs bone-in, skin-on
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking spray or oil for coating
For the Homemade Coleslaw:
- 4 cups shredded cabbage
- 1 cup shredded carrots
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
For the Oven-Fried Chicken:
- Marinate the Chicken: Place the chicken thighs in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes (or overnight for more flavor).
- Prepare the Coating: In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper.
- Coat the Chicken: Preheat the oven to 400°F (200°C). Remove the chicken from the buttermilk, allowing excess to drip off, then coat it evenly in the flour mixture.
- Bake the Chicken: Place the coated chicken thighs on a baking sheet lined with parchment paper or a wire rack. Lightly spray with cooking spray or drizzle with oil. Bake for 40-45 minutes, flipping halfway through, until golden and crispy.
For the Homemade Coleslaw:
- Mix the Ingredients: In a large bowl, combine the shredded cabbage and carrots.
- Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper.
- Toss the Coleslaw: Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Make Ahead: Both the chicken and coleslaw can be made ahead. The chicken can be marinated overnight, and the coleslaw can sit in the fridge for up to 2 days.
- Customization: Adjust the level of spiciness by adding a pinch of cayenne pepper to the chicken breading or the coleslaw dressing.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken in the oven to maintain its crispiness.