Damn Delicious

Oven-Fried Chicken with Homemade Coleslaw

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

These chicken thighs are so wonderfully crisp, no one will believe you when you tell them it’s been baked!

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

I seriously cannot stand deep-frying stuff. It gets extremely costly since I’m using up bottles and bottles of peanut oil, the floors get splattered on with oil and then I feel so incredibly greasy from head to toe until my next shower. To sum up, it’s greasy and gross. But that doesn’t mean I don’t like deep fried foods. I love it! French fries, mozzarella sticks, onion rings, corn dogs… you name it. But sometimes you just need those special recipes that require an oven but produce deep-fried quality, like this one right here.

Lauren does such a great job by slathering the chicken in some peanut oil before applying on the bread crumb coating. That way it gets “oven-fried,” giving you nice, crisp fried chicken quality with the use of less oil and without all the grease. Amazing, right? Pair that with this easy and super refreshing coleslaw and you’ll never have to order out fried chicken ever again!

So here’s how you make this:

Let’s first start with the coleslaw by mixing together some shredded cabbage, diced onion and grated carrots.

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

Then we’ll combine the wet ingredients –  mayo, yogurt, vinegar, sugar, salt and pepper – in a separate bowl.

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

We’ll pour that right over the cabbage mixture and give it a good stir. Let it sit in the fridge while you prepare the chicken.

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

Go ahead and trim off the excess fat off the thighs. I find this easiest to do with kitchen shears.

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

Then in 3 separate bowls, we’ll combine the flour, salt and pepper in one…

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

the egg, milk, hot sauce, salt and pepper in the second…

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

and the Panko, cajun seasoning, paprika, peanut oil, salt and pepper in the third.

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

Then we’ll take each chicken thigh and dredge it in the flour…

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

dip into the eggs…

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

and then coat in the Panko crumbs.

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

I took half of the chicken thighs and wrapped each of them in saran-wrap to freeze.This will come in so handy when I’m too tired to cook during the work week. (And yes, I made this over a month ago. I don’t know how it took me so long to post this!)

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

We’ll put the rest on a baking sheet and let it bake in the oven for about 45 minutes.

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

You want the crust to have that really nice golden brown.

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

Oven-fried = best thing ever!

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

Serve with coleslaw and you’re ready to eat!

Oven-Fried Chicken with Homemade Coleslaw - These chicken thighs are so crisp, no one will believe you when you tell them it's been baked!

Oven-Fried Chicken with Homemade Coleslaw

These chicken thighs are so crisp, no one will believe you when you tell them it’s been baked!

25 minutes45 minutes

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
  • 1/4 cup milk
  • 1 tablespoon hot sauce, or more to taste
  • 1 1/2 cups Panko
  • 3 teaspoons cajun seasoning 1
  • teaspoon paprika
  • 1/4 cup peanut oil

For the coleslaw

  • 4 cups shredded cabbage
  • 1/2 onion, diced
  • 1 large carrot, grated
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/4 cup white vinegar
  • 3 tablespoons sugar
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  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.

Adapted from Lauren’s Latest.

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71 comments

  1. Rated 5 out of 5

    I use use olive oil instead since I’m allergic to peanuts. I also use Italian bread crumbs  instead.  I hate deep frying as well and this recipe is an absolute life saver. It’s sooo full of flavor and you just can’t have too much of it. 

  2. Rated 5 out of 5

    wow!! is the best way to discribe this.
    this is such a easy recipe and soo tasty..I can’t believe how crispy it came out.
    I used creole seasoning (nose is still running) lol
    with xtra hot sauce (family loves spicy, but it wasn’t over powering the juiciness of the chicken..ty so much for sharing this recipe..

  3. Rated 4 out of 5

    I need to work on the seasoning, but I must say this is the best oven fried chicken I’ve ever cooked when it comes to texture and crispiness

  4. Question what hot sauce do you prefer to use?? 
    No one has specified and want to use the right thing! 

  5. Rated 5 out of 5

    Question, how long would it take to bake them from frozen?

  6. Rated 5 out of 5

    My family favorite go-to meal.  Easy and so good! My 11 year-old even looks forward to making this all on his own.

  7. Rated 5 out of 5

    Absolutely delicious!!!

  8. Made this for a family gathering for the first time and the entire family was equally pleased, so much that they’ve all asked for the recipe. I come straight to your blog any time I want to make something new. Thank you for the frying alternative. LOVE LOVE LOVE this recipe.

  9. Can another oil be used in the place of peanut oil?

  10. This chicken dish is so good just as it is, thank you !

  11. 3 teaspoons is a tablespoon. (Cajun seasoning)

    Also, this is very tasty!

  12. I don’t have a baking sheet can I use something else

  13. Do you need to flip the chicken at all? What about baking it on a rack on top of a baking sheet?

    Look forward to making this in the very near future. 😀 Thanks so much!

  14. This worked out awesome! Thanks you Chunga! I even messed it up a bit by forgetting to add the oil and the natural oils of the chicken still made it nice and crispy, I won’t even use it next time 🙂 I made a batch of emerils Essence (with no salt) because I didn’t have Cajun on hand to use. Awesome. It fulfilled the need for pub fried chicken strips, I will make this again and again 🙂

  15. Superb!  A new favorite.  What’s so impressive, too, is that Chunga answers all the questions!  Isn’t she the best!?

    Next time I am going to try dried herbs like sage oregano rosemary instead of Cajun and see how that goes.  

    Thank you.  Peace.

  16. I just found your site and made this recipe tonight.  My entire family loved it.  I am looking forward to trying many of your other recipes!!

  17. I made this a couple weeks ago and we really enjoyed it, so good! I put some prepped chicken in the freezer like you suggested. How long will it need to bake from the frozen state? Thanks

    • It should take about 45-60 minutes, but as always, please use your best judgment to ensure that the chicken is completely cooked through.

  18. I was thinking of making this tomorrow for lunch. Is there anyway I could leave out the hot sauce? The recipe looks delicious! Thanks!

  19. Lauren said that U dipped the chicken in oil.
    Was this done as a separate step or added to the panko mixture as directions said?

    • Charlotte, the peanut oil is mixed with the Panko.

      In a third shallow bowl, combine Panko, cajun seasoning, paprika, peanut oil, salt and pepper, to taste.

  20. Great recipe.  Can I use Extra Virgin Olive Oil instead  of peanut oil?

  21. As always, an excellent recipe!  We really liked the chicken and the coleslaw combination, it was a perfect, light dinner!  The chicken was incredibly crisp, and had a really nice flavor.  I have not yet tried anything on your site that we haven’t thoroughly enjoyed.  Thanks for posting easy, tasty meals!

  22. can we use a different oil?  does it have to be peanut oil?  I only have olive oil or vegetable oil

  23. Loved loved loved this recipe! So easy to make, and the chicken was so crispy and juicy! Thank you so much for such a wonderful recipe, looking forward to making it again and again.

  24. I tried this recipe tonight and it was a big hit!!! So crispy!!! I cut up boneless chicken into about 1 inch wide long pieces (like chicken fingers) and baked for 30 mins. Turned out perfect! Thanks for the recipe!

  25. I have bone in chicken thighs.. I wil cut the bone out but do u recomend taking the skin off also… Or do you think it will cook the same with the skin on?

  26. hi, I love your recipes and my hubby and kids do too. Can I use bone in chicken? I don’t have boneless on hand. Thanks.

  27. Hi!!! Looking forward to trying this! Question…if I use boneless, skinless chicken breast tenders how would I adjust the cook time?!

    • Unfortunately, without further recipe testing, I cannot advise on the appropriate cooking time for this substitution. Please use your best judgment to ensure that the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.

  28. I love the recipe but I needed to make more of the Panko mixture than was called for. I used 2 1/4 cup panko, 4 1/2 tsps cajun seasoning, 1 1/2 tsps paprika and 1/3 cup peanut oil. Next time, I will add more hot sauce to spice it up a bit. Yummy recipe though.

  29. Love this recipe!! This has become a favorite in our household! Just wondering, when you freeze them, do you defrost before you bake them, or bake them straight from the freezer? If so, how long and what temp??

  30. I agree this was delicious….I think I would omit some of the salt next time.

  31. do you add the peanut oil to the panko crumbs? I tried this and it really turned gooey. Should this happen?
    Cynthia

    • Yes, that’s exactly right! Although I’m not sure how it can turn out to be really gooey – the ratio is 1 1/2 cups Panko to 1/4 cup peanut oil.

  32. What can I substitute for the cajun seasoning? It’s not readily available where I’m from!

  33. Wowwwwww! This turned out fantastic!! I couldn’t stop eating this! Even my two year old happily gobbled down his dinner 🙂 I really loved the coleslaw that went along with it as well. The chicken was perfectly cooked! Fantastic recipe! Just out of curiosity – how much salt and pepper do you add to the flour and egg mixture when you make it? I’m the world’s most clueless salt and pepper to taste cook lol

    • I’m so glad you enjoyed this! As for the salt and pepper, this is really based on using your judgment on how much to add based on your family’s preferences.

  34. What oil would you use in place of peanut?

    • Because this is using the “oven-fried” method, it is best to use peanut oil. You can certainly substitute something else (such as vegetable oil) but I cannot speak for how much this will change the overall taste/texture of the dish.

      • I used Extra Virgin Olive Oil! Yummy! Will definitely make again and again! I made just the chicken and put it in a salad.

    • I just used coconut oil..worked welll

    • I always use canola oil for chicken because it is all I ever have on hand. I works great.

  35. This looks amazing….but what I love most about it is your suggestion to prep & then freeze. Brilliant!!! And thanks for clarifying cooking them frozen! Will definitely be making these soon 🙂

  36. The second time we have made this and it is fantastic! We substituted soy milk and added more hot sauce…we love the added flavor! It is one of my favorite dishes. Can’t wait for the cookbook!

  37. Question! If you freeze them… when you want to cook them, do you thaw fully first or cook from frozen and add a significant amount of time?

    • I prefer to cook from a frozen state and add more time to make sure the chicken is completely cooked through.

      • [Amateur Chef HERE]
        As someone trying to get into frying, I’m trying to figure out what I’m doing wrong. I’ve followed the measurements to a tee and dipped them in each of the coatings making sure they were all perfectly coated. The problem is when i get to the cooking state. 45 mins. in the oven at 375 and the surface is starting to look nice and golden brown yet the insides look slimy. Trying to figure out where I went wrong if it’s the chicken itself or something else entirely (this isn’t the first time this has happened). 

        I’m not one to give up when it comes to cooking so I’m hoping to get this right so I can happily say that I know how to fry chicken but I keep running into the same issue. 

  38. Another winner! The chicken soooo crispy. I served the chicken and the slaw in warm tortillas. Thanks , Chunga! i google my ingredients and always end up on your page!

  39. Perfect! Just what I was looking for – for tomorrow’s lunch. Thanks!!

  40. Delicious!! First recipe I’ve made from here and it was so good! Thank you!

  41. This was an excellent method. I used b/s chicken breasts, halved them cross-wise then lengthwise for 4 ‘strips’. I found that I had more flour than necessary and less panko than I wanted, but overall it was a terrific recipe. A keeper! Thank you!

  42. My 15 year old daughter made this Sunday using boneless skinless chicken! It was so delicious that we used the same basic dredge for pork chops 2 days later. My husband ate THREE!
    Also made the Honey Salmon! again, a huge hit.

    So so glad I found this website! LOVE IT!

  43. Fantastic Recipe for Oven-Fried Chicken! Delicious!
    Will definitely be used again & again. Thank you.

  44. This chicken was Awesome!

  45. Looks SO good Chung-Ah! I love “frying” chicken in the oven. 🙂