Kosher salt and freshly ground black pepper, to toaste
2large eggs
¼cupmilk
1tablespoonhot sauce, or more to taste
1 ½cupsPanko
3teaspoonscajun seasoning 1
teaspoonpaprika
¼cuppeanut oil
For the coleslaw
4cupsshredded cabbage
½onion, diced
1large carrot, grated
½cupmayonnaise
½cupplain yogurt
¼cupwhite vinegar
3tablespoonssugar
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.