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!
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.