Side Pannel
Oven-Fried Chicken with Homemade Coleslaw
- Prep Time: 25 minutes
- Cooking Time: 45 minutes
- Serves: 4 servings
Oven-Fried Chicken with Homemade Coleslaw
- Recipe Submitted by Cool Whip on 09/10/2014
Category: Dinner Party, Healthy Recipes, Main Dish, Chicken
Ingredients List
- 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 egg, milk, hot sauce, salt and pepper, to taste. In a third shallow bowl, combine the 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 crumbs, 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.
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 egg, milk, hot sauce, salt and pepper, to taste. In a third shallow bowl, combine the 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 crumbs, 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.
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