Description
Oven Fried Chicken with Homemade Coleslaw delivers crispy, golden perfection without the deep-fryer mess. Paired with creamy, tangy slaw, this Southern-style classic brings comfort right to your dinner table.
Ingredients
Scale
Protein:
- 4 chicken thighs
Coating:
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
Liquid and Supporting Ingredients:
- 1 cup buttermilk
Coleslaw Vegetables:
- 2 cups green cabbage, shredded
- 1 cup carrots, grated
Coleslaw Dressing:
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt to taste
- Pepper to taste
Instructions
- Heat your oven to 400°F and prepare a rimmed baking sheet with a wire rack for crispier results.
- Submerge 4 chicken thighs completely in 1 cup buttermilk, ensuring every surface is covered. Refrigerate for minimum 2 hours.
- Create your seasoning blend by combining 1 cup breadcrumbs with 1 teaspoon each of garlic powder, onion powder, and paprika. Add ½ teaspoon salt and ¼ teaspoon pepper.
- Remove chicken from buttermilk, allowing excess to drip off. Roll each thigh thoroughly in the seasoned breadcrumb mixture, pressing gently to help coating adhere.
- Arrange chicken pieces on the wire rack, leaving space between each thigh. Lightly spray with cooking spray to help browning.
- Bake at 400°F for 35-40 minutes, checking that internal temperature reaches 165°F using a meat thermometer.
- While chicken bakes, shred 2 cups green cabbage and grate 1 cup carrots for coleslaw.
- Whisk ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, salt, and pepper in a large mixing bowl.
- Toss cabbage and carrots in dressing until evenly coated. Refrigerate for flavors to meld while chicken finishes cooking.
- Let chicken rest 5 minutes after removing from oven. Serve hot with freshly prepared coleslaw alongside.
Notes
- Marinate the chicken overnight for deeper flavor and more tender meat.
- Use panko breadcrumbs for an extra crispy coating that stays crunchy even after baking.
- For a gluten-free version, swap regular breadcrumbs with crushed gluten-free crackers or cornflake crumbs.
- Make the coleslaw ahead of time and let it sit in the refrigerator for at least an hour to let the flavors blend and develop.
- Prep Time: 2 hours 15 minutes
- Cook Time: 35-40 minutes
- Category: Oven-Fried
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 436 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg