If you’re looking for a healthier, yet still flavorful alternative to traditional fried chicken, look no further than this Oven-Fried Chicken with Homemade Coleslaw recipe! Crispy, tender chicken baked to perfection and paired with a creamy, tangy coleslaw makes for a mouthwatering meal that’s perfect for any occasion.
Why Oven-Fried Chicken?
Fried chicken is a beloved comfort food, but the heavy oil can make it feel a bit too indulgent for some. Oven-fried chicken gives you all the crispy texture and delicious flavor without the extra calories and fat. The secret is in the breading—seasoned breadcrumbs and a bit of oil help create that golden, crunchy exterior, while keeping the chicken juicy and tender on the inside.
Ingredients for Oven-Fried Chicken
- Chicken pieces (legs, thighs, or breasts)
- Breadcrumbs (preferably whole-wheat for added texture and flavor)
- Paprika, garlic powder, onion powder, salt, and pepper for seasoning
- Olive oil (or melted butter for a richer flavor)
- Eggs for binding
How to Make Oven-Fried Chicken
- Preheat your oven: Set the temperature to 400°F (200°C). This ensures that the chicken cooks through while developing a crispy outer layer.
- Prepare the chicken: Season your chicken with salt, pepper, paprika, garlic powder, and onion powder. Coat the chicken pieces in beaten egg, then dredge them in the seasoned breadcrumbs, making sure they are evenly coated.
- Bake the chicken: Place the chicken on a baking sheet lined with parchment paper or a lightly greased rack. Drizzle olive oil or melted butter over the top to help it crisp up. Bake for 30-40 minutes, depending on the size of the pieces, flipping halfway through. The chicken should be golden brown and reach an internal temperature of 165°F (74°C).
- Serve hot: Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Enjoy the crispy, flavorful chicken straight from the oven!
Homemade Coleslaw: The Perfect Side Dish
No meal of oven-fried chicken is complete without a fresh, homemade coleslaw to balance out the richness of the chicken. This simple coleslaw recipe is light, tangy, and a perfect complement to the crispy chicken.
Ingredients for Homemade Coleslaw
- Shredded cabbage (green and purple for color)
- Shredded carrots
- Mayonnaise (you can use Greek yogurt for a lighter version)
- Apple cider vinegar or lemon juice for tang
- Honey or sugar for a hint of sweetness
- Salt and pepper to taste
How to Make Coleslaw
- Combine the veggies: In a large bowl, mix the shredded cabbage and carrots.
- Prepare the dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
- Toss together: Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- Chill and serve: Let the coleslaw sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly.
Tips for the Best Oven-Fried Chicken and Coleslaw
- For extra crispy chicken: Use a wire rack to elevate the chicken on the baking sheet, allowing air to circulate all around the pieces.
- Make ahead: You can prepare the coleslaw a day in advance for the best flavor.
- Season your breadcrumbs: Don’t forget to season your breadcrumbs well. They are key to creating a flavorful crust on the chicken.
- Crispy texture tips: If you prefer an extra crispy texture, add a light dusting of cornstarch to the chicken before dipping it in egg and breadcrumbs.
A Healthier Comfort Food
This Oven-Fried Chicken with Homemade Coleslaw recipe is the perfect balance of indulgence and healthy choices. The crispy chicken satisfies your craving for comfort food, while the coleslaw adds a refreshing crunch and a tangy flavor that pairs wonderfully with the savory chicken.
Whether you’re making this for a family dinner, a picnic, or a weekend BBQ, this recipe is sure to become a favorite. Serve it alongside mashed potatoes or cornbread for the ultimate comfort meal!
Why You’ll Love This Recipe:
- Healthier version of fried chicken: Baked instead of fried, so it’s lower in fat and calories.
- Homemade coleslaw: Fresh, tangy, and creamy—nothing beats the flavor of homemade slaw!
- Easy to make: Simple ingredients and straightforward steps make this recipe a breeze.
- Family-friendly: A hit with both adults and kids alike!
Serving and Storage Tips for Oven-Fried Chicken with Homemade Coleslaw
After preparing your Oven-Fried Chicken with Homemade Coleslaw, here are some essential tips on serving and storing to ensure the meal stays fresh and delicious:
Serving Tips:
- Serve Immediately for Maximum Crispiness:
- The chicken is best enjoyed fresh out of the oven while the crust is still crispy. Serve it with a side of fresh coleslaw, and if desired, add some extra sides like mashed potatoes, cornbread, or a simple green salad.
- Garnish for Extra Flavor:
- Garnish your oven-fried chicken with a sprig of fresh parsley or a squeeze of lemon juice for a pop of color and freshness. A few extra dashes of hot sauce or a drizzle of honey can also elevate the flavors.
- Family-Style Meal:
- For a casual family meal, consider serving the chicken on a large platter, with the coleslaw in a separate bowl for everyone to help themselves. This makes it easy to enjoy and share.
- Perfect Pairings:
- This dish pairs wonderfully with a cold beverage like iced tea, lemonade, or a crisp white wine. For a more indulgent option, you can also serve with a side of potato salad or macaroni and cheese.
Storage Tips:
- Storing Leftovers:
- Chicken: If you have leftover oven-fried chicken, store it in an airtight container in the fridge. It should keep for up to 3-4 days. For the crispiest leftovers, reheat the chicken in the oven at 375°F (190°C) for about 10 minutes, or until heated through and crispy again.
- Coleslaw: Homemade coleslaw can also be stored in an airtight container in the fridge for up to 3 days. However, if the coleslaw is left for too long, the cabbage may start to soften and lose its crunch, so it’s best enjoyed within the first few days.
- Freezing:
- Chicken: While the chicken can be frozen, the breading may lose its crispiness once thawed and reheated. To freeze, wrap the chicken tightly in plastic wrap or foil, then place it in a freezer-safe container or bag. It will last up to 3 months in the freezer. To reheat, bake from frozen at 375°F (190°C) for about 25-30 minutes or until fully heated.
- Coleslaw: Freezing coleslaw isn’t recommended because the texture of the cabbage and dressing can change once thawed. If you want to prep the coleslaw in advance, consider cutting and shredding the cabbage and carrots ahead of time, and storing them in the fridge. Then, mix with the dressing right before serving.
- Reheating Tips:
- When reheating the chicken, the best method is to use the oven to maintain the crispy coating. For a quicker option, you can reheat the chicken in the microwave, but this may soften the crust.
- If the coleslaw has been stored for a day or two, you may want to stir in a little more mayonnaise or vinegar to refresh the flavor and creamy texture before serving.
By following these serving and storage tips, you can make the most of your Oven-Fried Chicken with Homemade Coleslaw, whether you’re serving it fresh or enjoying leftovers!
1. Can I use chicken breasts instead of thighs or drumsticks for oven-fried chicken?
Yes, you can definitely use chicken breasts! However, be aware that chicken breasts cook faster than thighs or drumsticks, so you’ll want to adjust the cooking time. Bake the chicken breasts for around 20-25 minutes, depending on their size, and check that they reach an internal temperature of 165°F (74°C) for safety.
2. Can I make the coleslaw ahead of time?
Yes, you can make the coleslaw up to 1 day in advance. The flavors will actually meld together and taste even better the next day. However, if you’re planning to store it, be sure to keep it in an airtight container in the fridge. Just give it a good stir before serving to refresh the texture.
3. How can I make oven-fried chicken even crispier?
For extra crispiness, try placing the chicken on a wire rack over the baking sheet to allow air circulation around the pieces. This helps the heat to reach all sides of the chicken evenly, resulting in a crispier crust. You can also lightly spray the chicken with cooking oil before baking.
4. Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free breadcrumbs or even crushed gluten-free cornflakes or rice cereal as a substitute. Just make sure that all other ingredients, such as spices and sauces, are also gluten-free.
Oven-Fried Chicken with Homemade Coleslaw
This oven-fried chicken delivers all the crunch and flavor of traditional fried chicken without the extra oil. Paired with a tangy and creamy homemade coleslaw, it’s a satisfying and healthier take on a classic comfort food meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: American
Ingredients
For the oven-fried chicken:
- 4 bone-in chicken thighs or drumsticks
- 1 cup (240 ml) buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil or melted butter
For the coleslaw:
- 4 cups shredded green cabbage (or coleslaw mix)
- 1 cup shredded carrots
- 1/4 cup chopped red onion (optional)
- 1/2 cup (120 ml) mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or granulated sugar
- Salt and pepper, to taste
Instructions
For the oven-fried chicken:
- Preheat the oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Spray the rack with non-stick cooking spray.
- Marinate the chicken:
- In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces and coat well. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Prepare the coating:
- In a shallow dish, mix the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
- Coat the chicken:
- Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, pressing gently to coat evenly.
- Bake the chicken:
- Place the coated chicken pieces on the prepared wire rack. Drizzle the olive oil or melted butter over the chicken to help it crisp up.
- Bake for 35–40 minutes, turning once halfway through, until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C).
For the coleslaw:
- Mix the dressing:
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey (or sugar), salt, and pepper.
- Toss the vegetables:
- In a large bowl, combine the shredded cabbage, carrots, and red onion (if using). Pour the dressing over the vegetables and toss until evenly coated. Refrigerate for at least 15 minutes before serving for the best flavor.
To serve:
- Serve the crispy oven-fried chicken alongside the creamy coleslaw. Garnish with fresh parsley or a lemon wedge, if desired.
Notes
- For extra flavor, add a teaspoon of dried herbs like thyme or oregano to the flour mixture.
- The chicken can be reheated in the oven or air fryer to maintain crispiness.
- Coleslaw can be made a day in advance and stored in the refrigerator.